These bacon and cheese stuffed burgers are juicy beef patties with melted cheese and crispy bacon tucked inside. They cook right in a skillet, so there's no need to fire up the grill. Serve them on a bun with your favorite toppings or over a salad for an easy, low carb dinner.
Why You'll Love This Recipe
If you love a bacon cheeseburger, this is a fun way to change things up. The cheese melts inside the beef as it cooks, giving you a warm, cheesy center with bits of crispy bacon.
- Simple ingredients. Made with ground beef, cheese, bacon, and basic seasonings.
- No grill needed. Cook them right in a skillet any time of year.
- Easy to customize. Use your favorite cheese or try a different filling.
- Serve them your way. Enjoy on a bun, wrapped in lettuce, or over a salad.
Ingredients You'll Need
- Ground beef: You'll need 2 pounds to make 6 stuffed burgers. Use 80/20 or 85/15 ground beef to keep the burgers juicy.
- Shredded cheese: I use quesadilla cheese because it melts well. Cheddar, Monterey Jack, or pepper Jack are also great.
- Bacon: Cook until crispy, then crumble. I like to use my method for cooking bacon in the oven.
- Garlic powder: An easy way to add flavor to the beef.
- Kosher salt and black pepper: You'll season both the inside and outside of the burgers.
- Avocado oil: A little oil helps keep the burgers from sticking to the skillet.
How to Make Stuffed Burgers
Step 1
Make the individual patties. Divide the 2 pounds of ground beef into 12 equal portions. Flatten each portion into a thin patty, about ¼ inch thick, keeping them about the same size so they're easy to match up.
Step 2
Add cheese and seal. Season 6 patties with some of the garlic powder, salt, and pepper. Add the shredded cheese and crumbled bacon to the center of each, leaving about ½ inch around the edges. Top with the remaining patties and pinch the edges together tightly to seal. Season both sides of the stuffed burgers with the remaining garlic powder, salt, and pepper.
Step 3
Cook the burgers. Heat the avocado oil in a large skillet over medium-high heat. Sear the burgers on both sides until browned, working in batches if needed. Reduce the heat to medium, cover, and continue cooking until a meat thermometer inserted from the side into the center of the filling reads 165°F. Let the burgers rest for 5 minutes before serving.
Tips for Keeping the Filling Inside
- Leave space around the filling. Keep the cheese and bacon in the center of each patty with a clear border of beef around the edges.
- Seal all the way around. Pinch the edges together firmly, then smooth over any cracks or gaps.
- Keep the filling manageable. Divide the cheese and bacon evenly among the 6 burgers. Too much filling makes them harder to close.
- Chill before cooking. If the burgers feel soft after shaping, refrigerate them for 15-20 minutes to help them firm up and hold together during cooking.
- Flip gently. Use a wide spatula to support each burger, and let a crust form before turning.
- Don't press the burgers. Pressing with a spatula can squeeze out the juices and melted cheese.
Substitutions and Variations
- Try a different cheese. Cheddar, Monterey Jack, pepper Jack, or mozzarella can replace the quesadilla cheese.
- Skip the bacon. These burgers are still delicious with just a cheese filling.
- Add cooked vegetables. Try a little sautéed onion, chopped mushrooms, or diced jalapeño. Let the vegetables cool and drain any extra liquid before adding them.
- Change the seasoning. Use your favorite burger seasoning in place of the garlic powder, salt, and pepper. Check whether it contains salt before adding more.
- Use ground turkey or chicken. Choose meat with some fat to help keep the burgers juicy, and cook them to an internal temperature of 165°F.
- Make them spicy. Use pepper Jack cheese and add a few chopped pickled jalapeños to the filling.
What to Serve With Stuffed Burgers
Serve these stuffed burgers on buns with lettuce, tomato, pickles, and your favorite burger sauce. For a low carb option, wrap them in lettuce or serve them over a salad like my healthy burger bowl.
Round out dinner with one of these easy sides:
- Coleslaw: A cool, crunchy side that goes perfectly with burgers.
- Cucumber salad: A fresh, simple option with a tangy dressing.
- Air fryer mushrooms: Great on the side or spooned over your burger.
- Crispy roasted broccoli: An easy vegetable side with crisp, browned edges.
- Parmesan zucchini and corn skillet: A colorful side that's a nice change from fries.
How to Store and Reheat
- Refrigerate: Store cooked burgers in an airtight container in the refrigerator for up to 3-4 days. Keep buns and toppings separate.
- Freeze: Wrap each cooked, cooled burger tightly in plastic wrap or aluminum foil, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Place the burgers in a skillet over medium-low heat with a splash of water. Cover and heat until warmed through, reaching an internal temperature of 165°F. You can also microwave them in short intervals, though the skillet helps keep them from drying out.
Frequently Asked Questions
The patties may have too much filling, or the edges may not be sealed well. Make the patties the same size, leave a clear border around the filling, and use a wide spatula to turn them gently.
No. Ground beef holds together without an egg or breadcrumbs. Handle it gently when shaping so the burgers stay tender.
When beef is ground, harmful bacteria can spread throughout the meat. That's why burgers need to cook through, even though a steak can be served medium or rare. Regular ground beef burgers should reach 160°F. For these stuffed burgers, the cheese and bacon filling touches raw beef, so the center needs to reach 165°F. Melted cheese and browned beef don't tell you whether the burger is safe to eat. Insert a meat thermometer from the side into the center of the filling to check before serving.
Recipe Card
Bacon and Cheese Stuffed Burgers
Ingredients
- 2 Pounds Ground beef
- 6 ounces shredded cheese (I used quesadilla cheese)
- 3 Slices Bacon cooked and crumbled
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 Tablespoon avocado oil
Method
- Divide the 2 pounds of ground beef into 12 equal portions. Flatten each portion into a thin patty, about ¼ inch thick, keeping them the same size.
- Season 6 patties with half the garlic powder, salt, and pepper. Place 1 ounce of shredded cheese and ½ slice of cooked, crumbled bacon in the center of each, leaving about ½ inch around the edges.
- Top with the remaining 6 patties. Pinch the edges together firmly and smooth over any cracks to seal the filling inside. Season both sides with the remaining garlic powder, salt, and pepper. If the burgers feel soft, refrigerate for 15-20 minutes before cooking.
- Heat the avocado oil in a large skillet over medium-high heat. Add the burgers, working in batches as needed, and sear on both sides until browned. Do not press down on the burgers with the spatula.
- Reduce the heat to medium and cover the skillet. Continue cooking for about 5 minutes, or until a meat thermometer inserted from the side into the center of the filling reads 165°F. Reduce the heat to medium-low if the burgers are browning too quickly. Cooking time will vary with burger thickness.
- Transfer to a plate and let rest for 5 minutes before serving with your favorite buns or toppings.
Notes
- Cheese: Quesadilla cheese, cheddar, Monterey Jack, or pepper Jack all work well.
- Seal tightly: Keep the filling away from the edges and pinch the patties together firmly to prevent leaks.
- Chilling: If the assembled burgers feel soft, refrigerate for 15-20 minutes before cooking. This optional chilling time is not included in the total time.
- Doneness: The filling touches raw beef, so cook the center to 165°F. Check with a meat thermometer rather than relying on color or melted cheese.
- Storage: Refrigerate cooked burgers in an airtight container for 3-4 days. Reheat to 165°F.
- Nutrition: Values are for one stuffed burger, without a bun or toppings.
Nutrition
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Justine Howell says
I've gotta have cheese in just about everything, but never thought about inside a burger until now. Amazing!!
Krissy Allori says
This looks so mouthwatering! I know what I am making for dinner tonight!