Bacon and Cheese Stuffed Burgers
These bacon and cheese stuffed burgers have juicy beef on the outside and melted cheese with crispy bacon inside. Cook them in a skillet and serve on buns, in lettuce wraps, or over a salad for an easy dinner.
Servings: 6
Calories: 419
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
Instructions
- 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
Calories: 419 | Carbohydrates: 1g | Protein: 38g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 351mg | Potassium: 535mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 196IU | Vitamin C: 0.01mg | Calcium: 162mg | Iron: 4mg