Best 10 Bacon And Pepper Jack Stuffed Hamburgers Recipes

BACON CHEDDAR STUFFED BURGERS

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

BACON-STUFFED BURGERS

Steps:

• Combine the cheese and bacon in a bowl.
• Put the ground chuck in another bowl and sprinkle with salt and pepper; mix with a rubber spatula. Flatten a quarter of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; place in the center of the patty. Bring up the sides of the patty over the filling, making sure the cheese is completely covered; flatten slightly to shape. Repeat with the remaining meat and filling. Set the patties side-by-side on a platter and refrigerate while preparing the grill.
• Place a large grill pan covering two burners over medium-high heat, or preheat an outdoor barbecue until very hot. Brush the grates with oil. Grill the burgers for 8 minutes per side for medium. Transfer to a clean plate.
• Rub the grill grates with more oil. Grill the buns cut-side down for 1 minute to toast.
• Serve the burgers with your favorite condiments and garnishes.

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

BACON AND PEPPER JACK STUFFED HAMBURGERS

Steps:

• Mix cheese and bacon in a bowl.
• Flatten approximately 1/8 - 1/4 of the ground chuck (depending on how large you would like your burgers to be) in the palm of your hand.
• Squeeze together about 1-2 tablespoons of the bacon and cheese mixture; put it in the center of the ground chuck.
• Bring up the sides of the meat over the filling, making sure the cheese is completely covered by the meat.
• Flatten slightly to form into a patty.
• Season patties to taste with garlic powder, seasoned salt, and ground black pepper.
• Grill burgers approximately 6-8 minutes on each side for medium.

STUFFED JALAPEñO-BACON BURGER

Steps:

• Remove seeds from jalapenos, cut up and sauté for 5 minutes; set aside.
• Finely chop three slices of KRAFT Big Slice Colby Jack Cheese and mix with the cream cheese.
• Add jalapenos and three slices chopped bacon. Mix well and set aside.
• Form the eight burger portions into thin patties. Make sure they are similar in size.
• Distribute the jalapeno cheese mixture evenly over four burger patties. Use the remaining patties as tops. Mold together, making sure the edges are crimped tight.
• Cook on a hot grill. Make sure you don't flip them over too much. Try to cook one side completely before turning. When burgers are about ready, add another slice of Colby Jack cheese on top and let melt.
• Garnish burger with lettuce, tomato, onion, 2 slices of bacon and aioli.
• Note: Don't worry if a little stuffing escapes during the cooking process.

BACON-STUFFED BURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. , Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. , Grill over medium heat until thermometer reads 160°. Serve on buns, with lettuce if desired.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

STUFFED BURGERS WITH PEPPER JACK CHEESE RECIPE - (4.7/5)

Steps:

• Prepare a medium-hot fire in a grill. Place a la plancha cast-iron griddle on the grill to preheat. In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside. Divide the ground beef into eight 3-oz. portions and shape each into a ball. Using a stuffed burger press according to the manufacturer's instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper. Place the burgers on the la plancha and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices. Serve immediately. Serves 4.

BACON AND PEPPER JACK STUFFED HAMBURGERS

Steps:

• Mix cheese and bacon in a bowl. Flatten approximately 1/8 - 1/4 of the ground chuck (depending on how large you would like your burgers to be) in the palm of your hand. Squeeze together about 1-2 tablespoons of the bacon and cheese mixture; put it in the center of the ground chuck.
• Bring up the sides of the meat over the filling, making sure the cheese is completely covered by the meat. Flatten slightly to form into a patty. Season patties to taste with garlic powder, seasoned salt, and ground black pepper.
• Grill burgers approximately 6-8 minutes on each side for medium.

STUFFED BARBECUE BURGERS

Steps:

• Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with vegetable mixture. Cover with remaining patties and firmly press edges to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5-6 minutes longer on each side or until a thermometer reads 160° and juices run clear, basting occasionally. Serve on buns.