Cheese-Stuffed Bacon Burgers Recipe

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cheese stuffed burger

This is a fun spin on a cheeseburger for all of the cheese-lovers out there. I love bacon on sandwiches and burgers, so if possible, bacon is a must too. I have even done a variation that involved mixing pieces of cooked bacon into the burger. It was a fun way to change it up, but we ended up deciding that the crisp bacon on top was just as good, if not better. If you really want to bacon things up, you could do both!

Adapted from The America’s Test Kitchen Quick Family Cookbook and

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  • 1 slice hearty white bread (crust removed, ripped into quarters)
  • 2 tablespoons whole milk
  • 1 - 1 1/2 lb ground beef (85% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove, minced
  • 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
  • 6 slices of bacon, cooked
  • 4 hamburger buns


  1. Keep the meat as chilled as you can throughout the entire process, up until cooking.

  2. In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).
  3. For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes.
  4. Leave primary burner on high, but reduce other burners to medium.
  5. Meanwhile, place the meat in the large bowl with the panade.
  6. Add the salt, pepper, and garlic to the bowl.
  7. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings.
  8. (You can sub 1/2 cup real bacon bits for the diced bacon slices.)
  9. Use your hands to mix it all together.
  10. Don't overwork the meat, just until combined.
  11. Ideally, you should handle the meat as little as possible.
  12. Divide meat into 8 equal pieces (about 2.5-3 oz each).
  13. Form each into a thin patty.
  14. Use one hand to flatten and the other to shape around the edges.
  15. Place cheese onto the middle of 4 of the patties.
  16. Place a plain patty on top of a cheese patty.
  17. Do this for all, so you end up with 4 large patties.
  18. Pinch the sides of the patties together to seal.
  19. Each patty should be about 3/4-inch thick.
  20. Make a slight depression with your thumb in the center of the top of the patty.
  21. Remember to keep the meat cold until cooking.
  22. Lightly season with salt just before cooking.
  23. Place burgers on cooler side of the grill.
  24. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total.
  25. Don't press down on patties while cooking.
  26. Remove from grill when done.
  27. For best results, tent loosely with foil and let the patties rest for a few minutes before serving.
  28. Serve on buns and top with bacon and more of your favorite toppings!


The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Ingredients: Bacon, Beef, Cheese, Pork
Meal Type: 30-Minute Meals, Main Dish, 4th of July, Father's Day, Spring, Summer, Super Bowl Party, Egg Free
Categories: BBQ, Sandwiches and Burgers, Grill

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