Cookbook:Stuffed Burgers

Stuffed burgers are gaining popularity because you don't really know what you're gonna bite down on.

Ingredients

 * 1 pound ground chuck (80/20 fat ratio)
 * 4 slices crisp-cooked bacon, crumbled
 * 4 slices pepper jack cheese, torn
 * ¼ ea. large onion, finely diced
 * 3 tbsp shredded Monterrey Jack cheese
 * Salt
 * Freshly-ground black pepper
 * 2 cloves garlic, smashed and minced
 * Olive oil
 * 3 tbsp unsalted butter
 * 4 hamburger buns, split and toasted
 * Melted butter

Procedure

 * 1) Heat 2 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until garlic is golden.
 * 2) Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.
 * 3) Form meat into 8 equal patties. Make an indentation into the middle of each patty and place a dollop of cheese mixture into dent. Place 1 patty on top of each other, stuffing side down, and push down until patty is about ¾ inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff).
 * 4) Brush patties with olive oil and season liberally on both sides with salt and freshly ground black pepper. Set down on grill and cook, turning often, until instant-read thermometer inserted into the meat, not the stuffing, reads desired temperature (at least 160°F).
 * 5) Brush the cut side of each bun with melted butter. Place a patty on top of a bottom half of a bun and top with a top half of a bun. Serve warm.