What’s better than a burger that you make with your own hands and grill on your own grill? A stuffed burger that you make yourself and grill on your own grill! Obviously.
We stuffed our burgers with pepper jack but you can use whatever cheese you like. I’ve seen all sorts of variations of stuffings too – from basil and mozz to bacon and bleu cheese – get creative. Or as Miss Frizzle from the Magic Schoolbus series would say, “Take chances, make mistakes, get messy!”
The key to an amazing stuffed burger is to separate each hamburger patty into two smaller patties. Then you thin each of them out and add your stuffing in between, creating a sort of ground beef sandwich around your filling. You want the ground beef to cover all sides of the filling so everything stays nicely inside. You don’t want your filling oozing out too early.
We topped our burgers with fresh avocado and onion straws. Bacon would make a great crispy contrast to this burger too.
4 small buns (I used larger deli dinner rolls for mine), buttered and toasted (optional)
Spray non-stick spray on your grill grate then preheat your grill to a medium to medium-high heat.
In a bowl, combine the beef, egg, salt and pepper and a few dashes of Worcestershire sauce together until well combined.
Divide the ground beef mixture into four portions and shape each into a ball. Divide each of those into two and press into smaller patties. Take one patty, add cheese to the center of it and top with another smaller patty. Form into one larger patty and seal the edges. Repeat with the other patties.
Place the burgers on the grill and cook, turning once, about 3 minutes per side. Add the burgers to toasty buns and top each with fresh avocado slices and crispy onion straws or bacon strips. Serve immediately.