Tired of the same old burger? Stuff it with your favorite cheese and smoky bacon for an over-the-top inside-out bacon cheeseburger.
- 4 slices thick–cut bacon
- 4 ounces shredded sharp cheddar or pepper Jack cheese
- 1 scallion, finely chopped
- 2 pounds 4 ounces ground chuck
- Salt and freshly ground pepper
- 6 hamburger buns, split
- Oil for grilling
- Lettuce, sliced tomato, condiments for serving
1. In a medium skillet, cook the bacon over moderately high heat, until crispy, 6 to 7 minutes. Drain, cool, and finely crumble. Transfer to a bowl and add the cheese and scallion.
2. Form the beef into twelve 3-inch patties and season with salt and pepper. Divide the cheese mixture between 6 patties. Top with the remaining patties and pinch to seal the edges completely. Flatten to 4-inch burgers and brush lightly with oil.
3. Light a grill and oil the grates. Grill the burgers over high flames for 6 to 8 minutes, turning once for medium-rare. Toast the buns, top with lettuce, tomato, and condiments and serve right away.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.