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Cheese-Stuffed Short-Rib Burgers

COOK TIME
10 mins
PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(14)
Nathan Congleton / TODAY
COOK TIME
10 mins
PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(14)

Ingredients

  • pound short-rib meat (75/25 meat to fat ratio)
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • 1/2 teaspoon freshly ground black pepper, plus more
  • 2 teaspoons Worcestershire sauce
  • 1 cup cheddar cheese, shredded
  • 8 strips bacon, cooked
  • 4 brioche hamburger buns
  • Lettuce leaves
  • Beefsteak tomato slices
  • Condiments for your choice, such as mustard, mayo and/or ketchup
  • Chef notes

    This fun play on your classic burger features a cheesy core hidden in the center. Your guests will be delighted to bite into their burgers and get a delicious, gooey surprise.

    Technique tip: Pack the burger meat loosely and don't overwork meat too much. A large ring mold can be helpful to shape the burgers.

    Swap option: Use a cheese you prefer that also melts easily, like shredded mozzarella.

    Preparation

    1.

    Preheat a grill or grill pan to medium-high heat.

    2.

    In a bowl, combine the meat, garlic powder, salt, pepper and Worcestershire sauce and blend well.

    3.

    Divide the meat into four equal portions and shape into balls. Poke a hole into each meatball and fill with 1/4 of the cheddar cheese. Mold the meat around the cheese to enclose it, then flatten each burger to 3/4-inch thick patties.

    4.

    Season the patties with salt and pepper. Place burgers on the grill or grill pan and cook to desired temperature (4 minutes per side for medium-rare). While the burgers cook, place the split buns on the grill over indirect heat to lightly toast them. 

    5.

    Remove the cooked burgers and toasted buns from the grill. Place a burger on each bun and top with two strips of bacon, lettuce, tomato and condiments of your choice.