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.
- 1½ pound short-rib meat (75/25 percent 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 of your choice, such as mustard, mayo or ketchup
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.