Easy Bacon, Onion, and Cheese-Stuffed Burgers

These wonderful cheese-stuffed burgers with bacon and caramelized onions are easy to adapt to suit different tastes. My kids, who normally don't have onions on their burgers, really enjoyed these. You can pan-fry them instead of grilling if you prefer.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 5565.5 kcal

Equipment

1 Large Mixing Bowl
1 Large Skillet Cast iron recommended for optimal bacon rendering and onion caramelization
1 Slotted Spoon
1 Outdoor Grill Alternatively, a heavy-bottomed cast iron pan for pan-frying
1 Instant-Read Thermometer Essential for food safety with stuffed burgers

Ingredients

Main

3 pounds ground beef
3 tablespoons barbecue sauce
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon salt
½ pound bacon cut into 1/4 inch pieces
1 medium onion finely chopped
¾ cup shredded Cheddar cheese
6 hamburger buns split

Instructions

Mix ground beef, barbecue sauce, garlic powder, black pepper, and salt in a large mixing bowl, using your hands. Shape a small handful at a time (approximately 1/4 pound) into 12 thin patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Reduce the heat to medium and cook onions in remaining bacon drippings until soft and just beginning to brown. Mix onions and bacon in a small bowl.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Meanwhile, remove beef patties from the refrigerator; top 6 patties with 1- 1/2 tablespoons of bacon and onion mixture, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
Grill stuffed patties until beef is no longer pink in the center, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve on hamburger buns with condiments of your choice.

Notes

For optimal flavor and juiciness, use 80/20 ground chuck. When cooking the onions, ensure they caramelize slowly over medium-low heat to develop deep sweetness. The most crucial step is to firmly seal the edges of your stuffed patties; a little water on your fingertips can assist in creating a tight seal, preventing cheese leakage during cooking. Always use an instant-read thermometer to ensure the internal temperature reaches 160°F (70°C) for food safety, especially with stuffed burgers. Allow the finished burgers to rest for 5 minutes after grilling to redistribute juices, keeping them moist. Consider a brioche bun and a simple homemade aioli to elevate the presentation and taste.