Stuffed Burgers with Pepper Jack Cheese
Our burger press makes fast work of stuffing meat patties with savory fillings. Here, beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.
- 2 large avocados, preferably Haas, peeled and pitted
- 1 Tbs. fresh lime juice
- Kosher salt, to taste
- 1 1/2 Tbs. chopped fresh cilantro
- 1 1/2 lb. ground beef
- 2 oz. pepper jack cheese, grated
- Freshly ground pepper, to taste
- 4 hamburger buns
- 8 bacon slices, cooked until crispy
Prepare a medium-hot fire in a grill. Place a la plancha cast-iron griddle on the grill to preheat.
In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside.
Divide the ground beef into eight 3-oz. portions and shape each into a ball.
Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper.
Place the burgers on the la plancha and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices. Serve immediately. Serves 4.