Stuffed Burgers with Pepper Jack Cheese
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
Adapted from williamssonoma.com
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.