No. 168: Bacon, Cheddar & Jalapeño Stuffed Burgers

Rightly or wrongly, what is more American than a bacon and cheddar stuffed burger?

Not much.

Our thoughts exactly as we prepared a meal to watch USA vs. Portugal. This delightfully messy recipe Community Pick on Food52 personified, "America!" to us.

PS. Let's not talk about the outcome of the game. Mr. McC and I were shocked. I still believe, but we need a day or two to recover.


4 slices bacon, diced
1 large red onion, halved and sliced thin
1 jalapeno minced, seeds removed
1/4 cup red wine
1 tablespoon fresh thyme leaves
1 1/2 pound ground beef
1/2 cup grated cheddar cheese
4 hamburger buns
1/4 cup mayonnaise
1/4 cup barbecue sauce
Kosher salt and freshly ground pepper
4 romaine lettuce leaves

To make

Put the bacon in a skillet and cook over medium-low heat until the bacon is browned and crispy, 5 to 7 minutes. About halfway through cooking hte bacon, add minced jalapeno to soften with the bacon. Transfer to a paper towel-lined plate with a slotted spoon. Discard the drippings.

Return the pan to medium-low heat. Add the onion and cook until the onion is evenly browned and tender, about 20 minutes. Add the wine, increase the heat to high and bring to a boil. Cook until dry, 2 to 3 minutes. Stir in the thyme and remove from the heat.

While the onions are cooking, divide the ground beef into 8 equal portions and shape into 1/4-inch-thick patties. Use the bottom of a small bowl or plate to mark a spot for the stuffing.

Combine the bacon and cheese in a small bowl. Divide into 4 portions and shape each into a patty small enough to fit in the center of a patty.

Prep burgers


Top each with the remaining patties and press the edges together to seal.

Stuffed burgers

Season the patties with salt and pepper and put on the grill. Cook, covered, until browned on both sides, about 4 minutes per side for medium rare.


Toast buns about 1 minute per side on the grill. Transfer to a cutting board and spread equal amounts of mayonnaise and barbecue sauce over the bottom half of each roll.

Divide burgers among the rolls, top each with one-quarter of the onions, a tomato slice (optional) and the top of the bun. Serve immediately.

The Results

What a good burger. The stuffing was incredible, but the red wine onions, thyme, a smidge of barbecue sauce - those were the flavors that brought it all together.

Final burgers

We were worried about too much filling and potential leaking of cheese, but next time I will put a bit more of the 'stuff' in the middle.

Trust the cooking time as well. With only a bit of meat around the middle of the burger, it finishes pretty easily.

What do you like to 'stuff' your burgers with?

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina