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Grilled Bacon Stuffed Burgers

Grilled bacon stuffed burgers with juicy 80/20 beef, crispy crumbled bacon, and melted cheddar inside each patty. Medium-high grill cooking locks in the filling and yields a golden, cheesy center in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Burger Patties
  • 2 lb ground beef Use 80/20 for best juiciness.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Stuffing
  • 8 strips thick-cut bacon Cook until crispy, then crumble.
  • 1 cup sharp cheddar cheese Shred for easy melting.
Toppings & Assembly
  • 4 count brioche burger buns Toast cut-side down on the grill.
  • 4 tbsp mayonnaise
  • 2 tbsp yellow mustard
  • 4 leaf romaine lettuce
  • 2 large tomatoes Slice.
  • 0.5 red onion red onion Thinly slice.
  • 8 slices bread-and-butter pickle slices

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook and crumble the bacon
  1. Cook the thick-cut bacon in a skillet over medium heat until crispy, about 8–10 minutes.
  2. Transfer the bacon to a paper towel-lined plate, let it cool, then crumble into small pieces and set aside.
Season and shape the burger patties
  1. In a large bowl, combine ground beef, garlic powder, onion powder, smoked paprika, Worcestershire sauce, kosher salt, and black pepper.
  2. Mix gently with your hands until just combined so the patties stay tender.
  3. Divide the mixture into 8 equal portions, flatten each into a thin patty about 4 inches wide, and keep them uniform.
Stuff and seal
  1. Place a heaping tablespoon of crumbled bacon and a tablespoon of shredded sharp cheddar in the center of 4 patties, leaving a ½-inch border.
  2. Top each stuffed patty with a remaining patty and press the edges firmly to seal so filling does not escape.
Grill to 160°F and toast buns
  1. Preheat the grill to medium-high heat (about 400°F) and lightly oil the grates.
  2. Grill the stuffed burgers for 5–6 minutes per side, flipping once only, and cook until they reach an internal temperature of 160°F.
  3. In the last minute, toast the brioche burger buns cut-side down on the grill until golden.
Assemble and serve
  1. Spread mayonnaise on the bottom bun.
  2. Layer romaine lettuce, sliced tomatoes, thinly sliced red onion, and bread-and-butter pickle slices on the bottom bun.
  3. Place the grilled burger on top, spread yellow mustard on the top bun, and serve immediately.

Notes

For the cleanest melt, shred the sharp cheddar and seal the edges firmly before grilling so the filling stays centered. Refrigerate leftover patties for up to 3 days; reheat gently to avoid drying out. Freezing is not ideal because stuffed cheese can leak after thawing—store cooked leftovers instead. For a lower-fat option, use 93/7 ground beef, and slightly reduce grilling time to prevent dryness.