Stuffed Burgers Recipe

How to make it

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• Start by lighting the grill out doors, of course - the prep work takes about the same amount of time as the grill , so this way you can kill two birds with one stone.
• The trick to this recipe is making the patties. Divide the beef into 8 - 1/2 lb patties. I make 4 slighly larger and thinner as these will be the bottom patties. Salt and pepper each patty to taste (Lawry's season salt works well).
• Next I brown the diced potatoes and onions making sure they are very crispy. When you fry the bacon be sure that you also make it crispy and drain it real good. You don't want greasy potatoes and bacon in your burger. Drain well on paper towels.
• Heres where the trick comes in to place - read closely ! Combine on the center of the larger patty the cooked potatoes and onions,1\4 of the chopped Jalapeno per patty as well as 3 strips bacon . Take a slice of american cheese and fold the corners in to make a small square and place on the top of your other ingredients.This works not only as a flavor but when the cheese tries to melt you know your patty is just about ready....you have to make all of this fit and have room to add the top patty. Hence the name STUFFED BURGERS.
• The patty must be completely sealed thats why we make the bottom one slightly bigger around, when you lay the top patty over the stuffing then you push the bottom patty over and pinch it to seal.
• By now the coals will be ready for the burgers - keep an eye out for the melting cheese when it tries to "escape" they are done.Usually about 15 minutes per side.
• Please serve these on toasted buns as you don't want to go through making the perfect burger and serve it on a cold bun! I serve with french fries or potato chips but as you can see this is a meal in itself. Enjoy