STUFFED BACON-CHEDDAR BURGERS
6 slices bacon, diced
6-8 ounces extra-sharp cheddar cheese, diced in 1/4-inch pieces
1 1/2 lb. ground beef (20% fat) 1 Tbsp. Worcestershire sauce
3/4 tsp. salt
1/2 tsp. pepper
4 hamburger buns (we like brioche)
1-2 tablespoons butter, softened (optional)
If using a grill, preheat it for direct, medium-high heat (at least 400°F).
Spread bacon in a nonstick skillet. Bring heat to medium, and cook bacon until it’s beginning to brown and almost crispy. Transfer to a paper towel on a plate to drain, and chop into pieces once cool. Remove skillet from heat. If you’re pan-grilling the burgers, set pan aside—do not wash.
In a large bowl, mix the ground beef with Worcestershire sauce, salt and pepper. Add the bacon and cheese pieces. Mix by hand and form four equal-size patties, about 1 inch thick. Make a small indent with your thumb in each patty to prevent burgers from bulging as they cook.
Grill: Brush grill grates with a little vegetable oil. Place patties on the grill and cover for 4 minutes. Flip burgers and grill for another 2 to 3 minutes for medium-rare. If desired, top with cheese slices just before burgers are done; close lid until cheese melts. Remove to a plate and let rest.
Stovetop: Use a paper towel to wipe excess bacon grease from skillet, leaving a thin coating. Over medium-high heat, cook burgers for about 3 minutes per side for medium-rare. Add extra cheese as above if desired; briefly cover pan until cheese melts.
Butter the cut sides of the buns and grill briefly before plating. Add your favorite toppings. Serve with potato chips.