My Cheese Stuffed Burger is a gorgeous juicy burger adorned with Jalapeno BLT Slaw. This slaw is on the extreme side of delicious, and you control the heat. You can make it as hot as you want, or as mild. This post is part of Burger Month, hosted by Girl Carnivore, a month-long celebration of burgers and a grill fest of the most epic burgers we can possibly imagine. This stuffed burger is my contribution.
I know this particular burger may sound a bit extreme.
So just stay with me, because although you didn’t know it, you absolutely need to fire up the grill and make this burger.
Or your grill pan.
Or flat top thingy.
One thing is for certain.
This burger is fanfuckingtastic.
Excuse my language, but y’all know me by now.
Sometimes I get these food notions, and thankfully when I do a trial run a good bit of them work.
Many, but not all. I’ve definitely bombed a thing or two, don’t get me wrong.
Lots. This notion (I’m mainly talking about the BLT slaw) turned out to be one of the best slaws I’ve ever made. I’ve been keeping a batch in the fridge lately.
What’s In This Cheese Stuffed Burger?
See that cheese oozing out?
This burger is definitely juicy; I used 80/20 ground chuck that has just enough fat, but not too much.
One thing you need to remember about using ground chuck is to make the burger bigger than you want it to be. The reason is because of the fat ratio of ground chuck.
That fat will melt and drip away.
Burgers made with this type of meat shrink up to be smaller than they were before cooking.
Don’t overmix or handle the meat more than necessary.
How To Keep Burgers From Shrinking and Losing Their Shape
- Don’t overmix the meat. The more you mix or knead the meat, the tougher it will be and the more likely it will be to shrink while cooking. Over handling meat causes the proteins to break down and release a sticky substance that causes the proteins to bind more easily.
- Season burgers just prior to going on the grill (or cooking). Salt will further toughen your burger meat by breaking down more protein just like overmixing.
- Make burgers a little bigger than the bun. This will account for shrinkage, and you’ll have a close to perfect bun to burger ratio.
- Make an indention in the center of the burger. This will promote even cooking and keep the burger from having a center bulge.
- Forget everything you ever thought about the “only turn your burger once” rule. A study was done in 2019 that proved that you can flip your burgers just as much as you like, thank you very much. I’m all about that, because 1) I have no patience, and 2) I have to make sure I’m getting a good crust on my burgers.
- Use low to medium heat. The higher the heat, the faster your juices will run out of the burger, thus causing a tough ass burger.
The cheese barely oozed while cooking, which was perfect, and the slaw complemented the cheese so well.
This makes 4 BIG burgers or 8 sliders.
To make them as sliders, form into a meatball, then slowly flatten them out (but not too much!) while cooking.
Here’s your printable –