Horseradish Cheddar & Bacon-Stuffed Burgers

20 Minutes
Prep Time
35 Minutes
Cook Time
4
Number of Servings

Horseradish Cheddar & Bacon-Stuffed Burgers

What you will need:

  • 4 slices smoked bacon
  • ¼ cup shredded Yancey’s Fancy® Horseradish Cheddar Cheese
  • 1½ pounds ground round
  • 2 tablespoons plain breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 buns or rolls of choice

Toppings:

  • Baby spinach, arugula, lettuce leaves, tomato slices, avocado slices, red onion slices, sun-dried tomatoes in oil, Apple-Horseradish*, Shallot-Black Pepper Mayo

*(optional)

What to do:

  1. In large skillet, cook bacon over medium heat 10 minutes or until crisp, turning occasionally; let cool and coarsely chop. Transfer bacon to bowl; stir in cheese.
  2. Prepare outdoor grill for direct grilling over medium heat. In large bowl, combine beef and breadcrumbs. Form beef mixture into eight ¼-inch-thick patties; sprinkle with salt and pepper. Evenly divide filling onto center of 4 patties, spreading filling to within ½ inch of edges. Top each with remaining 4 patties. Pinch edges together to seal.
  3. Place burgers on hot grill rack. Cover and cook 15 minutes or until internal temperature reaches 155° for medium doneness, turning once. Serve burgers on buns with toppings, if desired.

 

Approximate nutritional values per serving (1 burger): 398 Calories, 22g Fat (10g Saturated), 129mg Cholesterol, 890mg Sodium, 3g Carbohydrates, 0g Fiber, 37g Protein

 

Chef Tip

To make both varieties of stuffed burgers, either cut each filling recipe in half or double the burger recipe to make 8 burgers.

 

Try these additional topping suggestions:

Horseradish Cheddar & Bacon Burgers Apple-Horseradish

  • ½ cup grated Granny Smith apple, 2 tablespoons rice vinegar, 1 tablespoon mayonnaise, 1 tablespoon refrigerated horseradish, 1 teaspoon honey, 1/8 teaspoon salt, 1 pinch white pepper

 

Shallot-Black Pepper Mayo

  • ¼ cup mayonnaise, 2 tablespoons Champagne vinegar, 1 tablespoon finely chopped shallot, 1 teaspoon ground black pepper, 1/8 teaspoon salt