How many ways are there to cheese a burger? Let's find out!
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“I love a good hamburger, plain or “gourmet” with extra goodies cooked into it. The Cheddar Popper Burger had been swirling in my brain for awhile; it was just an idea that neeeeeeeeeded to happen. I’m a bacon snob. And, my husband is a cheese snob. So for this burger, it was all about thick-cut, hickory smoked bacon and Tillamook Cheddar cheese. It’s hard to go wrong with either of those ingredients. Especially when you let the grill do it’s thing…creating a cheesy, bacon-y, jalapeño-y flavor explosion.” - Rachel Lacy of Following in My Shoes
In a small bowl, mix the crumbled bacon and the shredded cheddar cheese. Set aside.
In a second bowl, season the ground chuck with salt and pepper, mixing well. Divide the meat into 8 small balls (roughly 2 ounces each). Flatten each ball using the palm of your hand or a burger press. Set four of the slider patties aside. With the remaining four patties, carefully flatten out just the center of each patty, creating a slight “well”. Into that well, put 1-2 tablespoons of the cheese/bacon mixture and then top with 1-2 teaspoons of the minced jalapeño, depending on preference. Top each filled patty with one of the remaining “unstuffed” patties and gently press the edges to seal.
Prepare your heated grill (medium heat) by oiling the grate. Place the patties on the grate, gently, and do NOT flatten them with a spatula (you will lose internal juices). Cook the burgers 3-5 minutes on each side till you reach your desired level of “doneness.”Serve on slider buns with lettuce, tomato and any other desired condiments.
*Notes: I used Kings Hawaiian Rolls (the normal dinner roll variety) for our burgers. The sweet bread was perfect against the smokey bacon, cheese and jalapeño. Seriously…perfect.