Stuffed Burgers

1. Cook the bacon in a skillet until crisp, drain on paper towel, then crumble it and combine in a small bowl with the shredded monterey jack and finely minced garlic to make the filling.
2. Season the ground chuck with the salt and black pepper, mix gently just until combined, and divide it into eight equal thin patties so each burger has a top and bottom.
3. Spoon a portion of the bacon and cheese filling and a folded slice of pepper jack into the centre of four patties, then lay a second patty on top and press the edges firmly to seal the filling completely inside.
4. Heat a grill or heavy skillet to medium-high and cook the burgers for about 5 to 6 minutes on the first side without pressing down, which would force out the molten filling.
5. Flip carefully and cook for a further 5 to 6 minutes until the patties reach an internal temperature of 71 C at the thickest point for safely cooked ground beef.
6. While the burgers rest for a couple of minutes, thinly slice the onion and lightly toast the cut sides of the buns on the grill.
7. Assemble each burger on a toasted bun with the onion slices and any preferred condiments, and serve immediately while the centre is still melting.

You'll use: Grill / broiler · Frying pan / skillet