Josh Capon’s Bacon & Cheese Stuffed Burgers
6 bacon slices, chopped
¼ cup Dijon mustard
2 tbsp. sweet pickle relish
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
2 slices smoked cheddar cheese, halved
½ tsp. kosher salt
¼ tsp. black pepper
4 potato hamburger buns
4 romaine lettuce leaves
4 (½-in.-thick) tomato slices
1. Preheat grill to high. Shape beef into 8 patties, about ½-inch thick. Heat a large skillet over medium heat; add bacon, and cook, stirring occasionally, until crisp, about 8 minutes. Drain bacon on paper towels, and finely chop.
2. Stir together mustard, pickle relish, rosemary, thyme and finely chopped bacon. Place 1 heaping tablespoon of bacon mixture in center of 1 patty; top with 1 piece of cheese. Cover with another patty, and carefully press edges of both patties together to seal, being careful not to squeeze out the mixture. Repeat with remaining patties, bacon mixture and cheese. Sprinkle salt and pepper evenly over burgers.
3. Place burgers on oiled grates, and grill, covered, until a meat thermometer inserted in center of patty registers 145°, about 4 minutes per side.
4. Place burgers on the buns, and top each with lettuce, tomato and condiments of your choice.
Active time: 20 minutes
Total time: 30 minutes