Chile-Cheese Stuffed Burgers

Instructions

1. Put all of the chuck in a bowl, season with salt and pepper, mix, then measure out six 4-ounce patties on my scale.
2. Place the meat in the centre of a small salad plate and press mixture evenly across the centre to form thin, uniform patties, then transfer carefully to a baking sheet covered with foil or parchment paper.
3. Put the burgers in the refrigerator for about an hour for patties to firm up.
4. When firm, spread a few chile pieces and a little cheese on half of the patties.
5. Lay an empty patty over top of the one with chile and cheese and gently press edges together, making sure to seal tightly, so the cheese doesn’t ooze out once it starts to melt on the grill.
6. Grill until desired doneness, flipping only once. I think ours took about 4 to 5 minutes per side.