These Chile-Cheese Stuffed Burgers are another knock-out recipe from one of my all-time favourite bloggers! We were drooling while these burgers were grilling. And the drool fest continued after we took our first bites.
Soft grilled bun, creamy avocado, juicy tomato, cool crisp lettuce, caramelized beef on the outside and a spicy, cheesy centre that sent our taste buds into seizures with delight, these burgers are heavenly.
It was a completely happy experience for our mouths, and we were sad when it ended.
Easy Chile-Cheese Stuffed Burgers
- 1 ½ pounds ground beef
- 1 pinch salt
- 1 pinch black pepper
- 1 medium Poblano chile roasted, peeled, seeds removed and finely chopped
- ⅓ cup Monterey Jack cheese
- 1 handful lettuce
- 1 large tomato
- 1 large red onion
- 1 large avocado or any other preferred toppings
- Put all of the chuck in a bowl, season with salt and pepper, mix, then measure out six 4-ounce patties on my scale.
- 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.
- Put the burgers in the refrigerator for about an hour for patties to firm up.
- When firm, spread a few chile pieces and a little cheese on half of the patties.
- 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.
- Grill until desired doneness, flipping only once. I think ours took about 4 to 5 minutes per side.