Grilled Stuffed Smoky Cheeseburgers

Ingredients:

Directions:

1. Using potato masher, mash bread, milk, garlic powder, salt and pepper in large bowl until smooth. Add ground beef and gently knead until well combined.
2. Divide meat mixture into 4 equal portions; divide each ball in half so that you have 8 balls of equal size. Using small ball of meat, encase each piece of cheese in meat to form a mini burger patty.
3. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty*.
4. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes **. Serve on butter toasted buns and top with Caramelized Balsamic Onions and two slices cooked bacon on each burger.
5. *Chef’s Notes: To avoid a burger blowout, it’s essential to completely seal in the cheese. Don’t worry about overworking the meat - adding milk and bread to the ground beef ensures tender, juicy burgers every time. Use a little water to seal the two patties together tightly all the way around.
6. **Straight from the grill, the center of these cheese stuffed burgers will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving to avoid mouth burns.