1/3 lb. Applewood Smoked Bacon (diced)
1/3 lb. Sharp Cheddar Cheese, shredded
1/3 lb. Smoked Gouda, shredded
¼ lb. Pepperjack Cheese, shredded
12 each 1/3 lb. Hirsch’s Chuck patties, thawed
To Taste Salt & Pepper or Favorite Steak Seasoning
Place patties on 2 sheet pans 6 on each pan. Let thaw completely then season both sides with Salt and Pepper.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Let cool completely.
Mix together cheese and bacon in a small bowl.
Prepare a grill or large skillet for medium heat.
As the grill heats, top 6 of the patties with ¼ cup of the bacon and cheese mixture each. Top each with one of the remaining patties and press the edges together to seal.
Grill or pan fry the stuffed and sealed patties until cooked through, 3 to 4 minutes per side. Serve on hamburger buns with condiments of your choice.
Yield: 6 stuffed burgers