HOT TO MAKE STUFFED BURGERS
Make the patties by shaping 1-1/2 lbs. of ground chuck (seasoned however you like) into eight 3-oz. portions on waxed paper. This is where a kitchen scale will come in handy. Press each portion into a 4-inch patty using a fork.
Top four of the patties with an onion slice and your favorite kind of shredded cheese.
Feel free to play around with fillings—try mushroom-Swiss, pico de gallo with pepper jack, or even jalapeno and blue cheese. Cover with the remaining patties, using waxed paper to flip each patty on top.
Seal the edges with a fork to keep all that melty goodness inside the burgers.
Grill the burgers over medium heat until they reach 160°.
This lets the filling heat through without the outside becoming overcooked. (If you’re using ground poultry, make sure burgers hit 165° before pulling them off the grill.) Let the burgers rest for 5 minutes, just as we did with the burgers above. Then chow down.
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