stuffed burgers for summer grillin'--MAKE THESE!

Over the last few years, I've developed an increased interest/love for cooking. It's very much something I enjoy and I have several friends to thank for their continued inspiration--Kathryn, Laurie, Tina, Shelley, Molly, Bethany. If your name isn't listed, don't be offended. It doesn't mean you aren't a good cook, just that we don't talk too often about it. :)

Thanks to Molly and Clayton, friends from seminary in Dallas, I have gained a newfound reading pleasure, Cooks Illustrated. It's an amazingly simple magazine that is published by America's Test Kitchen experts. Chefs takes recipes and perfect them, and then publish their findings. Also, kitchen equipment is rated and tested and tricks of the trade are discussed.

Tonight, we cooked "Stuffed Burgers" out of the summer entertaining issue (I can't find a picture online) and you must make these! Basically, most of the fixins' are put into the meat and grilled. The result is a flavorful and juicy burger. This recipe is so easy and so tasty.

Charcoal-Grilled Stuffed Burgers (serves 4)

1 1/2 pounds 85 percent lean ground chuck (*Do not deviate from this!*)
1 cup shredded sharp cheddar cheese
8 slices cooked bacon, chopped fine
4 tsp. yellow mustard
2 tsp. Worcestershire sauce
1/2 tsp. table salt
1/2 tsp. ground black pepper
4 hamburger buns, toasted (they recommend Pepperidge Farm Premium Bakery Rolls)

Prepare your outdoors grill. Mix all above ingredients together, than form 4 equal portioned patties, about 1-inch thick. Grill burgers on hot side of grill, uncovered, until well seared on first side, 2-4 minutes. Flip burgers and grill about 4 minutes on other side. Serve on toasted buns with lettuce and tomato.

There are a couple other variations--Ranch Burgers, Tex-Mex Burgers, and Italian Burgers--if you are interested email me.