Chill Cheddar Burgers

Forget topping a burger with a slice of cheese. This Southwestern stuffed-burger technique seals melted cheddar and tangy green chiles inside the patty, so every bite delivers that gooey, slightly spicy core. The technique works on the grill or under the broiler, and it’s the kind of trick that turns ordinary backyard burgers into something memorable.

The seasoning is the right kind of bold for a stuffed burger. Chili powder, Worcestershire, garlic salt, hot pepper sauce, and a dash of cayenne all go into the meat itself, so the flavor doesn’t depend on condiments to make the patty interesting. The cheese and chiles get sandwiched between two thin patties, with the edges firmly pinched to prevent leaks.

Thin patties are key here. Twelve total at 3½ inches across so the cheese melts through fully without overcooking the meat. Pinch hard at the seams; any opening becomes an escape route for molten cheddar onto the grill grate.

Pro Tips

• Use 80/20 ground beef for the right fat content; leaner beef will dry out around the cheese pocket.
• Pinch the patty seams thoroughly to prevent cheese leakage onto the grill.
• Don’t press down on the patties while cooking. Pressing forces the cheese out the sides.
• Let the burgers rest 3 to 5 minutes after pulling from the heat so the cheese sets just enough to stay put when bitten.

Variations

• Use pepper jack in place of cheddar for an even spicier melt.
• Substitute pickled jalapeños for the green chiles for sharper heat.
• Add a tablespoon of taco seasoning to the meat mix and serve on a buttered bun with avocado and lime crema.