I have been rolling this recipe around in my head since the bourbon carmelized onions from my corned beef and cabbage Panini post last month. Honestly, I don’t remember why I decided that pepper jack cheese needed to go inside the burger, but it just did. I swear I’m not pregnant.
The husband and I both agree that from now on, this needs to be the way to eat a cheeseburger. The Husband is the burger maker in our house and I told him they needed to be big ‘uns. They are – ½ pounders! Just imagine biting into one of these hosses, getting a bite of melty cheese combined with the sweetness of the carmelized onions. A burger like this couldn’t be served on el cheapo buns (which I admit is what I normally purchase). Instead, I served them on toasted Kaiser rolls.
Best burger ever. I promise.
For all you deer hunters out there, the burger shown above was made with ground deer meat. Obviously, this will work just as well with ground beef.
Pepper Jack Stuffed Burgers with Bourbon Caramelized Onions
- 2 pounds ground beef (or venison)
- ½ cup grated Pepper Jacks cheese
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- Half a medium onion, very thinly sliced
- ¼ teaspoon salt
- ½ teaspoon granulated sugar
- ¼ cup bourbon
- 1 teaspoon spicy brown mustard
- ½ teaspoon Worcestershire sauce
- Divide the burger meat into eight equal portions.
- Form a patty from each portion, about four inches in diameter and about ½ inch thick.
- Sprinkle about 2 tablespoons of grated cheese in the middle of four patties, leaving about ¼ margin around the outside.
- Place one of the remaining four patties on top of a patty with cheese. Gently press the meat together so that it forms a single patty.
- Preheat a gas or charcoal grill. Grill burger for approximately 15 mintues, flipping about halfway through, until burger reaches desired doneness.
- Top with bourbon carmelized onions.
- In a medium skillet, heat butter over medium high heat. Add the onions, reduce heat to medium, and sauté until they begin to soften, about 10 minutes.
- Add the salt and sugar and continue to sauté for an additional 5-10 minutes, stirring occasionally.
- Slowly pour in the bourbon and add the mustard and Worcestershire sauce. Cover pot, reduce heat to low and allow to simmer for an additional 10-15 minutes.