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Smoked Bacon and Cheese-Stuffed Burgers
Category: Entrees

Serves 4

Courtesy of Chef Neil “Nino” Thibodaux, Houma
Printed in Summer 2012


  • 8 ounces sharp cheddar cheese, cubed, room temperature
  • 1 1/2 tablespoons Worcestershire sauce
  • 4 cloves garlic, smashed
  • 1/3 cup your favorite beer
  • 2 teaspoons Creole seasoning, in all
  • 8 strips crisply cooked applewood-smoked bacon, crumbled
  • 1 1/2 pounds ground beef, preferably 85/15
  • 4 French bread-style rolls
  • mayonnaise, for serving
  • tomato slices, for serving


  1. Preheat grill to high, about 400ºF. Place cheese in the bowl of a food processor and process until smooth.
  2. Add Worcestershire and garlic and process until blended. Add beer, a small amount at a time, until mixture is of spreading consistency.
  3. Stir in 1 teaspoon Creole seasoning and cooked bacon and pulse 10 seconds more.
  4. Form ground beef into 8 very thin patties. Divide cheese mixture between 4 patties, top with remaining Creole seasoning.
  5. Top each cheese-covered patty with a plain one and seal so that the cheese is encased.
  6. Grill on high heat for 4 1/2 minutes per side. Place on rolls, top with mayonnaise and tomatoes.

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