These Smoked Gruyere & Bacon Stuffed Burgers with Balsamic Caramelized Onions are perfect for your next BBQ! They are bursting with flavour!
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These burgers. Let me tell you about them. Or maybe you can just have a look first. Take a good look. Juicy, cheesy, bacon-y. Seriously delicious.
Have you ever had a stuffed burger? They are SO good…there’s just something so delicious about a burger stuffed with cheese, because can you ever have too much cheese on a burger? I think not.
And making stuffed burgers is much easier than you might think as well. They’re really not much harder to assemble than regular burgers, except you’re adding a delectable centre.
Stuffed burgers are great too because they’re so versatile…you can add whatever you like to the centre of the burger. Add your favourite cheese, add bacon, add onions, peppers…yum
SO let’s get back to this Smoked Gruyere & Bacon Stuffed Burger with Balsamic Caramelized Onions. I think it’s my most favourite burger ever. The smokiness of the Gruyere cheese, with the bacon with the balsamic vinegar and onions…it’s amazing. And I think you should try it.Print
Balsamic Caramelized Onions:
- 2 large sweet onions
- 2 tbsp butter
- 2 tbsp Balsamic vinegar
- salt & pepper to taste
Smoked Gruyere Cheese & Bacon Stuffed Burger:
- 2 lb of lean ground beef
- 1 small onion (minced)
- 1 egg
- 1/3 cup oats (or bread crumbs (or crushed crackers))
- 1 tbsp milk
- salt & pepper
Cheese & Bacon Filling
- 4 slices of raw bacon
- 6 – 8 tbsp crumbled/chopped smoked Gruyere cheese
- slices Add cooked of bacon (sliced fresh tomatoes, and lettuce.)
Making the Balsamic Caramelized Onions:
- Melt the butter in a skillet over low/medium heat.
- Slice the onions and add them to the skillet.
- Stir in the Balsamic vinegar.
- Turn the heat down to low, and cook the onions until they are soft and there is no liquid in the pan, about 15-20 minutes.
- Set aside.
Making the Smoked Gruyere & Bacon Cheese Stuffed Burger:
- Combine the beef, onion, egg, oats, milk and salt & pepper.
- Shape into patties. I usually make mine about 5 inches wide and 3/4 inch thick.
- Make an indent in the centre of the burger, this is where the cheese filling will go.
- Cover the centre of the burger and cheese, with the meat from the edges of the burgers. Smooth and shape the burger until the cheese is covered. You may need to add about 1 – 2 tbsp of more meat to cover the cheese.
- These are best left to rest in the fridge for at least 1 hour before BBQing.
- Grill on a medium to high heat grill, taking care not to cook the burgers too fast or the cheese will melt out.
- BBQ until the burger is well done, with no pink inside.
- Serve on a bun with all the fillings and the Balsamic caramelized onions.
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And since we’re talking stuffed burgers, I’ve got another delicious stuffed burger recipe for you that you can’t miss!
I’m sharing Blue Cheese Stuffed Burgers with a Buffalo Hot Sauce Mayo on the Kendall-Jackson blog today. Stop by and grab or pin the recipe! SO delicious!
Have a delicious day!
This post was generously sponsored by Kendall-Jackson wines. But as always the voice, all content, and opinions are mine alone. You should make both of these burgers…they’re delicious!