It’s still a bit too cold to grill – at least for me it is. So these burgers are made to cook in a pan, which means that you can stuff them to the gills with cheese and wrap them with bacon without having to use any sort of toothpick.
When picking out a cheese, use something that gets super gooey when melted – think gouda, or a fatty cheddar. Or do a combination of your favourite cheeses. And try to find a bacon that’s on the thicker side for the best bacon:cheese:burger ratio.
- 1 pound ground bison (or 4 pre-formed burgers)
- Salt and pepper, to taste
- 3 ounces cheese (cheddar, Swiss, Monterey Jack)
- 8 slices of bacon
- Vegetable oil
- Set the oven at 350ºF. Form the ground meat into four patties and season to taste with salt and pepper. Divide cheese between two of the patties, then top with remaining patties. Pinch the edges of each burger to fully seal in the cheese.
- Lay two of the slices of bacon on a cutting board, place the filled burger on top and wrap bacon around the burger. Pick up the burger and place another two slices of bacon on the cutting board, place the burger on the bacon seam-side-down and wrap with bacon. Tuck the ends of the bacon under each other so that they stay put when you’re cooking.
- Heat a large drizzle of vegetable oil in an ovenproof skillet over medium heat and when shimmering add the burgers. Cook for 5 minutes, or until the bacon begins to crisp. Flip after 5 minutes and cook an additional 5 minutes, then place the pan into the oven for 10 minutes, or until desired doneness. Remove from oven and let rest at least 5 minutes before
Stuffing the burger
Wrapping it up