WHAT YOU WILL NEED

• 4 slices smoked bacon
• ¼ cup shredded Yancey’s Fancy Horseradish Cheddar Cheese
• 1 ½ lbs ground round
• 2 tbsp plain breadcrumbs
• 1 tsp salt
• ¼ tsp ground black pepper
• 4 buns or rolls of choice

Toppings:

• Baby spinach, arugula, lettuce leaves, tomato slices, avocado slices, red onion slices, sun-dried tomatoes in oil, Apple-Horseradish*, shallot-black pepper mayo

*(optional)

WHAT TO DO

1. In large skillet, cook bacon over medium heat 10 minutes or until crisp, turning occasionally; let cool and coarsely chop. Transfer bacon to bowl; stir in cheese
2. Prepare outdoor grill for direct grilling over medium heat. In large bowl, combine beef and breadcrumbs. Form beef mixture into (8) ¼ inch thick patties; sprinkle with salt and pepper. Evenly divide filling onto center of 4 patties, spreading filling to within ½ inch of edges. Top each with remaining 4 patties. Pinch edges together to seal
3. Place burgers on hot grill rack. Cover and cook 15 minutes or until internal temperature reaches 155° for medium doneness, turning once. Serve burgers on buns with toppings, if desired

Approximate nutritional values per serving (1 burger): 398 Calories, 22g Fat (10g Saturated), 129mg Cholesterol, 890mg Sodium, 3g Carbohydrates, 0g Fiber, 37g Protein

Chef'S Tip

To make both varieties of stuffed burgers, either cut each filling recipe in half or double the burger recipe to make 8 burgers

Try these additional topping suggestions:

Horseradish Cheddar & Bacon Apple-Horseradish Sauce

• ½ cup grated Granny Smith apple, 2 tbsp rice vinegar, 1 tbsp mayonnaise, 1 tbsp refrigerated horseradish, 1 tsp honey, 1/8 tsp salt, 1 pinch white pepper

Shallot-Black Pepper Mayo Sauce

• ¼ cup mayonnaise, 2 tbsp champagne vinegar, 1 tbsp finely chopped shallot, 1 tsp ground black pepper, 1/8 tsp salt

Prep Time: 20 minutes

Cook Time: 35 minutes

Number of Servings: 4