Ingredients
Scale
- 2 pounds of 80/20 ground beef
- 2 cups shredded pepper jack cheese
- ¼ cup Bachan’s Roasted Garlic
- 3 tbsp of burger seasoning
- 1 medium onion, diced
- 5 Brioche Burger Buns
Burger Sauce
- 1 cup mayo
- 3 tbsp roasted garlic Bachan’s
- 1 tbsp sweet pickle relish
- 1 tbsp mustard
- 1.5 tsp apple cider vinegar
- 1 tsp sugar
- 1 tsp smoked paprika
- ½ tsp black pepper
Instructions
- Take the ground beef then form it into ¼ pound patties.
- Give each patty a light drizzle of Bachan’s Roasted Garlic then season it with your favorite burger seasoning=.
- Stuff ½ cup of shredded pepper jack cheese in the center of one of the patties.
- Place a second patty on top then enclose the cheese into the middle of the two patties, making one large patty. Note: Make sure that all of the edges are fully pressed and mended together. If you skip this process, the cheese may ooze out during the cooking process.
- Place the stuffed burgers on the grill or smoker at 225°F for 30 minutes.
- While the burgers cook, Dice up an onion then cook it in a skillet for 20 minutes over medium heat. Remove once they begin to caramelize and turn golden brown in color.
- Assemble the burger sauce by combining all of the burger sauce ingredients in a bowl and mixing it thoroughly. Refrigerated until serving time.
- Increase the temperature to 325° F for about 7-8 minutes until the burger reaches an internal temperature of 155°F and the cheese starts to ooze out. Flip the burger every 2 minutes.
- Serve on a toasted brioche bun then top with fried onions and burger sauce on top and enjoy! Note: the cheese will be molten hot in the burger, so proceed with caution.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
