Jack Stuffed Burgers Recipe

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Jack Stuffed Burgers

Bekka Lambert


There's big flavor in these BIG burgers!

pinch tips: How to Tie a Roast




1 Hr 15 Min


15 Min



2 lb
ground beef or turkey
1 Tbsp
black pepper
1/4-inch thick slices pepperjack cheese
1 can(s)
diced green chiles


1/2 c
soy sauce (i use lachoy or sanj)
3/4 c
packed brown sugar
2 clove
garlic, minced
1/2 tsp
ginger powder
2 Tbsp
red wine vinegar
1/4 c
lime juice
1/4 c
sesame oil (or walnut, grapeseed, or olive)

Directions Step-By-Step

Work black pepper into meat till evenly distributed, then divide into 6 mounds. Divide each of those 6 into 2 patties.
If using prepackaged slices of cheese, fold each slice in half and use each doubled-up slice as one piece. Mentally divide the can of chiles into 6. Take two slices and make an "X." Sandwich 1/6th of the chiles between slices at the center of each X.
Take 2 patties and sandwich the cheese X between. Pinch down the edges to enclose the cheese within the meat. Yes, these burgers are going to be thick! Gently smash each burger to make sure it's all together.
Place burgers in a single layer in a dish or pan. Combine all ingredients for marinade; pour over top of burgers. Let marinate for at least 30 minutes in the fridge.
Carefully lift the burgers onto a medium heat grill. Baste with excess marinade. If using turkey, cook to 165 degrees. If using beef, you may cook to desired doneness, but I highly recommend med-well to well to ensure that the cheese inside gets nice and melty.
Important: let burgers cool 5-10 minutes! Cheese inside will be quite hot! Enjoy this juicy burger with your favorite burger toppings.

About this Recipe