1 cup Diced onions
2 1/2 pounds Ground beef, 80-20, such as Chuck
6 slices American cheese, diced
4 slices Bacon, cooked and chopped
6 Hamburger buns, split and lightly toasted
Dill pickle slices
Kosher salt, to taste
Freshly ground black pepper, to taste
Place a small sauté pan over medium heat and add 1 tablespoon vegetable oil. When hot, add the onions and season with salt and pepper. Reduce the heat to medium-low and cook the onions until caramelized, about 15 minutes. Remove from the heat and cool.
Divide the meat into 12 loose balls, then form into 1/4-inch thick patties. Place the onions, cheese, and bacon into a medium bowl and mix together. Center 2 to 3 tablespoons of the filling mixture onto the center of the patty, leaving a 1/2-inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the filling mixture inside. Repeat with the remaining filling and meat to make 6 cheese-stuffed patties. Season the outside of the patties with salt and pepper.
Brush a large cast iron skillet or griddle with the remaining tablespoon vegetable oil and heat to medium-high. Add the patties to the skillet and cook 6 to 7 minutes. Flip and then poke the middle of each patty with a toothpick to release steam; cook 6 to 7 more minutes for medium. Let the patty sit for about 3 minutes before plating so that the burger has time to rest.
To build your burger, place the burger onto the toasted bun with dill pickle slices and top with your favorite toppings.
Want to take a plain hamburger to the next level? Try stuffing it with bacon, cheese and onions. Here's how to make the juiciest burger ever.
Prep Time: 15 minutes
Cook Time: 30 minutes