Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium). Prepare a hot charcoal or gas grill fire. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours. Top the cheese with the remaining patties and gently but firmly seal the edges to completely encase the cheese. Divide the blue cheese into 4 equal portions, shape into disks, and set a disk in each of the 4 indentations. Grill burgers, covered, over medium heat or broil 4 in. (And keep the sauces to a minimum you want the burger patties to be firm for cooking.) Go ahead and make-ahead. bacon, solid cheeses, peppers, etc.) in the stuffing, and mix liquid-ish ingredients like sauces into the hamburger meat before shaping the patties. Some call them 'Steak Burgers', 'Stuffed Burgers', 'Jucy Lucy's' or. In general, only use solid ingredients (i.e. Make a slight indentation in the center of 4 of the patties to hold the cheese. Spoon cheese mixture onto the center of 4 patties top with remaining patties, pressing edges firmly to seal. The Ultimate Stuffed Burger is a steakhouse style burger that is taken up another notch by stuffing it with cheese and mushrooms. Wet your hands and shape the meat into 8 equal 1/2-inch-thick patties. To make a stuffed burger, you need ground meat that isnt too lean (80 percent lean is ideal) and whatever stuffing ingredients you would like, from bacon and cheese to pizza toppings to cheese and jalapeno. pepper and gently mix with your hands avoid overworking. Gently break the meat into large pieces in a large bowl.
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