This jalapeño and cheddar stuffed bacon cheeseburger is the kind of sandwich that turns an ordinary lunch into a celebration. I first created this version on a hot summer afternoon when friends dropped by unexpectedly and all I had in the fridge was a pound of beef, a block of cheddar, and a couple of jalapeños. The combination of spicy peppers and melty cheese tucked right inside the patty keeps every bite succulent and prevents the cheese from escaping while cooking. Paired with smoky, crunchy bacon and a soft gluten-free sesame bun, the result is smoky, spicy, and satisfyingly rich.

I love this preparation because it’s forgiving and fast: basic seasonings and a single egg help bind the meat, while simple shaping turns four thin patties into two generous stuffed burgers. On the grill the exterior caramelizes and develops a light char, while the interior stays tender and oozes cheese. I’ve served these at casual barbecues and cozy weeknight dinners — guests always ask for seconds, and the leftovers (if there are any) reheat well in a skillet.

Ingredients

• Ground beef (1/3 lb per burger): Choose 80/20 for a good balance of flavor and juiciness. Freshly ground beef from a trusted butcher or a refrigerated package labeled for burgers gives the best texture.
• Seasonings: 1/4 teaspoon each salt and pepper, plus 1/2 tablespoon Montreal steak spice to add robust, savory notes that stand up to the cheddar and bacon.
• Binding: 1 large egg and 1/4 cup gluten-free breadcrumbs help the patties hold their shape; substitute almond flour or pork panko for a low-carb option.
• Cheddar: 1 ounce of cheddar per burger, cut into small cubes so it melts quickly; sharp cheddar offers more tang while mild delivers a classic melt.
• Jalapeño: One jalapeño, stemmed, seeded if you prefer milder heat, and thinly chopped so it distributes evenly inside the patty.
• Toppings and finish: 2 slices Kraft Singles, 4 slices cooked bacon, tomato, onion, lettuce, a teaspoon of mayonnaise, and 2 gluten-free sesame seed hamburger buns (or your preferred low-carb buns).

Instructions

Step 1 — Mix and portion the meat:In a large bowl, combine the ground beef, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 tablespoon Montreal steak spice, 1 large beaten egg, and 1/4 cup gluten-free breadcrumbs. Use clean hands to gently knead until just combined; overworking compresses the meat. Divide the mixture into four even portions and press each into a thin, flat patty approximately 1/4 inch thick. Work quickly to keep the meat cool.Step 2 — Fill and seal:On two of the patties place the cubed cheddar and a tablespoon of chopped jalapeño in the center of each. Lightly moisten the edges with a fingertip, then place a second patty on top. Carefully press and pinch the edges to seal the cheese and jalapeño inside; roll the sealed seam slightly under the burger to create a tight edge that prevents leaks. The finished patties should be slightly thicker than the originals, about 3/4 inch.Step 3 — Cook on medium heat:Preheat a non-stick skillet or grill to medium. No additional oil is needed when using a non-stick pan; for a grill, brush the grates lightly with oil to prevent sticking. Cook the stuffed patties 5–6 minutes per side, flipping only once to preserve the seal. Look for a deep golden-brown crust and an internal temperature of 160°F for well-done ground beef. If using a skillet, cover briefly during the last minute of cooking to help the cheese melt through.Step 4 — Melt and assemble:During the final minute of cooking, top each burger with a Kraft Single and allow it to soften. Remove burgers to a plate and rest 2 minutes. Toast buns lightly on the grill or in a toaster. Assemble each bun with mayo on the top, two lettuce leaves or a lettuce bed if serving low-carb, tomato slice, onion ring, the burger, and two slices of crispy bacon. Serve immediately with your favorite side.

Storage Tips

Leftover burgers are best cooled to room temperature briefly, then stored in an airtight container in the refrigerator for up to three days. To freeze, cool completely, wrap each burger individually in plastic wrap and foil, then place in a freezer-safe bag for up to two months. Reheat from thawed by warming in a skillet over medium-low heat to avoid drying out; cover for a minute to help the cheese re-liquefy. Toast buns separately so they stay crisp and avoid becoming soggy while reheating.

Ingredient Substitutions

You can swap ground beef for ground chuck or a blend of beef and pork for a slightly different flavor and fat content; maintain similar fat ratios for juiciness. For breadcrumbs, use almond flour or pork panko if you need low-carb. If you prefer less heat, remove seeds from the jalapeño or substitute mild green chilies. For dairy-free options, use a vegan cheddar-style slice and omit bacon or use plant-based bacon. Each substitution will alter texture and flavor slightly — almond flour yields a denser patty, while pork panko adds porky depth.

Serving Suggestions

These burgers shine with crispy oven fries, a crunchy cabbage slaw, or a charred corn salad. For a lighter plate, serve the burger on a lettuce bed with a side of pickled cucumbers or a simple mixed green salad. Garnish with extra sliced jalapeños or a smear of chipotle mayo to add smoky depth. For picnics, halve the burgers and stack sliders-style for easy sharing.

Cultural Background

Stuffed meat patties have long been part of global cooking traditions; this American adaptation marries the classic cheeseburger with Tex-Mex flavors through jalapeño heat and smoky bacon. The idea of enclosing cheese within patties became popular as home cooks sought ways to keep cheese from running off grills — this technique results in a molten center and became a backyard favorite in the 20th century as grilling culture expanded across the United States.

Seasonal Adaptations

In summer, use fresh, locally grown jalapeños and serve with grilled peaches or corn. In cooler months, swap jalapeño for roasted poblano for a milder, smokier profile and top with caramelized onions. For holiday gatherings, add a pinch of smoked paprika to the beef for extra warmth and serve alongside roasted root vegetables to make the dish feel more seasonal and hearty.

Meal Prep Tips

Form the patties in advance and refrigerate on a tray for up to 24 hours; this helps the flavors meld and makes grilling faster. Freeze shaped patties on a tray until firm, then bag for longer storage. Cooked patties reheat nicely in a skillet; if serving during the week, prepare bacon and slice tomato in advance, then assemble and toast buns just before eating for the best texture.

These jalapeño and cheddar stuffed bacon burgers are an effortless way to elevate summer grilling or a quick weeknight meal. They strike a balance between bold flavors and simple technique — give them a try and tweak the heat level to suit your crowd. Enjoy the sizzle and the cheers when you serve them!