Ingredients & Their Role

• 1 pound ground beef – The base of the burger; choose 80/20 for ideal juiciness and flavor.
• 1 teaspoon garlic powder – Adds depth and a subtle punch of savory aroma.
• 1 teaspoon onion powder – Enhances the overall flavor and mimics the sweetness of grilled onions.
• Salt and pepper to taste – Essential for seasoning the beef and intensifying the savory profile.
• 1 tablespoon Worcestershire sauce – Adds umami and richness, rounding out the flavor beautifully.
• 4 slices cheddar cheese – Melts perfectly inside the burger for creamy, gooey goodness.
• 1/2 cup sautéed mushrooms – Earthy and meaty; balances the richness of the beef and bacon.
• 1/4 cup chopped onions – Adds sweetness and crunch to the stuffing blend.
• Bacon strips (as needed) – Wraps the burgers with smoky, crispy flavor and helps lock in moisture.

Step-by-Step Instructions

1. Preheat the Grill

Preheat your grill to medium-high heat (about 375–400°F). Clean and oil the grates to prevent sticking.

2. Prepare the Burger Mixture

In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Mix gently to incorporate the seasoning evenly. Avoid overmixing to keep the burgers tender.

3. Form the Burger Patties

Divide the mixture into 8 equal portions. Flatten each portion into a thin patty. These will form the top and bottom layers of the stuffed burgers.

4. Add the Stuffing

On 4 of the patties, place:

• 1 slice of cheddar cheese
• A spoonful of sautéed mushrooms
• A sprinkle of chopped onions

5. Seal the Burgers

Top each stuffed patty with one of the remaining plain patties. Press the edges firmly together to seal the filling inside. Make sure there are no gaps to prevent leakage while grilling.

6. Wrap with Bacon

Wrap each burger with 2 to 3 strips of bacon, overlapping slightly and tucking the ends underneath. Use toothpicks if necessary to hold the bacon in place during cooking.

7. Grill the Burgers

Place the burgers on the hot grill and cook for 6–7 minutes per side, or until the internal temperature reaches 160°F (71°C) and the bacon is crisp. Flip gently using a spatula and tongs.

8. Rest and Serve

Remove the burgers from the grill and let them rest for 3–5 minutes to allow the juices to redistribute. Then, dig in and enjoy!

Why You’ll Love This Recipe

• Low carb & keto-friendly – Packed with protein and fat, but virtually no carbs.
• Big, bold flavor – Cheese, bacon, beef, and umami-packed mushrooms—what’s not to love?
• No bun, no problem – These burgers are filling and satisfying on their own.
• Perfect for grilling season – Impress at barbecues or weeknight dinners alike.

Pro Tips for Perfect Stuffed Burgers

• Use cold cheese to keep it from melting too quickly and leaking out during grilling.
• Press and seal the edges tightly to avoid filling loss.
• Cook over indirect heat first if you’re worried about flare-ups from the bacon fat, then sear at the end.
• Let them rest after grilling for better texture and flavor retention.

Serving Suggestions

• With lettuce wraps: Skip the bun and use crisp lettuce leaves for a refreshing crunch.
• Side of cauliflower mash or grilled zucchini: Keep it keto with veggie-based sides.
• Top with avocado or jalapeños: For extra creaminess or heat, depending on your preference.
• Pair with keto-friendly dipping sauces: Like garlic aioli or sugar-free BBQ sauce.