Good Morning America Recipes

Emeril's Bacon and Cheese-Stuffed Burgers with Green Peppercorn Mayo

A Delicious Barbecue Indulgence

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The famed chef grills up some of his summer favorites.
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Servings:6
Difficulty: Easy
Cook Time: min

Ingredients

  • 2?? pounds boneless beef chuck roast, coarsely ground by your butcher (or ground chuck, 85/15 blend)
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme leaves
  • 1?? teaspoons salt
  • 6 ounces cheddar cheese, cut into 6 chunks
  • 6 slices applewood smoked bacon, cooked crisp and crumbled
  • 6 Kaiser rolls
  • 6 tablespoons vegetable oil
  • ?? teaspoon coarse salt
  • Green Peppercorn Mayo, for serving, recipe follows
  • Lettuce leaves, for serving
  • Tomato slices, for serving
  • Red onion slices, for serving
  • For the mayo:
  • 1 egg yolk
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 teaspoons green peppercorns, drained
  • 1 cup vegetable oil
  • ?? teaspoon salt
  • Cooking Directions

    For the burgers:

    Add the beef to a mixing bowl. Add the Worcestershire, garlic, thyme, and salt. Using gloved hands, gently toss the mixture to combine. Divide the mixture into six portions (about 6 ounces each) and form into balls.

    Make a deep hole in the middle of a burger with your fingers. Press a chunk of the cheese inside the hole, and sprinkle some of the crumbled bacon over the cheese, then fold edges of burger over the cheese and bacon to completely enclose. With the palm of your hands, flatten the burger into a thick 4-inch wide disk, and then pinch all around the edges. Set the stuffed burger aside on a parchment-lined tray. Repeat with the remaining burgers, cover, and refrigerate until ready to cook.

    Heat a grill to high heat. Liberally brush the insides of the Kaiser rolls with the vegetable oil. Add the buns to the grill to toast, 1 to 2 minutes. Remove them from the grill and set aside.

    Sprinkle the coarse salt over the outside of the burgers and grill them for about 3 minutes without moving. Flip the burger onto the other side and cook for 2 to 3 minutes longer for medium rare, or until desired degree of doneness. Remove the burgers from the grill and serve with condiments as desired.

    Serve immediately.

    For the mayo:

    In the bowl of a food processor, combine the egg yolk, vinegar, mustard, and peppercorns and process for 30 seconds. While the machine is still running, add the oil through the feed tube to form an emulsion. Add the salt. Transfer the mayonnaise to a container, cover, and refrigerate, up to 3 days until ready to use.

    Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: dijon, peppercorns, chuck, worcestershire sauce, boneless chuck

    Course: Dinner

    More Info: Kids Friendly


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