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Savory Giant Bacon-Stuffed Cheddar Burger Recipe with Easy Truffle Aioli

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A decadent, juicy burger stuffed with crispy bacon and sharp cheddar cheese, finished with a silky truffle aioli. Perfect for backyard barbecues or game-day feasts, this recipe delivers bold, comforting flavors with an indulgent twist.

Ingredients

Scale
  • 1½ pounds (680 grams) ground beef (80/20 blend)
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 6 ounces (170 grams) sharp cheddar cheese, shredded
  • 1 clove garlic, minced
  • ½ cup (120 ml) mayonnaise
  • 1 tablespoon truffle oil (white or black)
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 4 sturdy brioche buns
  • Lettuce and tomato (optional)
  • Butter, softened (for toasting buns)

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop roughly once cooled.
  2. In a small bowl, combine mayonnaise, truffle oil, lemon juice, and minced garlic. Whisk until smooth and season with salt and pepper. Chill in the fridge.
  3. Divide ground beef into 8 equal portions (about 3 ounces or 85 grams each). Flatten 4 portions into thin patties about ¼-inch thick.
  4. Sprinkle shredded cheddar cheese and chopped bacon evenly over the 4 patties.
  5. Place the remaining 4 beef portions on top of the cheese and bacon layers. Seal the edges by pinching the meat together to fully enclose the filling.
  6. Preheat a cast iron skillet or grill to medium-high heat. Lightly brush with oil or reserved bacon fat.
  7. Cook the sealed patties for 4-5 minutes per side for medium doneness, adjusting time for preferred doneness. Avoid pressing down on the patties.
  8. Spread softened butter on the insides of the brioche buns and toast them in a skillet or on the grill until golden brown, about 1-2 minutes.
  9. Assemble the burgers by spreading truffle aioli on both bun halves, placing the cooked patty on the bottom bun, adding lettuce and tomato if desired, then topping with the other bun half.
  10. Serve immediately for best flavor and juiciness.

Notes

Use an 80/20 beef blend for juicy patties. Seal edges tightly to prevent cheese leakage. Avoid pressing patties while cooking to retain juices. Truffle aioli tastes better after chilling for at least 30 minutes. For gluten-free, use gluten-free buns or lettuce wraps. Leftovers keep up to 2 days refrigerated; reheat gently in skillet or oven.

Nutrition

Keywords: bacon-stuffed burger, cheddar burger, truffle aioli, backyard barbecue, stuffed burger recipe, easy burger recipe, cheesy bacon burger

Find it online: https://lenatable.com/savory-giant-bacon-stuffed-cheddar-burger-recipe-with-easy-truffle-aioli/