These burgers, while easy to make, promise to astound. Host a night on the back patio with the bright Holland sunshine, a grill and some giant yard jenga. Play your part in helping Holland in the Georgetown University Energy Prize Competition by turning off your air and lights while you relax outdoors.


Makes 5 Burgers

  • 2lbs lean beef

  • 1 8oz pack of cream cheese

  • 1 egg

  • 2 jalapeños

  • 1 package of bacon

  • 1 package of shredded cheddar cheese

  • 1 jar raspberry chipotle glaze (found downtown at The Seasoned Home)

  • Chives

  • Fresh spinach

  • Garlic salt

  • Kosher salt

  • Pepper


Step 1. Generously season meat with garlic salt. Add 1 tbs. of kosher salt, 1 tbs. of pepper, and 1/4 cup of chopped chives. Crack egg over the meat. Mix. While preparing meat, cook 6 strips of bacon.
Tip: Cooking your bacon on the grill with aluminum foil can save energy.


Step 2. Dice jalapeños. Crumble bacon. Cube cream cheese. Add all three together with at least 2 cups of cheddar cheese.

BPW-StuffedBurger-7 BPW-StuffedBurger-12

Step 3. Use 2/3 of the meat to form 5 patties with a gentle indentation in the middle. Then scoop the cream cheese filling into each of the five patties. Cover the filling with remain 1/3 of meat; then press each patty firmly into a ball. Right before grilling burgers, press each patty gently to flatten out and cook evenly.


Step 4. Grill burgers. When turning burgers, brush each side with raspberry chipotle glaze.
Tip: For an added crisp, brush your hamburger buns with butter and set on the grill for the last minutes of grilling.


Step 5. Dress burgers with fresh spinach (and mayo if you desire). Serve with fresh watermelon and chips.

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