Stuffed Cheese Burgers are absolutely delicious! They are much better than traditional burgers, because as the cheese melts it makes the meat really tender. Plus it's a neat suprise when you bite into what you think is going to be a plain burger and cheese oozes out.

Step 1: Gather Your Ingredients

For two cheese burgers:

1 pound ground sirloin
4 slices of cheese
Salt
Pepper

To make it a bacon cheeseburger, you will also need one slive of bacon

Step 2: Season the Meat

Sprinkle your beef with meat tenderizer, salt, and pepper to taste.

Step 3: Optional: Add the Bacon

If you're using bacon, chop it into 1/4" pieces and mix it into the meat

Step 4: Divide the Meat in Half

Divide the meat into two and set half aside for the second burger

Step 5: Form Two Patties

We're stuffing these burgers one at a time. Take half of the meat to work with and divide it into halves again. Form two patties

Step 6: Add the Cheese

Take a slice of cheese and fold it to make it into a small square.

Place it in the center of one of the patties.

Make sure that the square isn't too big and that it isn't too close to the edge, or the cheese with ooze prematurely

Step 7: Put the Second Patty on Top and Squish the Edges

Place the second patty on top of the first. Then, squish around the edges to blend the sides of the two patties into one.

Step 8: Set the Burger Aside and Repeat

Put the first burger aside and repeat the patty formation with the second.

Step 9: Move the Burgers to the Grill

Put your burgers on the grill. Close the lid and leave it alone for a few minutes.

Step 10: Flip the Burgers

After a few minutes, flip the burgers. Then close the lid and leave them alone again.

Step 11: Add Extra Cheese on Top (optional)

Cook the burgers until desired level of doneness.

If you like your burgers extra cheesy, place a thin slice of cheese on top. Otherwise, skip this step.

Step 12: Remove Burgers From the Grill

Take the burgers off of the grill and let them sit for a few minutes before putting them on a bun. This way, any juices that are going to seep out will go onto an extra plate instead of making your bun soggy