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star burger

16 burgers

For the 4th of July party main course(s), I made beer-boiled and grilled brats, oven-roasted BBQ chicken thighs (recipe to follow), and chile-cheese stuffed burgers.

fireroasted chile cheese burger

Far and away, the burgers were the star. (Look for Sheila’s Old-Fashioned Potato Salad recipe tomorrow.)

Tram and Julie

Tram and Julie, filling their plates with burger and brat.

5 inch circle

This recipe makes enough burgers for a crowd. It can easily be halved or quartered. One thing you’ll need is a 5-inch template to form the burgers with. The center green area of this plate is exactly 5-inches, so I used it as my guide.

grill area

The Grill Pit – where the Magic Happens!


Chile & Pepper Jack Stuffed Burgers

6 Anaheim chiles
4 large jalapeño chiles
3 garlic cloves, peeled and minced
12-ounces shredded pepper Jack cheese
Salt and freshly ground black pepper
6 pounds ground beef, divided into 32 three-ounce portions
16 hamburger buns or Kaiser rolls, split and lightly toasted

Lettuce leaves, onion and tomato slices, sweet pickle relish, mustard, and ketchup, for serving

on the flame

Roast the Anaheim and jalapeño chiles on either the grill or stovetop until blacked on all sides.


To prevent the jalapeños from falling through the grates, use a stovetop-roasting grate, which can be found at kitchen stores such as Sur La Table or ordered online from HERE.

place in bag

Once blackened, place chiles in a plastic or paper bag or in a bowl, covered with plastic wrap to steam and cool.


Remove from bags and using your hands and paper towels, peel the chiles and discard the stems and seeds.

ready to peel

Do not run under water to remove the skins, that removed the roasting flavor you just put in.

ready to dice

Dice the chiles and place them in a bowl along with the minced garlic.

chile cheese stuffing

Fold in the cheese and season with salt and pepper.

shape patty

Form two of the 3-ounce portions of beef into 5-inch patties.

1:4 cup filling

Place 1/4 cup of the chile-cheese mixture in the center of one patty. Carefully top with the other patty.

seal edges

Press around the edges to seal.


Flatten from the center until the burger is flat and even.


Push in on the edges and fatten to configure until the round 5-inch shape is regained.

wax paper

Place on a baking sheet that is lined with waxed paper. Continue with the remaining 3-ounce portions of ground beef and the filling until 16 burgers are formed.

May be made up to 8 hours ahead. Cover and refrigerate. Patties may be layered between sheets of wax paper to save on refrigerator space.

Preheat grill. Lightly oil the grill grates. Grill the burgers over a hot fire, turning once, for about 10 to 12 minutes for medium to medium-well meat.


Place the burgers on the buns and top with lettuce leaves, onion, tomato, mustard, and ketchup.

chile cheese stuffed burger

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1 Marissa { 07.07.14 at 10:04 AM }


2 Tram Mai { 07.07.14 at 11:05 AM }

Those burgers were DELICIOUS!!!! I stacked mine with so many extra goodies I could barely fit it in my mouth!!! SO GOOD!!! Now I’m hungry for it again!

3 Sheila { 07.07.14 at 1:58 PM }

Everything was great, but the burgers were SOOO good. I’m with Tram, wish I had one right now!

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