The Ultimate Stuffed Loaded Burger | Juicy, Cheesy & Flavor Packed!

[Music] Okay, folks. Look, I know why you guys are here. I would too after looking at that thumbnail right now. Today, I'm going to show you guys just how easy it is to make a stuffed cheeseburger, right? But we going to make a bacon sauce that's just going to be so over the top, it'll make you slap your daddy. And with that being said, let's get it. Okay, so look, as you guys can see, it's a few ingredients right now. We making two things. We doing, you know, ground beef. We stuffing that. Everything else will go for like seasoning. And then we got bacon a seat. All right, so the first thing we're going to do, as you see, I put a little extra virgin olive oil on here. You know, I got my burner. Now, I look at this in two zones, you know what I mean? So, if I divide this this way, this part is my hot side and this over here is my warm side, right? So, I got these on super low. And sometime I take this one and just cut that off and leave this on low. Now, we going to start with our bacon. [Music] So, once we got our bacon going, what I'm going to do now is I'm going to come over here. We got our 8020. Right now, I'm going to go ahead and just start to, you know, form these. Now, the key thing is not to like overwork it, right? And you don't want them to be like so big, you know what I mean, that it take a long time for them to cook and you don't want them to be uneven. So, the way I do it is I got these gloves on there. Sometime I guess if it does try to stick, I can spray my, you know, put a little bit of uh I just say cooking oil in your hand or whatever, but I just like for it to be like this. And I want them to be a certain size, right? So, this is it right here. You guys can look. See? So, I'll just put that there. And then we going to make another one. [Music] Now, when we move over to the next stage, now that you guys look over here, you can see, you know, my bacon is done. Back over here on this side right here. What we want to do is we want to form our patties, right? So, I'm going to go ahead and take the very first one I made. Now, I already had it in the bowl. This is what I'm going to do. I'm going to go ahead and just start mashing this down, you know, with my hand. Right now, it's all kind of ways they make apparatuses that you can use, you know, for yourself to make uh, you know, stuffed burgers, right? But it's so simple to do them the way I'm going to show you, you know, and don't forget, you going to get a little shrinkage. If I put this over the top of my bun, you can see I like for mine to be a little bit bigger, right? So that way when it drawing, you know, all them juices start, you know, tightening up on everything and that meat gets a little smaller and it'll be the perfect size. Right? So we do it like this. And I'm going to leave that. Now I want to make a matching patty the same way. Right. So I can see this right here. Loving that. Now back to the ham. Let's just go ahead and mash it. Now, we not mashing it on the grill cuz if it get hot, you'll push all of the the juiciness and the flavor out of it. We got 8020 for a reason. And to be honest with you folks, if you guys can find like uh 7030, you know what I mean? Or 73 27, that's mostly the way everybody makes it. You know, when you buy it from a uh when you get a juicy burger, that's the way your your favorite fast food or restaurant has it. You know, got to have that flavor. Now, old school way, I would have probably put some, you know, seasoning on here. Like if I brought this over here, I am going to put that on here. Look, I'm using my burger rug. And don't forget on my website, smoking grillingab.com and that's wittab.com inside of the recipe card. There are options for you guys to season things on your own end so you can get as close to what I'm making as possible. Now, I put this over the top. Look like we got the same. What I try to do is get rid of this little Pac-Man mouth right here. I just want everything to stay, you know, together, right? So, I'mma take this and put that there. Then I kind of like just tuck it in like this. Now, I got two semiflat. They not smash burgers, but I got them just like that. Right now, we going to come over here and work with this cheese. Now, the way I do it is you guys going to like this. Super easy and simple. Let me just go ahead and cut this down. And I know some of y'all right now looking at my knife saying, "Oh, AB, when you do that, if you guys didn't know, I'll put his information." Look, it says Middleton made knives. Check it out. Look at the pearl handle. I don't get nothing from this. Even though I'm working with him to see, you know, what we can come up with, but this is like his signature. I'm trying to figure out how I can get smoking and grilling with AB on there. You guys check him out. All right. So, after I prepped and cut my cheese down, now you guys can I'll be honest with you. If you shredded cheese like I talk about on my channel, you probably got a bag of cheese shredded inside your refrigerator. You could have put a pile of that on here. But we going to do it like this. Right. So, I'm going to go ahead and take my Monteray cuz I like Monteray, right? I just put it like this. You see how it broke it? But I just wanted to show you guys like I just put it all kind of different ways. I don't want to make it too big cuz I don't want too big of a mound. Right? So, now I'm going to come over here and I'm going to add this one. I'm going to stretch this one out just a little bit more cuz don't forget we got that mound. Right. Then we put this on here like this. Then I kind of like pick both of these up. Right. And I kind of like get these edges to seal, right? You got a whole lot of fat. You know, the ground beef is kind of like sticky. Then I get it like this. I look at it like this. Now, check out what I do, right? Let me put these back here cuz we going to form these up, right? I take this and what I do is I pack it in to get me a nice shape. Right now, let's talk about the heat on the griddle. Whether you guys using a skillet or not, I like to cook these a little bit on the slow side. You know what I mean? I don't want them too hot. But you see that right there? That's him. That's a bunch of things I can do to this. You know what I mean? I look at it this way. I love it. Now, I'm going to go ahead and grab my burger rub. You see that right there? Let me go ahead and make some more. I just want to have that already. I'm going to make another patty. This time I'm going to use my cheddar cheese. Maybe we do a combination. Then we going to stick them on the flat top. All right. So, look. We got everything prepped as far as like the burgers, they stuff. We going to put these on here. We going to toast and then we going to make that bacon. Right. Right. I'm going to take another one. You guys got it. I don't know why I'm narrating it like that. I do like to get a little space. Right. And then I'm going to set set this one over here like that. Now, what I want to do is I want to go ahead and toast my bungee. Now, for those of you guys ain't never seen this before, let me turn this around so you can see it. This is mayo. Best foods. Look, you guys use your favorite mayo, but this right here gives you more of a buttery, you know, taste to it. And we just set these down just like that. Make sure you got maximum coverage. Grab yourself some more. Put these down. We let those work. Now, I want you guys to come pay attention to this right here. Look at them patties. Let me go ahead and get my burger sauce. I'm going to do is I'm going to add a little bit of this right here on top. Let it start working its way in, you know, this way. All right, folks. Let's go ahead and look at these. You see that right there? Look at this one over here. This what you want. You can get them as dark as you want to. Look at how Oh, you see that right there? I'm telling you guys, I gave you guys the game, right? So, we just turn these over. Look at that. That's mayo, folks. So, look at how it's climbing up. Starting to cook to the top patty. Right. We sealed everything on the side. Now, I'm going to go under here like this. Now, I'mma flip it. Look at that crust. Yes sir. Flip. Get underneath the bottom and we flip. But now we going to make that bacon a sauce. Right now by just listen to the name bacon a right. So that mean we going to have to get in here with a little bit of bacon. Now you remember that bacon we made in the front in the very beginning. I know some of y'all was like, "Okay, he just going to put bacon on there." No, it's going to be for this right here. [Music] All right. So then I want to add, you know, just maybe couple small pinches of salt. You know what I mean? I put pepper in everything. So we got this going. We can't say bacon age without us going ahead and having some bacon at. Right now I'm going to come back over here and take a look at my my patties. I put a dome lid on the top just so that it cook a little better. All right. So now once they ready, I put these over here like this. You can see they oozing a little bit. But that's okay. Now for my bacon sauce. Right. Look at that. Nice thick. I got this thing. If it ain't getting all over when you bite it and it's not oozing out, something wrong. But I'm going to go ahead and put this tomato on here. Just like you see, we put that in there. Right now, look at that right there. And I want you all look at that. I'm going to go ahead and be quiet and just assemble this burger so y'all can just kick back, look at the music, listen to the music. [Music] So, I'm going to go ahead and just cut this just like you see. I'm going to come on down like this. Let's get this down here. When we open this up here on this side, you guys can just see. You see how that cheese in there? If id have done it when it was hot, of course it would have been oozing and tearing out and all of that. But you guys can see it's cooked all the way through. I'm not going to over talk this. I promise you I'm not. I'm just going to get in here and try to get me some of this. Cheers, y'all. Now, I want you guys to let me know down in the comment section below. I promise I'm going to be quick. Let me know what you would do to level us up. What did I What didn't I think of right here in this video? But other than that, listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. You know what I'm about to do. I'm going to pour some Kool-Aid. I'm going to sit down and I'm f to eat, y'all. I'm out. Peace. [Music]