Barbecue Cheddar-Bacon Stuffed Burgers

1. For four burgers, divide the beef into eight 3-ounce portions. Shape into balls. Place each ball between two sheets of waxed paper. Using a flat-bottomed plate or pan, press meat into quarter-inch-thick patties at least 4 inches across. (If they seem freakishly thin, you've done it right.) Leave the patties between the paper, using new paper for each.

2. To fill a burger, peel the top sheet off a patty. Top the meat with one-fourth of the cheddar cheese and crumbled bacon, leaving a ½-inch border. Peel the top sheet from another patty, flip it over the filling, and peel off the second paper. Press meat edges to seal. Then, using the bottom paper, fold the edge upward to create a uniformly thick patty. (You can find a good video demonstration at L7BurgerBar.com.) Give the patty a final quick shaping in your hands to be sure everything is compact and well-sealed. Season the outside generously with salt and pepper.

3. In a 12-inch cast-iron skillet, melt a bit of butter over medium heat to toast the buns. Remove buns, raise heat to medium-high and heat 1 tablespoon each canola oil and butter until very hot. Cook burgers for 18 to 22 minutes or until done (160°), turning once. (Reduce heat if they are browning too quickly.) Serve topped with barbecue sauce and fried onions (you can also pan-fry your own sliced onions, if you prefer them to canned).

Spicy Guacamole Stuffed Burger

Instead of cheddar cheese and bacon, fill the burger with torn pepper Jack cheese and a few pickled sliced jalapeno peppers (drained). After forming the patties season the outsides with Cajun seasoning and a bit of salt and pepper. Serve burgers topped with guacamole.

Blue Buffalo Stuffed Burger

Instead of cheddar cheese and bacon, fill the burger with crumbled blue cheese. Serve topped with a simple buffalo-inspired slaw made by tossing together shredded cabbage and carrots (or coleslaw mix) with thinly sliced celery and a drizzle of red pepper sauce (such as Frank's Red Hot).