Get ready to sink your teeth into the juiciest stuffed burger. Not your average cheese-burger, this burger is stuffed with bacon, jalapeños and plenty of buttery Swiss cheese.

—Vianney Rodriguez, Food Editor

4 slices uncooked bacon, diced
1 medium jalapeño pepper, seeds removed, diced
2 pounds 80/20 ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Dash garlic and herb seasoning blend
2 teaspoons ground black pepper
4 slices Swiss cheese, diced
4 slices cheddar cheese
4 onion hamburger buns, toasted
Additional toppings and condiments, as desired

Cook’s Tip: We kept the toppings simple with a bit of lettuce for crunch, but Andrews says grilled onions, avocado slices, mushrooms and coleslaw can all be excellent additions.

1. In a skillet over medium-high heat, cook bacon and jalapeño until bacon is cooked but not crispy. Remove from heat and set aside.

2. In a large bowl, combine ground beef, onion, garlic, olive oil, Worcestershire sauce, herb seasoning and black pepper. Try not to overwork the meat.

3. Divide ground beef mixture into 8 equal portions and form into 8 patties, each a little larger than the bun. Top 4 patties with equal amounts of bacon and jalapeño mix and diced Swiss cheese. Top each of those with remaining 4 patties, pinching the edges to seal patty. With a small spoon, make an indentation on the top of each burger so that juices will puddle.

4. Cover and chill in fridge 30 minutes. Preheat grill to medium-high.

5. Grill burgers about 7–8 minutes on each side. Internal temperature should be at least 160 degrees. Top each patty with a slice of cheddar about 1 minute before removing from grill.

6. Allow burgers to rest 5 minutes before serving. Assemble the burgers with toppings of your choice.

Makes 4 burgers.