Stuffed Burgers

1. Divide the ground sirloin into 8 equal portions (about 4 ounces each), and shape into balls. On a baking sheet lined with parchment paper, flatten each ball into a thin patty.
2. In a bowl, stir together the cream cheese, cheddar cheese, mushrooms and jalapeños until well-combined. Divide the filling into 4 equal portions. Place one portion of filling onto the center of 4 patties. Gently press them flat, leaving about a 1/2-inch border around the edges. Avoid overfilling.
3. Top each with a remaining patty. Press the edges together firmly to fully seal, ensuring that no filling is exposed. Transfer the stuffed patties to the freezer for 30 minutes to help them firm up and hold their shape while cooking.
4. Meanwhile, cook the bacon in a skillet until crisp if not already prepared. Transfer the bacon to a plate lined with paper towels to drain. Reserve a small amount of bacon grease in the skillet. Add the sliced onions. Cook over low heat for 8 to 10 minutes (stirring occasionally) until soft and caramelized.
5. Preheat a grill to high heat. Grill the burgers for 7 to 8 minutes per side (flipping carefully) until the internal temperature reaches 160° F.
6. Top each burger with bacon and caramelized onions. Serve on hamburger buns with lettuce, tomato slices and desired condiments.

Per Serving (1 stuffed patty): Calories: 580, Fat: 33 g (15 g Saturated Fat), Cholesterol: 200 mg, Sodium: 600 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 60 g.