Stuffed Philly Cheese Steak Burger Topped with Smokey Bacon and Corn Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 red bell pepper diced 1/4 inch
1 green bell pepper 1/4 inch
3 pounds ground chuck 80% lean
1 tsp each S and P
6 slices of Colby jack cheese
1 cup of whole kernel canned corn
1 cup shredded cabbage in bag
1/2 cup bottled thousand island with bacon dressing
6 onion burger buns



Turn on the grill and set on medium high heat. While grill is heating core the bell peppers and dice them to roughly 1/4 in size.

Take ground chuck and mix in the S and P. Divide meat into 6 – 8 oz. balls. Cut balls in half. Form each half into a 4 inch round 1/2 inch thick patty. Spoon a half dollar size of the bell peppers in the middle of one of the patties leaving 3/4th of an inch boarder clear of peppers. Tear a slice of cheese up and put on top of peppers inside of the border. Now take the second patty and put over top. Push down on the border to seal the peppers and cheese in side the burger. Once the burger is sealed you can pick it up and gently form it into a more uniform thickness. Place patties on the heated grill. Cook them for 10-12 minutes then turn and continue cooking another 10-12 minutes.

While the burgers are cooking. Mix together the corn, shredded cabbage and dressing. When burgers are close to being done. Toast buns lightly. More to warm them than mark them. To serve: Place burger on bottom half of bun and top with 2 Tbsp. of the Smokey bacon corn slaw and cover with the top half of the bun.