This burger came from MASTERING THE GRILL
. The burgers in this book share a common trait. They all attempt to wrap the burger meat around a filing-in this case chili. The theory being the new leaner burgers lack moistness and flavor. One way to get it back is to add something to the insides. You make two patties half the thickness you want and add a stuffing, then you top this mixture with another patty and seal the edges. This burgers uses chili for flavor and grated cheddar cheese as a binder. The theory is that the melting cheese will tie everything together. The trick part is to seal the edge of the burgers. This is where I had bit of trouble.
I had a little trouble with the edge seal breaking and the innards oozed out triggering flare-ups. I spent quite a bit of time shuffling the meat around trying to avoid the flare-ups. The second time I used a bit less filling and made a better seal. I got through almost the entire coking time with the edge seals pretty much intact.