Stuffed Burgers
1 lb. hamburger
thin slices hot pepper cheese
1/4 c. dill pickle relish
mesquite seasoning, seasoned salt, or the shake-on flavor of your choice
Mix pickle relish and hamburger thoroughly. Divide into six equal pieces. On a piece of plastic wrap, press one of the six portions of hamburger into a thin patty. Sprinkle with mesquite or other seasoning. Place cheese slices on patty. Make another patty the same way, omitting cheese. Season. Peel off of plastic wrap and seal edges. Make two more stuffed burgers the same way. Grill patties till no longer pink, sprinkling with seasoning as they cook, and serve on large buns with tomato, lettuce, catsup, onion slices, and other accessories to your taste.
I like to make these two at a time in those square Tupperware sandwich boxes. Start with plastic wrap in the bottom of the dish, press in the first patty, add cheese and seasonings and top patty, sealing edges around cheese. Fold in plastic wrap. Add another piece of plastic wrap and make second patty the same way. Put lid on dish and freeze if desired. Thaw before grilling. Using the plastic wrap makes it easy to get the patties out in one piece.
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I like the idea of the square tupperware (or whatever you use) containers.... I wonder if PAM or some other non-stick spray would allow you to remove the burgers? Or, just whack the container upside down on the counter to pop the burger out WHILE IT'S FROZEN?
You could probably pop them out frozen. I use the round Tupperware burger maker thingies and they break sometimes when frozen though. The sandwich box things make a good container because they make a perfect sized burger for the bigger buns, once the meat shrinks on the grill.
I like the plastic wrap approach because then I don't have to get my hands greasy handling the raw burgers, and because the burgers are easy to lift out then. Not saying anyone else can't do as they please though!
take two thin patties, lay one out and cover with cooked, sliced jalapeño peppers and smother with cheddar cheese, cover with the other patty and pinch the edges together and chill, than grill.
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Mix a pound of ground round with a small can of devilled ham and some freshly ground black pepper. Mold four fat burgers around 1"x 1/2" squares of bleu cheese and place in a small deep crock or bowl. Pour dry red wine over and marinate in the fridge for about 3 hours. Drain and pat dry on papel towels and fry quickly in butter til you start to see the cheese melting out. Put them on a serving plate, pour in some marinade and let it boil up for a minute; pour over the burgers and serve.
To make this more kid-friendly (most kids hate bleu cheese), use squares of mild Cheddar and dispense with the marinade. We called these "Inside-Out Cheeseburgers".
I see no reason why these could not be frozen before the marinating; would make a great fast meal for camping and just a little special!
to your taste. 
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