Juicy Lucy Stuffed Cheeseburger

Method

1. Divide the 2 lbs of ground beef into 8 equal portions, about 4 ounces each, and pat each into a thin, wide patty roughly 5 inches across.
2. Fold each square of American cheese into quarters and place one folded cheese square in the center of 4 of the patties, leaving a 1/2 inch clean border of meat around the edge.
3. Place a second patty on top of each cheese-topped patty and pinch and press the edges firmly together all the way around to fully seal the cheese inside, then gently reshape into a smooth disc about 1 inch thick.
4. Press a small thumbprint dent into the center of the top of each sealed patty to help it cook evenly and prevent bulging.
5. Season the outside of each stuffed patty with salt, pepper, and garlic powder.
6. Preheat a grill or heavy skillet to medium heat, about 375F, since stuffed patties need lower, slower heat than smash burgers to melt the center without burning the outside.
7. Cook the patties for 6 to 7 minutes on the first side without moving them, so the seal has time to firm up before flipping.
8. Carefully flip each patty once with a wide spatula, being gentle so the seam does not burst, and cook for another 6 to 7 minutes.
9. Check the internal temperature with a meat thermometer inserted into the meat portion, not the cheese pocket, and confirm it reads 160F before removing from heat; let rest for 5 minutes, since the molten cheese center stays extremely hot.
10. Toast the buttered buns cut-side down for 1 minute, then spread mustard on the bottom half, add pickles and red onion, place the rested patty on top, and close the bun.
11. Warn diners that the center is very hot and to let the first bite cool for a moment before eating.