In a bowl, combine shredded pepper jack, softened cream cheese, and chopped green onions. Mix until smooth and evenly combined. Refrigerate while you shape the patties so the filling firms up slightly (5–10 minutes).

Divide and shape beef

Divide the ground beef into eight equal portions (about 3 oz each) for four stuffed burgers. Gently form each portion into a thin patty roughly 4 inches across, keeping the center slightly thinner than the edges.

Assemble stuffed patties

Place about 2–3 tablespoons of the pepper jack/cream cheese mixture in the center of four patties. Lightly wet the edges of each patty with water, then place a second patty on top. Press the edges together firmly, folding and sealing the beef so the filling is completely enclosed. Shape into even ¾-inch-thick patties, being careful to avoid gaps.

Season patties

Lightly season both sides of each stuffed patty with the 1 tsp salt, 1 tsp black pepper, 1 tbs Worcestershire, and ½ tsp garlic powder (divide evenly among patties). Do this just before cooking so the seasoning stays on the surface.

Cook patties

Preheat a cast-iron skillet or grill over medium-high heat. If using a skillet, add a teaspoon of neutral oil and heat until shimmering. Cook the stuffed patties 4–5 minutes per side, flipping once, until a crust forms and internal temperature reaches 160°F (71°C) and cheese is melted inside. Avoid pressing down on the patties so you don't force out the filling. If patties brown too quickly, reduce heat slightly and cover for 1–2 minutes to help cheese melt without overcooking beef.

Buns & Toppings

Prepare buns

Split the buns and lightly butter the cut sides. Toast buttered buns on the skillet or grill, cut-side down, for 1–2 minutes until golden and crisp. Remove and keep warm.

Make quick mayo mustard

In a small bowl, mix the mayonnaise and Dijon mustard. Adjust to taste. Spread about 1–2 tablespoons of this sauce on each bottom bun.

Assemble burgers

Place a handful of arugula or lettuce on each dressed bottom bun, add a slice of tomato and a few rings of red onion. Top with the hot pepper jack stuffed patty, then add a little extra sauce on the top bun if desired. Cap and press gently to set.

Truffle Wedges (Side)

Preheat and toss

Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, garlic powder, paprika, salt, and black pepper on a rimmed baking sheet in a single layer.

Roast

Roast for 25–30 minutes, flipping once halfway through, until wedges are golden and crisp at the edges and tender through the center.

Finish with truffle

Remove wedges from oven, drizzle with truffle oil while hot, and toss to coat. Sprinkle with grated Parmesan and chopped parsley if using. Serve immediately alongside the burgers.