Comment: not much wrong about this... gonna give it a try, but don't see why it's necessary to grind your own meat (though i'm sure it couldn't hurt)...
Stuffed Tenderloin Cheeseburgers
photos by Robb Walsh - Homemade Cheeseburgers Ready to Grill
Instead he offered his own recipe for cheeseburgers in which one cup of cheddar, gruyere, or blue cheese was mixed with two pounds of ground meat along with Worchestershire, Tabasco, minced garlic and salt. The result was far superior to a conventional cheeseburger, in Beard's view. I started out with Beard's cheeseburger recipe, but to gild the lily, I ground my own meat.
I had three pounds of fatty USDA Prime tenderloin trimmings in my freezer left over from making churrasco. I ground the beef up with six ounces of thick bacon just to make sure I had enough fat. Then I mixed in a cup and a half of shredded cheddar and a Tex-Mex grill seasoning blend plus minced garlic and minced serranos. I formed the meat into half pound burgers. Then I halfway butterflied each patty and inserted a tablespoon of grated cheddar in the center and sealed it back up again.
The result was spectacular, if I do say so myself.