Method

1. Fold each slice of cheese in half, then in half again to form 8 squares, set aside.
2. Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper.
3. Mix with your hands until just evenly combined or add to a stand mixer using the paddle attachment.
4. Divide the meat into 16 equal portions and place on a work surface.
5. Using your fingertips or a burger press, make 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns.
6. On half of the beef patties place the cheese stacks in the centre of each patty.
7. Top the cheese patties with the reserved beef patties and pinch to form a tight seal with hands round the beef patty to ensure it is sealed and slightly flatten to form one thick beef patty.
8. Repeat with the 7 others and refrigerate while the grill heats up.
9. Heat up the barbecue to medium high heat (375˚F); oil the grill with oiled paper towel.
10. Place burgers on the grill and close the lid.
11. Grill 4 minutes per side and flip and repeat.
12. Remove burgers from the grill when fully cooked to 160˚F.
13. Place on a platter tented with foil and allow to cool 5 minutes before serving.
14. Serve with toasted buns and assorted toppings.