Cheese Stuffed Burger
This recipe outlines the creation of savory cheese-stuffed burgers. Ground beef is seasoned and formed around cubes of old cheddar, then cooked to perfection. The result is a juicy burger with a molten, cheesy center, offering a delightful twist on a classic American favorite, perfect for lunch or dinner.
Equipment
- 1 Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Grill or Cast Iron Skillet
- 1 Spatula
Ingredients
Main
- * 1.5 -2 lb ground beef 80 lean 20 fat
- * 1/2 -3/4 cup cubed old cheddar cheese, or more
- * salt and pepper
Instructions
- Cube the old cheddar cheese into approximately 1/2-inch pieces and place them in the refrigerator to chill while preparing the beef.
- Gently divide the ground beef into 8 equal portions. For each burger, you'll use two smaller patties.
- Take one portion of beef and gently form it into a thin patty, about 1/4-inch thick and slightly larger than your desired final burger size. Repeat for all portions.
- Place a small cluster of chilled cheese cubes (about 1-2 tablespoons) in the center of four of the formed patties, leaving a border around the edges.
- Place the remaining four plain beef patties on top of the cheese-laden patties. Carefully seal the edges all around, ensuring the cheese is completely enclosed. Gently press down and reshape each into a uniform patty, creating a slight divot in the center to prevent doming.
- Season both sides of the stuffed burger patties generously with salt and freshly cracked black pepper.
- Preheat your grill to medium-high heat or a cast-iron skillet over medium-high heat. Lightly oil the cooking surface if using a skillet.
- Place the stuffed burgers on the hot grill or skillet. Cook for 4-5 minutes per side for medium-rare, or longer to reach your desired doneness, ensuring a good sear. Avoid pressing down on the burgers.
- Once cooked, remove the burgers from the heat and let them rest on a cutting board or plate for 2-3 minutes. This allows the juices to redistribute, resulting in a juicier burger.
- Serve the cheese-stuffed burgers immediately, perhaps on toasted buns with your favorite toppings.
Notes
1. Meat Quality & Ratio: An 80/20 ground beef ratio is ideal for juiciness and flavor. Avoid overworking the meat, which can lead to tough burgers.2. Cheese Management: For best results and to prevent excessive oozing, chill the cubed cheddar cheese before stuffing. Ensure the cheese is fully encased within the patty to create a perfect molten core. Experiment with other cheeses like smoked gouda or pepper jack for different flavor profiles.3. Patty Formation: Form patties gently and ensure they are slightly larger than your bun, as they will shrink during cooking. Press a shallow divot into the center of the top patty to prevent it from puffing up into a dome shape.4. Seasoning: Season the exterior of the patties generously with salt and freshly cracked black pepper just before cooking.5. Cooking Technique: Avoid pressing down on the burgers while they cook, as this expels valuable juices. Cook on a medium-high heat to achieve a good sear, then reduce heat to finish to your desired doneness. Rest the cooked burgers for 2-3 minutes before serving to allow juices to redistribute.