These decadent cheese-stuffed burgers are oozing with melted cheddar cheese in every mouthwatering bite.
My easy cheese-stuffed burger recipe is fashioned after the famous Juicy Lucy burger that features gooey cheese sandwiched between two hamburger patties, then cooked to melted perfection. But with a few delicious upgrades, of course.
Ingredients and Substitutions
- Fresh ground beef - 80/20 ground beef makes the best burgers. Ground chuck is perfect.
- Mild cheddar cheese slices - American cheese can be substituted, or any other easy melting cheese.
- Butter - Olive oil or canola oil also can be used.
- Medium sweet onion - You can substitute yellow or red onions, depending on your flavor preference.
- Pretzel Buns - Brioche buns or any other hamburger bun can be used.
- Dill pickle slices
- Kosher salt
- Fresh ground black pepper
- Burger sauce - This is a mixture of mayonnaise, A.1. steak sauce, Dijon mustard, and Worcestershire.
You can substitute any of your favorite toppings or condiments to serve with this juicy burger. Crispy bacon is always a good addition.
How to make it
Begin making this homemade cheese stuffed burger recipe by preparing your burger sauce. In a small bowl, add the mayonnaise, steak sauce, Worcestershire, Dijon, and black pepper. Then whisk to combine and set aside.
To make your cheese stuffed burger patties, divide the fresh ground beef into ¼ pound portions, then press them into thin patties (similar to a fast food burger), slightly wider than your buns. Place two slices of cheese on top of one beef patty, leaving at least a half inch of space around the edges.
Top with a second burger patty, and press the edges firmly together until you no longer can see the line where the two patties connect to avoid a cheese leak. Season with salt and black pepper. Repeat with any remaining patties.
Melt butter in a large skillet and saute the sliced onions over medium heat until golden brown. Then remove the caramelized onions and set aside.
Place patties in the skillet and cover with a lid. Let the burgers cook for approximately 8 minutes, flipping when the bottom of the patty develops a nice sear.
Due to their size, it may be necessary to flip the patties multiple times to prevent the exterior from burning. Continue cooking until the meat is fully cooked through.
While the burgers cook, butter the cut side of the hamburger buns and toast in a separate skillet until golden brown.
To assemble the burger, place the cheese filled patty on the bottom bun, topped with pickles, onions, burger sauce, and the top bun. Let the burger rest for a few minutes, then serve with French fries.
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- Large skillet
- Parchment paper
- 1 pound ground beef (80/20 beef recommended)
- 4 slices mild cheddar cheese (divided)
- 2 tablespoons butter (divided)
- ½ medium sweet onion (sliced)
- 2 Pretzel Buns (or any hamburger buns)
- pickle slices
- kosher salt to taste
- fresh ground black pepper to taste
- Prepare the burger sauce by mixing the mayo, steak sauce, Worcestershire sauce, Dijon mustard, and black pepper in a small bowl, then set aside.
- Divide the ground beef into four separate balls, ¼ pound each. Firmly flatten the ground beef into thin patties with a burger press or by using a flat plate lined with parchment paper to prevent the meat from sticking. The patty should be wider than the buns to accommodate shrinking as they cook.
- Place two slices of cheese on top of one patty, leaving ½" of space around the edge. Place a second patty on top of the cheese and pinch the edges shut to seal the patties together. Season each side with salt and black pepper. Repeat this process with the remaining two patties.*
- Melt one tablespoon of butter in a large skillet set over medium heat and add the sliced onions. Saute the onions until tender, then set aside.
- Place the cheese-stuffed burger patties in the skillet and cover with a lid. Cook until the patties are well seared on the bottom, then flip and continue until they are fully cooked, approximately 8 minutes, or when the internal temperature reaches 155 degrees. Due to their size, it may be necessary to flip multiple times to prevent burning or reduce the heat to medium-low.
- While the burgers cook, butter the interior of the hamburger buns and toast in a separate skillet until golden brown.
- Assemble the burgers by placing the cheese-stuffed patty on the toasted bottom bun, and top with sliced pickles, sauteed onions, burger sauce, and the top bun.
- Let the burger rest briefly, then serve.