Cheese Stuffed Burgers

We are a house filled with burger lovers! A few of our other favorites are Easy Homemade Hamburgers, Ultimate BBQ Bacon Cheeseburgers, the Juicy Lucy, and Bacon Cheddar Stuffed Burgers.

Stuffed Burgers Recipe:

Hamburgers with cheese are a classic especially when it comes to summer picnics, barbecues, and grilling.

Nothing beats a slice or two a gooey cheese melting over a well seasoned hamburger patty topped with all your favorite fixin’s.

Except maybe cheese stuffed burgers. Stuffed hamburger recipes have been popular for years. Take for example the Juicy Lucy.

Two thin beef patties crimped together with melted American cheese pouring out of center.

Maybe something with bacon and cheese is more your speed. Or, toss in some jalapeños for a kick of heat. The stuffed burger ideas are endless.

How to Make Cheese Stuffed Burgers:

Scroll to the recipe card below for full instructions and ingredient amounts!

1. Mix the ground beef and burger seasoning. Then, divide the meat into 4 equally sized balls.
2. Take one of the balls, and divide it in half.
3. Flatten out one of the halves into a thin patty. Then, place several cubes of cheese in the center of the patty.

4. Place the second flattened patty on top, and tightly crimp the edges shut.
5. Repeat with the remaining meat and cheese.
6. Place the patties in a skillet heated over low-medium heat, and cook for 6 to 8 minutes on each side.
7. Transfer the cheese stuffed hamburgers to toasted buns, and add your favorite toppings. Enjoy!

Cheese Stuffed Burgers Variations and Tips:

• For a juicer burger, use a meat with a higher fat content. Ground beef with a lower fat content will yield a drier burger.
• Melt some butter in a pan, and toast the buns before layering on the ingredients. The toasted buns provides a barrier and helps keep them from getting soggy.
• Swap out the pepper jack for your favorite cheese. Cheddar is a great option. Monterey jack cheese or American cheese are other options and both melt nicely.
• I can’t state this enough, crimp the edges of the patties and crimp them well. Them crimp them again; otherwise, the cheese will ooze out while the burgers cook, and you’ll have a pool of hot cheese in the skillet.
• Season the ground beef before forming it into patties. This will make a huge difference in the taste. If you can’t find Worcestershire Pub Burger Seasoning, use your favorite seasoning mix. Garlic powder, onion powder, seasoning salt, and pepper are great backups.
• If you’re worried about the hamburger patties cooking all the way through, add a lid to the pan and allow the steam to cook the burgers.
• We used cubed cheese for the patties but shredded is another great option.

Storage Recommendations:

Room Temperature: We do not recommend storing the cheese stuffed burgers (cooked or uncooked) at room temperature.

Refrigeration: The uncooked, stuffed hamburger patties can be stored in an airtight container in the refrigerator for up to 1 day. Place a piece of parchment or waxed paper in between each patty. The cooked patties can be stored in the refrigerator in an airtight container for up to 3 days.

Freezer: Freeze uncooked, stuffed patties for up to 3 months. Make the patties, and place them on a parchment or waxed paper lined baking sheet. Place the baking sheet in the freezer for 30 minutes to 1 hour.

Remove the patties from the baking sheet, and assemble them in a stack with sheets of parchment paper between each patty. Wrap the entire stack with parchment or freezer paper, then place it in a large, Ziploc bag.

Other ground beef recipes you may enjoy:

• Cheesy Hamburger Rice Casserole
• Taco Dip with Meat
• Texas Toast Sloppy Joes
• French Onion Beef Casserole
• Mexican Spaghetti
• Tater Tot Nachos

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