Name: Cheese Stuffed Burgers the Family Will Love
Prep time: 25 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 lbs. ground beef; 6 oz Pepper jack Cheese; 6 Hamburger buns; 2 Roma Tomato; 6 Green Leaf Lettuce

Cheese Stuffed Burgers

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These Cheese Stuffed Burgers take only a tiny bit more time and planning than just plain burgers to make. My boys especially ask for their burgers to be cheese stuffed. They are fun, not as messy as your regular cheeseburger, and can be customized.

We love to experiment with different cheeses! Plain ol’ American cheese is the traditional for a cheeseburger, but it’s so boring! I personally do not like cheeseburgers because of this cheese. Some Swiss with mushrooms, now you’re talking.

These burgers are made with a generous portion of 1/3 pound of beef and the cheese of your liking. My boys like pepper-jack cheese, the spicier the better. My girl and I though, we like the blue cheese crumbles in ours. I have used Cheddar, Swiss, and Colby-Jack Cheese too, as long as it will melt it will work.

Needed Ingredients

Absolutely use a third of a pound for each patty to be able to hold an ample amount of cheese inside. I have found that a quarter of a pound just does not seal up to hold in the cheese when it melts. Also, quarter pound patties don’t hold enough cheese.

For the cheese you can pick sliced, shredded or a block that you will cut yourself. It really doesn’t matter, as long as you can get the cheese into the patty. Slices work well because they lay flat and tuck in nicely when you go to seal the patties closed.

You can’t make a good burger without good buns, fresh tomatoes, lettuce, and onions. Grab the larger buns as these patties are big. Go low-carb if you like and make a lettuce wrap using the large leaves of green leaf lettuce. Add on your favorite condiments to your liking as well.

Stuffing and Cooking The Patties

Once you have your good quality ground beef and your cheese ready, it’s time to get to stuffing. I section out the meat into roughly 1/3 pound sections first. Then I will pinch off a small portion of meat and make two patties out of it. Take the larger patty and push in the center to make a well that will hold the cheese.

Fill each patty with cheese then place that small patty you made over the cheese and reform the patty to seal the edges. Make sure you seal it good, or the cheese will melt out while they cook. Be sure not to smash them too hard and expose that cheese you stuffed in there for the same reason. You want to have a nice thick layer of meat surrounding the cheese to keep it inside.

Time to hit the grill! Go ahead and put these directly on the grill over medium heat. If you go too hot, the meat will cook too fast and the cheese wont melt. Medium heat allows the meat to heat the cheese, so it melts nicely. You will know these are done when there are no more red juices leaking out of the patties and/or some cheese trying to escape.

Serving Suggestions

We like our burgers just like everyone else. Loaded with fresh veggies and with a side of fries! Us girls do like to opt for those already mentioned lettuce wraps too. Fix these up as you would your standard burger.

Try them with a nice fresh pasta or potato salad. Onion rings instead of fries is a nice touch too. Make these for the next family dinner and they are sure to be a hit with whatever you serve them with.

Tomorrows Breakfast and Advance Preparation

Since they really aren’t that hard to make, I have been known to make a couple extra to cover lunch or breakfast the next day. They will save in an airtight container in the fridge for about three days. They won’t actually stay that long in my experience, but they will keep that long.

Unlike other standard burger patties, freezing them isn’t a good idea. Trying to reheat these will be uneven, and the cheese does not melt right like it did upon first cooking. If you want to make these ahead of time and freeze them, do so uncooked and thaw completely before grilling. Check to make sure cheese is still sealed in as well.