Making Cheese-Stuffed Burgers

  • 01 of 06

    Making Stuffed Burgers

    stuffed burgers
    Leah Maroney

    With these burgers, the secret is inside. By stuffing your burger patties with everything from cheese and bacon to mushrooms and onions, you can make a delicious burger that is sure to impress anyone.

    The trick here is to make two very thin patties, place your stuffing on one and top it with another patty. If formed right, using a good quality ground meat and grilled to perfection, you won't have any trouble with these perfect burgers.

    What you will need:

    • Ground meat that isn't too lean
    • A good spatula
    • A grill with fuel
    • Burger stuffing ingredients
    Continue to 2 of 6 below.
  • 02 of 06

    Choosing the Meat

    stuffed burgers
    Leah Maroney

    The real secret to stuffed burgers is using the right kind of ground meat. You need something that holds together well on the grill. Opt for 80/20 ground beef. Lean meats tend to dry out and crumble on the grill. You can use other meat but using ground chicken or turkey for this method can be difficult to work with and can easily fall apart.

    You can certainly use blended meats. Try combining ground beef with ground pork or lamb to produce a richer flavored burger patty.

    In relation to portions, a pound of ground meat is typically going to give you three patties.

    Divide the meat into twice as many equal parts as the number of patties you are making (about 1/6 of a pound). Do your best to make the portions as equal as possible.

    Continue to 3 of 6 below.
  • 03 of 06

    Forming the Patties

    stuffed burgers
    Leah Maroney

    Once the meat is divided, form these portions into patties. Each patty should be thinly pressed (not too thin or they will tear) and roughly the size of the buns you will be using. You can prepare them on a large cutting board so you don't have to handle the patties too much.

    When making the patties you want a rim around the edge. This makes space for the stuffing and helps you seal them closed once stuffed.

    Continue to 4 of 6 below.
  • 04 of 06

    Stuffing the Burgers

    stuffed burgers
    Leah Maroney

    Now it's time for the stuffing. If you are using another meat, like bacon, make sure to cook it first. Cook onions and mushrooms, as well, before using them as stuffing. You want your stuffing cooked through ahead of time because, otherwise, the meat will be burnt before the stuffing is cooked. Also, onions and mushrooms release a lot of water as they cook and this will ruin your stuffed burgers so cook everything down and drain it completely before you stuff it in the burgers.

    Place the stuffing on half the patties. The amount of stuffing you put in each patty should be about 2 to 3 tablespoons. Remember that you will need to seal these up without having them burst at the seams.

    Continue to 5 of 6 below.
  • 05 of 06

    Sealing the Patties

    stuffed burgers
    Leah Maroney

    With the stuffing on half of the patties, now it's time to seal them up. Place the patties without stuffing on top of the stuffed ones. To make it easier to lift these patties off the board, try using a thin-bladed spatula. This will help you keep the patties properly shaped.

    Now work around the edges of the stuffed patties sealing them closed. If you don't, the patties may come apart on the grill or you may get cheese leaking out, making a mess of your grill.

    Continue to 6 of 6 below.
  • 06 of 06

    Grilling the Burgers

    stuffed burgers
    Leah Maroney

    Now it's time to grill your burgers. You want a very hot fire, but remember that stuffed burgers tend to be pretty thick and will take longer to cook than regular burger patties. Also, remember that these patties can be more delicate than unstuffed burgers, so be careful. A good, wide spatula is a must.

    Place the patties on the hot grill and let them cook until the sides start to turn brown. You do not want to flip these burgers more than once, so get one side cooked before turning them. 

    When the sides of the patties are completely brown, start checking for doneness. These patties should be firm all the way through when cooked properly and read 165 degrees F (74 degrees C) through the middle. Because the stuffing has been in contact with raw, ground meat it is just as important that this be heated to the same temperature.

    When done, remove from the grill, allow to rest for about 5 minutes and throw them in a bun with your favorite toppings and enjoy.