Bushra Griffith
Juicy Lucy, stuffed cheeseburger, or simply a cheese-filled burger—this ultimate comfort food is a crowd favourite. The process of making a cheese-filled burger is not terribly difficult, but it may take a little practice to get the burger construction right. The key is to ensure there are no holes in the burger after stuffing it, or you'll have a cheese leak. The cheese-filled burger is cooked differently than a regular cheeseburger. For a medium-rare burger, use room-temperature shredded cheese as it melts faster. On a stovetop, about 7–8 minutes on one side and 5 minutes on the other is perfect for a medium-well burger.
How to cook a cheese-filled burger medium:
| Characteristics | Values |
|---|---|
| Patty preparation | Divide ground beef into 4 mounds, or 8 if making double cheeseburgers |
| Patty shape | 1/2" thick and 1" wider than the bun |
| Patty indentation | Make an indentation in the center to prevent it from puffing up |
| Patty seasoning | Salt and pepper |
| Patty grill | Place patties on a preheated grill, indent-side-up, and cook covered for 3–5 minutes on each side |
| Cheese application | Apply cheese in the last 1–2 minutes of grilling |
| Patty temperature | Grill until the internal temperature reaches 155˚F, for a final temperature of 160˚F |
| Patty rest | Let the patties rest for 5 minutes before serving |
| Bun preparation | Toast the buns |
| Toppings | Pick toppings that add appealing texture, color, and flavor. Examples include mayonnaise, mustard, shredded lettuce, onions, tomatoes, pickles, and spinach |
| Assembly | Place sauce and toppings on the bottom bun, followed by the patty, and then the top bun |
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What You'll Learn
Prepare ingredients: beef, cheese, toppings, and seasoning
To prepare the ingredients for a medium cheese-filled burger, you'll need to start with the beef. Ground beef is the typical choice for burgers, and you'll want to look for ground chuck with an 80% lean/20% fat ratio for the juiciest results. You'll also need some crushed crackers or panko bread crumbs to act as binders, an egg to bind everything together, and some milk to help tenderize the meat.
For seasoning, a simple blend of paprika (both smoked and sweet), onion powder, garlic powder, pepper, salt, and cayenne pepper will add a lot of flavour to your burger. You can also experiment with other spices like red pepper flakes, cumin, chili powder, parsley, or dill to change up the flavour profile.
Now, for the cheese, you have a lot of options. Sliced cheese tends to melt better than crumbled, so consider options like cheddar, American, or provolone. If you prefer crumbled cheese, be aware that options like blue cheese or feta will add a potent flavour but may not integrate well with the patty. You can also mix it up by incorporating chopped jalapenos, crumbled bacon, or diced onion into the meat itself.
Finally, toppings are a great way to add some crunch and freshness to your burger. Classics like lettuce, tomato, and red onion are always popular, but you can also get creative with toppings like onion rings, chili, bacon, or different sauces. Keep in mind that some toppings, like onion rings, can be tricky to eat, while others, like chili, may overwhelm the other flavours of the burger.
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Form two patties, one larger than the other
Forming two patties, one larger than the other, is a great technique for making cheese-filled burgers. This method ensures the cheese is evenly distributed throughout the burger and helps to prevent the cheese from leaking out during cooking.
To form the patties, start by dividing your ground beef into two portions, one larger than the other. The larger patty should be about 2/3 the size of the smaller patty. Gently shape each portion into a flat, round disc, making sure the patties are wider than your burger buns to account for shrinkage during cooking. Use your thumb to make a small indentation in the centre of each patty—this will help prevent the patties from puffing up during cooking.
Place the smaller patty on a flat surface and top it with your desired cheese. Try to keep the cheese in the centre of the patty, leaving a border of meat around the edges. You can use any melting cheese you like, such as Swiss, cheddar, Monterey Jack, or gruyere. If you're feeling adventurous, you can also add diced onion, chopped jalapenos, or crumbled bacon to the cheese.
Now, carefully place the larger patty on top of the cheese and smaller patty. Press the edges of the two patties together to seal in the cheese. Use your fingers to smooth out any uneven parts and ensure the two patties are well-sealed. It's important to keep the patties thin, especially if you plan to cook them to a higher doneness level, as this will help prevent the cheese from becoming undercooked or lava-hot.
Finally, season the outside of the patties with salt and pepper, and you're ready to start cooking your cheese-filled burger!
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Place cheese in the centre of the larger patty
When making a cheese-filled burger, it's important to ensure that the cheese is placed in the centre of the patty correctly to avoid it leaking out during cooking. Here's a step-by-step guide to help you achieve this:
Prepare the Meat and Cheese
Before you begin forming the patties, it's important to divide your ground beef into portions. For a cheese-filled burger, it's best to make two patties of different sizes. One patty should be about two-thirds the size of the other. This will ensure that you have enough meat to completely enclose the cheese. Allow the cheese to come to room temperature before cooking, as this will help it melt more evenly.
Place the Cheese
Take the larger patty and place your chosen cheese in its centre. You can use a variety of cheeses, such as Swiss, cheddar, pepper jack, or Monterey Jack. Feel free to add other ingredients, such as diced onions, chopped jalapeños, or crumbled bacon, to the centre along with the cheese for extra flavour.
Cover with the Smaller Patty
Place the smaller patty on top of the larger one, covering the cheese. Gently stretch and mould the edges of the larger patty around the smaller one to seal in the cheese. Ensure that there are no gaps or thin spots that might cause the cheese to leak out during cooking.
Secure the Seams
Once you have enclosed the cheese, carefully pinch and press the seams of the two patties together. Use your fingers to smooth out any uneven spots and ensure a strong seal. This step is crucial to preventing the cheese from escaping during cooking.
Cook with the Seam Down
When you're ready to cook your burger, place it in the pan with the seam side down. This will help ensure that the cheese doesn't leak out and that the patties stay securely closed. Cooking it with the seam down first will also help create a nice crust on the patty, sealing in the cheese and other ingredients.
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Cover with the smaller patty and seal the edges
When making a cheese-filled burger, it's important to ensure that the cheese is fully enclosed within the patty. This will prevent the cheese from leaking out during cooking and ensure a neat, sealed burger.
To do this, start by placing your chosen cheese in the centre of the larger patty. You can use a single slice of cheese or try mixing in chopped-up jalapeños, onions, or crumbled bacon for added flavour. Next, take the smaller patty and place it on top of the cheese, covering it completely. Gently press the edges of the two patties together, sealing in the cheese. You can use your fingers to carefully pinch and smooth the edges, ensuring no cheese can escape during cooking.
It's important to keep the patties thin when attempting this method, as a thick patty may not cook evenly and could result in an undercooked centre. By keeping the patties thin, you also reduce the risk of the cheese melting and leaking out. Additionally, allowing your cheese to come to room temperature before cooking can help prevent undercooking.
Once your burger is stuffed and sealed, you're ready to start cooking. Heat your pan to medium-high heat and wait for the first wisp of smoke before placing your burger in the pan. Cook for 3 to 5 minutes on each side, flipping carefully with a spatula to avoid breaking the seal. If you're using a grill, cook for 6 to 8 minutes on each side, flipping when juices start to accumulate on top of the burger.
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Cook on a flat pan over medium-high heat
Cooking a cheese-filled burger to a medium level of doneness requires a flat pan over medium-high heat. Here is a step-by-step guide:
- Preheat your flat pan over medium-high heat. A cast-iron skillet is ideal, but a non-stick pan can also be used.
- If using a cast-iron skillet, add a small amount of high-heat cooking oil to lightly coat the bottom of the pan. Do not add oil if using a non-stick pan.
- Prepare your beef patties. For a cheese-filled burger, create two patties, one slightly larger than the other. The patties should be about 1/2" thick and 1" wider than the burger bun to account for shrinkage during cooking.
- Place the cheese in the center of the larger patty. You can use any melting cheese you prefer, such as Swiss, cheddar, Monterey Jack, or pepper jack.
- Cover the cheese with the smaller patty and seal the edges by pressing them together. Ensure that the total thickness of the combined patties is still about 1/2".
- Season the patty generously with salt and pepper. It is best to season just before cooking, as salt can draw out moisture and toughen the meat over time.
- When the pan is hot, carefully place the stuffed patty on it. Leave some space between multiple patties if cooking more than one at a time.
- Cook the patty for 3 to 5 minutes. The patty should sizzle when it hits the pan, and you should hear a sizzling sound.
- After 3 to 5 minutes, use a spatula to flip the patty. The underside should have a nice, dark golden-brown sear. If it doesn't, increase the heat a bit for the next patty.
- Season the other side with salt and pepper and cook for another 3 to 5 minutes, depending on your desired doneness. For a medium burger, aim for an internal temperature of 155°F, which will rise to 160°F as the patty rests.
- If the cheese is not melting quickly enough, cover the pan with a lid to encourage melting.
- Once the patty reaches the desired internal temperature, transfer it to a toasted bun and add your favorite toppings and condiments.
Remember to keep the patties thin when making cheese-filled burgers to ensure even cooking, and always let the cheese come to room temperature before cooking. Enjoy your juicy, medium-cooked, cheese-filled burger!
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Frequently asked questions
You can either stuff the cheese inside the patty or place it on top. If you want to stuff the cheese inside, make 2 patties, one larger than the other. Put the cheese in the centre of the larger patty, cover with the smaller patty and seal the edges. If you want to place the cheese on top, add the cheese as soon as you flip the patty.
Heat a skillet over medium-high heat and add cooking oil to lightly coat the bottom. Once the oil is hot, add the patty and cook for 3-5 minutes on each side. For a medium-rare burger, use room-temperature shredded cheese as it will melt faster. For a medium-well burger, cook for 7-8 minutes on one side and 5 minutes on the other.
The patty should sizzle when it hits the pan. Flip the patty when you see a dark golden-brown sear on the underside. If you don't see a sear, increase the heat.
Make sure there are no holes in the patty after you've stuffed it.
