Cheese Stuffed Burgers

Learn how to make cheese-stuffed burgers at home! These juicy patties are packed with melted cheese and ready in under 30 minutes.

We’ve been making cheese stuffed burgers for over twenty years, and they’re still one of our favorites. They’re an upgraded version of the classic homemade hamburger.

You get a flavorful, seared patty with a bit of crisp around the edges and gooey cheese in the middle. Add your favorite toppings, a soft brioche bun, and a side of French fries, and you’re in business.

We love stuffed burgers so much that I’m sharing three versions here, along with my best tips for keeping the cheese inside the burger instead of all over the pan.

You’ll be able to see all my best burger making tips all in one place!

How to Make Cheese Stuffed Burgers

To make the patty portion of the burgers start by seasoning the ground beef. I like to use 80/20 so there’s enough fat to add flavor and keep the burgers moist.

Place the beef in a large mixing bowl, and add the burger seasoning. Use your hands to gently combine the two.

Next, separate the beef into 8 equal portions about 2 ounces each. Flatten the portions into about ½ to ¾-inch thick patties, about 1 inch wider than the bun. The patties will naturally shrink as they cook.

This is where the recipe will differ slightly depending on the cheese you choose:

For pepper jack cheese: Dice it very small and arrange 1 ounce directly in the center of a patty.

For bacon cheddar: You’ll want to pre-cook the bacon until it’s crispy and crumble it into small pieces. Shred the cheddar then add ½ ounce of shredded cheddar and ½ slice of crumbled bacon into the center of a patty.

For American cheese (Juicy Lucy): Take 1 ½ slices of cheese and tear them into tiny pieces. Place all the pieces into the center of a patty.

After you’ve added the cheese filling, place a second patty over the top. It needs to be the same size as the bottom patty.

Use your fingers to crimp the edges shut, then gently turn the edges against the palm of your hand to seal and smooth them out.

Finish filling the remaining ground beef with cheese and set the stuffed patties aside. You should end up with 4 patties total.

Heat a large skillet over low-medium heat. After it warms, add the burger patties. If you’re using a lean ground beef like 90/10, consider adding a little butter, oil, or bacon grease to the pan.

Cook the burgers for 6 to 8 minutes on each side.

When you flip them to the second side, add a lid. The lid traps steam which ensures the burgers cook all the way through, keeps them from drying out, and helps the cheese melt.

After the burgers finish cooking, let them rest for a few minutes while you toast the buns. The juices need time to settle and cheese needs to cool. It’s extremely hot straight out of the pan.

Add fry sauce for a creamy, tangy burger topping that takes about 5 minutes to make, or add chipotle mayo to the buns for extra smoky heat. Don’t forget to pile on your favorite toppings and serve with a side of fries, tots, or onion rings and enjoy!

How to Store Leftover Burgers

If you have leftover stuffed burgers that are already cooked, store them in the fridge for up to 3 days. They’re more likely to dry out when they’re reheated, so reheat over low heat or on half power in the microwave.

You can freeze the uncooked patties for up to 3 months. Just assemble them, wrap in freezer paper, and drop them into a freezer-safe container or Ziploc bag. Thaw completely before cooking.