what’s on the inside matters

. . . I find this to be true for both people, and even food that I make. It’s summer and grilling season is in full swing. There exists a delicious burger of every variety, but I make mine a little inside-out. Still beef, there’s still a bun, but the delicious cheese my friends is on the INSIDE! One bite, and there you have an oozing, cheese-filled river of awesome (napkins required).

Cheese Stuffed Burgers are an indulgent favorite, and by adding caramelized onions, somehow these get even better!

We’re going with grass-fed, hormone-free ground beef. I find 85% lean is just enough fat to keep these guys moist (though a center of molten cheese doesn’t hurt). We spice-up our protein mix with the help of tangy brown mustard and Worcestershire. If you’re not into beef, these can be made with ground turkey and still taste great! I like to use fresh buffalo mozzarella & pepper jack on the inside. The caramelized onions—prepare yourself—they’re so delicious you may hoard them all (I recommend making extra, so you won’t look greedy).

 Roll up the sleeves, let’s get our hands dirty: 

5 from 1 reviews
Cheese-Stuffed Burgers & Caramelized Onions
Summer grilling just got a lot more fun with cheese stuffed burgers & caramelized onion. These might be a little messy, but they're worth it.
Serves: 1.5 lbs of meat = (~4 giant burgers or 6 small ones)
Prep time: 
Cook time: 
Total time: 
What to get:
For The Onions:
  • 1 sweet white onion, thinly sliced
  • pinch of kosher salt
  • 3 T extra virgin olive oil (EVOO)
  • 1 tsp white wine vinegar
  • 1 T white wine
For The Meat Mix:
  • 1.5 lb ground beef, 85% lean (Can sub ground turkey)
  • 3 T sweet white onion, chopped well
  • 1 T fresh garlic, chopped
  • 1 T spicy brown mustard
  • 1 T Worcestershire sauce
  • ½ tsp coarsely ground black pepper
  • ¼ tsp kosher salt
  • dash cayenne pepper
  • 2 dashes dried thyme
  • dash seasoning salt
  • The Other Stuff:
  • hamburger buns (I prefer from bakery)
  • buffalo mozzarella, sliced thickly
  • *sliced tomato, ripe
  • *dill pickle slices (or cornichons if you have them!)
  • *Ketchup
  • *Mayo
  • Lettuce leaves, cleaned & trimmed
  • *cooked bacon strips optional (but strongly recommended:)
What to do:
Make Meat Mixture:
  1. In mixing bowl combine ground meat & all meat mix ingredients above, set aside in fridge until ~15 mins before ready to make patties & grill them.
Caramelize the Onions:
  1. In medium skillet (I use non-stick) on stove heat 3 T EVOO.
  2. Add sliced onion & pinch of kosher salt, heat on medium-low until onions start to wilt.
  3. Stir onions in pan & add small amount of the white wine to help caramelize.
  4. Continue to cook slowly until onions brown/soften (but not burn), about 15-20 mins.
  5. To browning onions, drizzle with the white wine vinegar, stir briefly (If you need to deglaze pan, can add more wine).
  6. When onions are done (they will be browned/soft & mild), set aside and cover to keep warm.
Stuff & Cook Burgers:
  1. Cut sliced cheese into smaller 1" squares.
  2. On clean working surface (or wax paper) make small/thinner than usual hamburger patty with edges slightly fatter than the middle.
  3. Make a second patty for each (this will be two sides you form one stuffed burger patty from).
  4. In center of first patty, place cheeses (enough for patties to seal around, I had 3 squares of pepper jack & 2 squares of mozzarella).
  5. Place second patty onto the 1st with cheese & seal edges (by meshing meat together, hiding all cheese), and mold patty evenly by hand, repeat for additional.
  6. In large skillet or grill pan, add a couple Tbsps EVOO and preheat (if not using grill rack).
  7. Add patties, cook on medium flipping halfway through, (depending on thickness, mine were done in about 10 min).
  8. On bottom bun place ~1 tsp mayo, then ketchup & a lettuce leaf, add burger & caramelized onions.
  9. Finish with top bun, adding more mayo & ketchup as desired!
Seal-up the patty well at the edges to keep from having a cheese leakage on the pan when cooking! Also, these are better suited for a grill pan or skillet on stove vs outdoor BBQ with rack (unless you have a grill pan), since they’re stuffed!
The caramelized onions are an easy addition, but may take longer to cook than spending on how many you make and how thick they are sliced. Keep cooking as long as they continue to brown and not burn.

It’s crucial to make a solid seal of the two patties around our cheese center, or you’ll have spillage in the pan, and things just gets hard to manage from there. You can select any cheese, though I recommend the combo of fresh mozz & pepper jack—a little creamy, but with a kick! With all of that stuffing, this meal is pretty messy (like Carl’s Jr. six dollar burger commercial messy, but without the cars and scantily-clad women). Nothing some Wet-Naps and a good appetite can’t handle.

These could stand alone as a meal, but I like to pair them with our Rosemary & Romano Oven-Baked Fries (and that just means more ketchup potential).

Skip that overpriced burger joint, and make your own delicious mess at home. Here’s to hoping you enjoy being stuffed as much as I do!

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Welcome to the dinnervine!

Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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