Cheddar Stuffed Burger Recipe

Name: Cheddar Stuffed Burger Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 lb of Ground Beef; 3 Cloves of garlic, minced; 1 Tbsp of Worcestershire Sauce; 1/4 cup of BBQ Sauce; 1/2 cup of Shredded Sharp Cheddar; 8 Hamburger Buns, buttered and toasted; 1/4 cup of Mayo; 2 Tbsp of Ketchup; Sliced Dill Pickles; Sliced Tomatoes; Lettuce; 2 Yellow Onions; 1 Tbsp of Butter; 1 Tbsp of Olive Oil; 3/4 cup of Budweiser; 3 Tbsp of Melted Unsalted butter for toasting the buns; Salt and Pepper, to taste

January 15, 2026

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Cheddar Stuffed Barbecue Burgers offer juicy ground beef patties stuffed with melty sharp cheddar, topped with beer-caramelized onions and classic fixings for an epic homemade burger experience.

Ingredients

2 lb of Ground Beef
3 Cloves of garlic, minced
1 Tbsp of Worcestershire Sauce
1/4 cup of BBQ Sauce
1/2 cup of Shredded Sharp Cheddar
8 Hamburger Buns, buttered and toasted
1/4 cup of Mayo
2 Tbsp of Ketchup
Sliced Dill Pickles
Sliced Tomatoes
Lettuce
2 Yellow Onions
1 Tbsp of Butter
1 Tbsp of Olive Oil
3/4 cup of Budweiser
3 Tbsp of Melted Unsalted butter for toasting the buns
Salt and Pepper, to taste

1. Essential Equipment Guide

Large mixing bowl
Plastic wrap-lined baking sheet or plate
Large skillet for onions
Grill pan or cast iron skillet for burgers
Baking sheet for buns
Small bowl for sauce
Fish spatula or thin spatula

2. Timing and Servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: Makes 8 Burgers

Step 1: Prepare the Burger Mixture

Start by gathering your ground beef, minced garlic, Worcestershire sauce, BBQ sauce, salt, and pepper in a large mixing bowl. The key here is using 85/15 ground beef for optimal juiciness, as it provides just the right fat content to keep the patties moist during cooking.

Mix these ingredients together gently with clean hands, ensuring everything combines evenly without overworking the meat, which could make the burgers tough. The BBQ sauce adds a subtle sweet tang that enhances the beef without overpowering it, while the garlic and Worcestershire bring savory depth.

Taste a tiny pinch of the mixture (before adding cheese) and adjust salt if needed, remembering the caramelized onions and toppings will add more flavor later. This step sets the foundation for burgers that are flavorful from the inside out.

Step 2: Form and Stuff the Patties

Divide the mixture into 8 equal portions, roughly 4 ounces each for perfectly sized burgers that fit standard buns. For each patty, flatten it slightly and create a divot in the center using your thumb or fingers.

Place about 1 tablespoon of shredded sharp cheddar into the divot; shredding your own cheese ensures it melts smoothly inside the patty. Fold the edges of the beef over the cheese, sealing it completely, then gently flatten back into a burger shape about 1/2-inch thick.

Avoid pressing too hard to maintain tenderness. Place each stuffed patty on a plastic wrap-lined plate or baking sheet, cover with more plastic wrap, and refrigerate for about 1 hour. This chilling firms up the patties, prevents the cheese from leaking during cooking, and allows flavors to meld beautifully.

Step 3: Make the Special Sauce

While the patties chill, combine 1/4 cup mayo, 2 tablespoons ketchup, a pinch of salt, and pepper in a small bowl. Stir until smooth and creamy; this simple sauce mimics a classic burger spread with creamy tang and subtle sweetness.

Refrigerate it to let the flavors integrate. This sauce ties together the juicy burger, sharp cheddar, and sweet onions perfectly, elevating every bite.

Pro tip: For extra zing tailored to your taste, add a dash of your favorite hot sauce, but stick close to the original for authenticity.

Step 4: Caramelize the Onions

Slice 2 yellow onions into 1/4-inch thick half-moons for texture that holds up on the burger. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until the butter melts and foams slightly.

Add the onions, stirring frequently for 8 to 10 minutes until they develop golden color but retain shape; high heat here breaks tradition for caramelizing but yields superior results with crisp edges. Season with salt and pepper to draw out moisture and enhance sweetness.

Deglaze with 3/4 cup Budweiser, scraping the pan bottom, and reduce for 2 to 3 minutes until syrupy. The beer’s crisp malt adds complexity without heaviness. Remove from heat, cool to room temperature, and set aside; these onions are the savory star topping.

Step 5: Preheat and Prep Buns

Preheat your oven to 400 degrees Fahrenheit. Brush the cut sides of 8 hamburger buns with 3 tablespoons melted unsalted butter for rich, golden toastiness.

Place buns cut-side down on a baking sheet. This step adds buttery crunch that contrasts the juicy patty, though it makes assembly messier; skip toasting for easier eating if preferred.

Bake for 8 to 10 minutes until lightly golden. Meanwhile, let chilled patties sit out for 10 minutes to reach room temperature for even cooking.

Step 6: Cook the Burgers

Preheat a grill pan or cast iron skillet over medium-high heat (just below high) until very hot, no oil needed for a perfect crust. Use a thin spatula to transfer 4 patties at a time, cooking 4 minutes per side for medium doneness.

The exterior sears beautifully while the interior stays juicy, with cheddar oozing enticingly. Indoor cooking prevents grill flare-ups from cheese leaks; flip only once for best results.

Rest burgers briefly on a plate. Repeat for remaining patties. The aroma signals burger perfection ready for assembly.

Step 7: Assemble the Burgers

Smear special sauce on the toasted bottom bun. Layer a burger patty, followed by sliced tomato, a spoonful of caramelized onions, dill pickle slices, and lettuce pieces to secure toppings.

Top with the buttery bun top. For personalization, place onions at the base for a flavor bed, while others start with tomato.

Cut in half to reveal the molten cheddar center. Serve immediately for peak juiciness and heat.

3. Nutritional Information

Nutrient (per burger, approx.)	Amount	% Daily Value*
Calories	650	33% [generated]
Total Fat	38g	49% [generated]
Saturated Fat	15g	75% [generated]
Cholesterol	120mg	40% [generated]
Sodium	850mg	37% [generated]
Total Carbohydrates	35g	13% [generated]
Protein	35g	70% [generated]

*Estimates based on standard values for ingredients; varies by exact portions. [generated]

4. Pairings

Crispy french fries or onion rings for classic diner vibes.
Fresh coleslaw to balance richness with crunch and tang.
Ice-cold beer like Budweiser to echo the onions.
Potato chips for quick, no-fuss side.

5. Variations

Swap cheddar for blue cheese for bolder tang.
Use turkey or plant-based beef for lighter option. [generated]
Add bacon strips inside patties pre-chill. [generated]
Replace Budweiser with beef broth for alcohol-free onions.

Comprehensive Tips

Always shred cheese fresh; pre-shredded contains anti-caking agents that hinder melting, leading to gritty texture instead of gooey bliss inside your burger. Opt for extra sharp cheddar to cut through the BBQ sweetness with bold, nutty notes that intensify upon heating.
Balance moisture carefully: Too much BBQ sauce makes patties fragile and prone to crumbling on the heat; measure precisely and mix minimally to preserve tender beef fibers that yield juicy results every time. Hands are the best tool here, as they intuitively gauge texture without over-incorporating air pockets.
High-heat onions defy norms but deliver: Medium-high sear builds fond for beer deglaze, creating caramel depth faster while keeping slices intact for superior burger perch, unlike mushy slow-cooks that slide off. Stir diligently to even color, and taste reduction for beer balance; its malt subtly amplifies beef without dominance.
Indoor searing trumps outdoor grilling for stuffed burgers: No grate gaps mean zero cheese loss or patty disintegration, plus controlled heat ensures even doneness without charring exteriors prematurely. Preheat skillet smoking-hot for Maillard crust that locks juices, flipping once preserves integrity.
Bun toasting dilemma: Buttery oven crunch amplifies luxury but boosts mess factor as juices soak through; test one untoasted for grip if feeding crowds. Melt butter fully for even spread, and watch closely past 8 minutes to avoid over-browning edges.
Assembly order matters for stability: Sauce anchors bottom bun, tomato/onions provide moisture barrier, pickles/lettuce act as “glue” preventing slide. Build right before serving to maintain crispness; pre-slice toppings for speed.
Customization without compromise: Scale patties smaller for sliders at parties, or larger for hearty appetites, adjusting cook time proportionally. Experiment with homemade BBQ sauce for layered sweetness. Chill longer (up to 2 hours) for make-ahead ease.
Safety first: Cook to 160F internal for ground beef; stuffed design means cheese center hits safe temps with exterior sear. Resting redistributes juices, preventing dry bites. [generated]
Storage savvy: Refrigerate leftovers up to 2 days; reheat gently in skillet to remelt cheese without sogginess. Freeze raw patties (double-wrapped) for 1 month, thawing overnight before cooking. [generated]
Elevate further: Infuse garlic via microplane for finer distribution and punchier aroma release. Salt generously upfront, as sweetness mutes seasoning perception. Pair with voice search-optimized pins for your food blog audience.