Stuffed Cheese Burger




Stuffed Cheese Burgers are absolutely delicious! They are much better than traditional burgers, because as the cheese melts it makes the meat really tender. Plus it's a neat suprise when you bite into what you think is going to be a plain burger and cheese oozes out.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Gather Your Ingredients

For two cheese burgers:

1 pound ground sirloin
4 slices of cheese

To make it a bacon cheeseburger, you will also need one slive of bacon

Step 2: Season the Meat

Sprinkle your beef with meat tenderizer, salt, and pepper to taste.

Step 3: Optional: Add the Bacon

If you're using bacon, chop it into 1/4" pieces and mix it into the meat

Step 4: Divide the Meat in Half

Divide the meat into two and set half aside for the second burger

Step 5: Form Two Patties

We're stuffing these burgers one at a time. Take half of the meat to work with and divide it into halves again. Form two patties

Step 6: Add the Cheese

Take a slice of cheese and fold it to make it into a small square.

Place it in the center of one of the patties.

Make sure that the square isn't too big and that it isn't too close to the edge, or the cheese with ooze prematurely

Step 7: Put the Second Patty on Top and Squish the Edges

Place the second patty on top of the first. Then, squish around the edges to blend the sides of the two patties into one.

Step 8: Set the Burger Aside and Repeat

Put the first burger aside and repeat the patty formation with the second.

Step 9: Move the Burgers to the Grill

Put your burgers on the grill. Close the lid and leave it alone for a few minutes.

Step 10: Flip the Burgers

After a few minutes, flip the burgers. Then close the lid and leave them alone again.

Step 11: Add Extra Cheese on Top (optional)

Cook the burgers until desired level of doneness.

If you like your burgers extra cheesy, place a thin slice of cheese on top. Otherwise, skip this step.

Step 12: Remove Burgers From the Grill

Take the burgers off of the grill and let them sit for a few minutes before putting them on a bun. This way, any juices that are going to seep out will go onto an extra plate instead of making your bun soggy

Step 13: Serve and Enjoy

Top your burger with condiments if you wish (I prefer them plain). Serve with chips or fries and a pickle.


The Instructables Book Contest

Participated in the
The Instructables Book Contest

Be the First to Share


    • Made with Math Contest

      Made with Math Contest
    • Candy Challenge

      Candy Challenge
    • Multi-Discipline Contest

      Multi-Discipline Contest

    22 Discussions


    8 years ago on Introduction

    I do something similar with meat loaf. The whole family loves it when they get a big bite of cheddar cheese in the middle of it, let alone onions and mushrooms :).


    8 years ago on Introduction

    wowwww!!! What a brilliant idea... my stomach thanks you; this is one to try very, very soon!


    9 years ago on Introduction

    i call it the Juicy Lucy, thats what my friend from minneapolis called it when i said i was gonna make a hamburger with the cheese inside

    p.s. the instructions seem weird because i just took the how to off my facebook notes for those who had never made em, plus for a small comedic affect

    1 1/2 pounds ground chuck (no leaner than 80%)

    1 tablespoon Worcestershire sauce

    3/4 teaspoon garlic salt

    1 teaspoon black pepper

    4 slices American cheese (NOT cheddar)

    4 buns

    1. Place beef, Worcestershire sauce, garlic salt, and pepper in a bowl; mix well. Portion into eight even units. Shape each portion into a thin round patty that's slightly larger than the cheese slice.

    2. Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties.

    3. Tightly crimp the edges of the patties together to form a tight seal.

    4. Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts, creates steam, and tries to find its way out of its meaty prison.

    5. Preheat a cast-iron skillet or heavy-bottomed pan to medium heat (or fire up a medium-hot bed of coals on your backyard grill), and cook burgers over heat 3 to 4 minutes on first side. Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed.

    6. Flip, and using toothpick, prick top of burger to allow for steam escape. Allow burger to cook 3 to 4 minutes on this side.

    3 replies

    Yes. I have heard of this... On Man vs. Food! When he went to Minneapolis, he went to a restaurant that served "Jucy Lucy" burgers. So being strongly interested in Culinary Arts and grilling, I wanted to try it. My dad refused. He thought that the outsides would burn, leaving raw meat and cheese on the inside, when cooked on a grill. On the show, they used a frying surface, because they were inside a restaurant. They 'steamed' their burgers in bowls that topped the burgers on the surface. I tried this two nights ago, using a sauce pan with a lid over it. Delicious! Definately a ManBurger! Can you also do this on a grill? Thanks and I Love your style of Grilling Minneapolis!

    never seen that show, i'll have to check it out. i don't know if you can put it on a grill, my friend claims its possible, but i live in an apartment so grilling is obviously difficult

     My mom does something very similar. (BTW ground brisket is amazing for burgers) but she does the two thin patties, bacon, onions, pepperjack, mushrooms, chedder, chipotle tobasco, and then does the sealing thing you did to the cheez.

    So good. no matter what


    11 years ago on Introduction

    My version includes a thin slice of onion along with the cheese also sprinkled with garlic powder. Just my two cents worth.


    11 years ago on Introduction

    WOW!!! Great burgers man. I Am cheesy guy and this is something anyone like me would LOVE. Thanks


    12 years ago on Introduction

    Not bad. The patty would hold the cheese a bit better if you use some binding agent. Bread crumbs or rolled oats and an egg. Also, try pinching the two patties together all the way around, and then slapping the patty between your hands. Cupping one hand and pressing all the way around the outside will give a consisent shape, necessary for even cooking. My fam and friends love my stuffed burgers. I season the meat with garlic and worstchester sauce and stuff them with Danish blue or monterey jack. The blue is tangy, but the jack is stretchy! Good instructable.


    12 years ago on Introduction

    Not that this doensn't look incredible...bacause man I am hungry, and like other poeple, I to love meat and cheese. My only concern is that this isn't so much a burger with cheese in it, as a double burger with cheese on it Of course that's still a great idea...

    2 replies

    Reply 12 years ago on Introduction

    The cheese on top is optional. Other times that I have made this I have only put the cheese in it... It's not really supposed to be a double burger either - if you seal it well, the edges totally encompass the cheese (which I did in one burger but accidentally not the other, since I left a little crack). So just make sure to really blend together the edges