Best 8 Cheddar Stuffed Burgers Recipes

BACON CHEDDAR STUFFED BURGERS

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

CHEDDAR-STUFFED TURKEY BURGERS

Steps:

• Salsa Ranch Dip
• Combine all the ingredients in a blender or food processor and blend until smooth. (If you don't have a blender or food processor, just stir everything together in a bowl-the texture will be different but it will still be delicious.)
• Burgers and Assembly
• In a large bowl, combine the ground turkey, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined-you don't want tough burgers.
• Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

CHEDDAR-STUFFED BURGERS

Steps:

• Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
• Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

JALAPENO AND CHEDDAR STUFFED TURKEY BURGERS

Steps:

• In a large bowl, mix together the first 8 ingredients (turkey - pepper). If the turkey mixture is too wet, you can add in some more bread crumbs.
• Lay out wax paper for forming the patties. Scoop mixture out by 1/4 cup then adjust if necessary so you have 10 equal sized mounds.
• Form into 10 patties, with 5 of them being slightly larger than the others (to cover the filling).
• On five of the patties, spread one tsp of the Giuliano Jalapeno Spread then top with shredded cheddar cheese.
• Top with remaining 5 patties and press the edges to seal.
• Patties will be piled up in the middle, so press in the middle to flatten.
• Grill until cooked through (about 12-15 minutes).

CHEDDAR CHEESE-STUFFED BURGERS

Steps:

• Prepare barbecue (medium-high heat).
• Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well.
• Divide meat mixture into 2 equal portions.
• Shape each into ball.
• Poke deep hole in each ball and fill each with half of cheese.
• Mold meat around cheese to enclose.
• Flatten each filled burger to 3/4-inch-thick patty.
• Grill burgers to desired doneness, about 5 minutes per side for medium.
• Grill muffin halves until beginning to color, about 1 minute per side.
• Serve burgers in muffins.

CHEDDAR CHEESE-STUFFED BURGERS

Steps:

• Prepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well. Divide meat mixture into 2 equal portions. Shape each into ball. Poke deep hole in each ball and fill each with half of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty.
• Grill burgers to desired doneness, about 5 minutes per side for medium. Grill muffin halves until beginning to color, about 1 minute per side. Serve burgers in muffins.

CHEDDAR STUFFED BLACK PEPPER CRUSTED BURGERS

Steps:

• Combine ground meats in a large bowl.
• Season with Worcestershire, dry mustard, 2 tsp salt and mix until combined.
• Divide the meat into 6 equal portions and gently shape into a patty around a cube of cheese. Brush the patties all over with olive oil and make an imprint in the center of each patty with your thumb.
• Spread the pepper on a shallow plate and roll the edge of each burger in the pepper until coated.
• Preheat grill. Place burger on the cooking grate over direct medium heat.
• Cover and grill for 4 minutes. Turn and continue grilling for 3 to 4 more minutes for medium rare burgers.
• Top each burger with a slice of cheddar.
• Butter both sides of buns and grill over direct medium heat until lightly toasted.
• Serve burgers on rolls with desired toppings.

SMOKED CHEDDAR STUFFED BURGERS

Steps:

• 1. Gather ingredients in a large bowl combine the ground beef and garlic herb seasoning. be careful not to overmix. (tough dry burgers).
• 2. Shape mixture into twelve patties, about 1 inch thick.. Press a chunk of cheese into the center of four patties, covering it with the meat
• 3. Heat the oil in a large skillet over medium high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium well done. Serve on toasted buns with condiments of your choice.
• 4. Take the remaining patties and store uncooked burgers up to three days or frozen up to three months. For frozen thaw on low 3-5 minutes in the microwave.
• 5. NOTE: PUT YOUR REMAINING PATTIES ON A COOKIE SHEET,PLACE IN THE FREEZER UNTIL FROZEN SOLID. THEN PUT FROZEN PATTIES IN A FREEZER BAG TO USE AS YOU NEED THEM.