We’re just a few weeks away from summer and I can’t think of a better way to bring in the new season than with my cheddar stuffed burgers. A little smaller than your typical burgers, these lean towards being more of a slider, although you can double the amount of meat in each patty and make them as big as you want. The height of the patties makes it easy to stuff with a cube of sharp cheddar, making the cheeseburgers extra moist and delicious. Feel free to add an extra slice of cheese op top for some extra cheesiness. You can swap the cheddar for mozzarella, gouda, or anything that you feel can give you a delicious little surprise in every bite.
I’m using minced wagyu beef for this recipe , but you can use any prime ground beef that’s well-marbled with fat which will keep your burgers really juicy. There’s nothing worse than dry, tasteless burgers because there isn’t enough fat in the meat. If you’re worried about fat content, don’t be – a lot of it drips away during the cooking process to crust the exterior.
If you have a meat grinder at home, mince yourself. A combination of prime chuck, silverside, and sirloin is also a great option for a delicious burger..
Ingredients:
For the cheddar-stuffed wagyu burgers
- 1 kg ground beef (I use about 300 grams low-fat combined with 700 grams medium fat)
- 1 small brown onion, finely chopped
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- Freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
- 150 grams mature (or vintage) cheddar cheese, cut into ½ inch cubes
- ½ cup cold water
- 1 small bowl of ice water
- slider buns, lightly toasted (I like to use brioche)
For the caramelized onions
- two brown onions, sliced lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- a pinch of salt
Heat a heavy bottomed saucepan over medium heat. Melt the butter with the olive oil. Add the onions with a pinch of salt, reduce the heat to medium low. Cook, stirring occasionally, until the onions the onions are soft and golden – about thirty to forty minutes. Give them a quick taste and check for seasoning. Add a bit more salt if necessary. Set aside until your cheeseburgers are ready to serve.
Directions:
Ingredients:
Put your meat in a bowl and mix it well with your hands.
Add the onions, salt, nutmeg, and cinnamon. Mix to distribute all the ingredients.
Add the Dijon mustard, and mix well.
Add a bit of the cold water, and mix until the meat gets sticky. Keep adding water little by little until it can form a patty. Take a bit of the meat mixture into the palm of your hand, shape into a rough ball.
With your finger, poke a small hole in the center of the burger patty. Place a piece of cheese inside the hole.
Pinch the hole closed with your fingers. Take a bit of ice water into your hands to seal the hole. Note that it’s important that your hands be cold at all times, so dip your hands in the ice water as necessary.
Shape the burger into a high, rounded patty. Pat the burger until it reaches a solid consistency. Make sure the top is very flat to ensure even cooking.
Check to make sure that the hole is closed well otherwise the cheese will leak out while cooking (this isn’t necessarily a bad thing, but it will make your grill or pan harder to clean and flip the burgers).
Ready to grill
Preheat your barbeque, grill pan, or frying pan to medium high heat. Cook burgers on one side for two to three minutes (depending on how you like our meat done). Do not touch it until you are sure it needs to be flipped over! If you are using a BBQ or grill pan, you can form a crisscross pattern by turning the burger 45 degrees before flipping it to the other side.
Flip the cheeseburger over, and cook until done.
Let rest for 5 minutes. Assemble and devour immediately!
This is why I’m not a vegetarian…
*recipe adapted from my Inside-out burgers published in 2016
Copyright © 2023 Lidija’s Kitchen, including personal images taken by the author.
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