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Cheese-Stuffed Burgers for Two Recipe

Cheese-Stuffed Burgers for Two Recipe

Here’s a sandwich that does traditional burgers one better—with a surprise pocket of cheddar! Says Janet Wood of Windham, New Hampshire, “We really enjoy the melted cheese center.”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 1 tablespoon finely chopped onion
  • 1 tablespoon ketchup
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground beef (90% lean)
  • 1/4 cup finely shredded cheddar cheese
  • 2 hamburger buns, split
  • Lettuce leaves and tomato slices, optional


  • 1. In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
  • 2. Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.

Nutritional Facts

1 each: 357 calories, 15g fat (7g saturated fat), 84mg cholesterol, 787mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 28g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat, 1-1/2 fat

Reviews for Cheese-Stuffed Burgers for Two

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Reviewed Oct. 29, 2013

"Yes, they were OK ... I changed to 80% lean ground beef. That made it more moist. Also mixed in one egg, 2T steak sauce, 1t. garlic powder. Instead of the cheddar, used grated parmesan. It seemed to hold better in the burger! Second time I also put sliced mushrooms inside with the parmesan. Now that ... is a burger!"

Reviewed Sep. 12, 2013

"This was great, used this recipe for Labor Day and had great flavor. Nice change from plain burger."

Reviewed Jun. 24, 2013

"Very tasty!"

Reviewed Jan. 19, 2012

"This was not bad at all.. My husband loved it!! I even added some sauteed mushrooms in the middle :)"

Reviewed Sep. 12, 2010

"I made this Stuffed burger with the burger pocket press and it was great! Look up it's a handy tool to make stuffed burgers."

Reviewed Jun. 24, 2010

"when I grilled these, the cheese just kinda evaporated out of em. They weren't all cheesy like I thought they'd be. They were okay."

Reviewed Jun. 21, 2010

"the cheese didn't add much flavor for me."

Reviewed Jun. 14, 2010

"It was very good and did'nt dry out"

Reviewed Jul. 5, 2009

"I made this for my family for sunday dinner and it was a HIT, everyone loved the cheese in the hamburgers, in fact, I made each one with different cheeses, I made mine on the stove top and put it to low to cook the meat allt he way through since they were so BIG, I highly recommend this recipe."

Reviewed Jun. 23, 2009

"My husband made these for dinner last night and they were excellent. He added some hickory flavered liquid smoke to the mixture which added to the flavor. All in all, a delicious burger."

Reviewed Jun. 20, 2009

"I've made these for at least 40 years! Any kind of cheese is great. Try adding a slice of onion and slather with mustard. Super!"

Reviewed Jun. 19, 2009

"These are absolutley wonderful. A great change up from regular cheeseburgers. This one you got to try- made it with my kids it was fun and easy. And the burgers much more juicier."

Reviewed Jun. 14, 2009

"Mmmm! Mmmm! These are so good! We stuffed them with blue cheese crumbles and they were tasty! 5 star from me!"

Reviewed Jun. 9, 2008

"Oh...this is good! I doubled the recipe (the in-laws were over), did not add the onion to the meat mixture (kept it on the side for those who wanted onions) and they tasted WOWEE! Moist, not tough, and very simple to put together. Highly recommend this's a keeper in my books."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.