How to Make Stuffed Burgers

Our grilling gurus share an easy technique for onion- and cheese-stuffed beef burgers.

Mushroom stuffed cheeseburgerTaste of Home
Taste of Home

1. Make the Patties

Shape 1-1/2 lbs. of ground chuck (seasoned however you like) into eight 3-oz. portions on waxed paper. This is where a kitchen scale will come in handy. Press each portion into a 4-inch patty using a fork.

Person using a fork to flatten raw hamburger pattiesTaste of Home
Taste of Home

2. Top Four of the Patties with an Onion Slice and Your Favorite Kind of Shredded Cheese

Feel free to play around with fillings—try mushroom-Swiss, pico de gallo with pepper jack, or even jalapeno and blue cheese. Cover with the remaining patties, using waxed paper to flip each patty on top.

Person carefully raising one patty to cover another that has an onion and cheese in the middleTaste of Home
Taste of Home

3. Seal the Edges with a Fork to Keep All That Melty Goodness Inside the Burgers

Using a fork, the edges of the combined patties are being sealedTaste of Home
Taste of Home

4. Grill the Burgers over Medium Heat until They Reach 160°

This lets the filling heat through without the outside becoming overcooked. (If you’re using ground poultry, make sure burgers hit 165° before pulling them off the grill.) Let the burgers rest for 5 minutes, just as we did with the burgers above. Then chow down.

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