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Stuffed Cheese Burgers

This is one of my favorite hamburger recipes as it’s so versatile. You can stuff with cheese, or onions, mushrooms, jalapeno peppers, or a combination of all of the above or something from your own imagination.

The trick is to avoid overstuffing the center and cooking too fast! Check out the recipe below and then let your imagination run wild!


  • 1 1/2 pound ground beef
  • 1 tablespoon butter, softened
  • 2 teaspoons garlic powder
  • 2 tablespoons steak sauce
  • Several slices of your favorite cheese


Here’s how this works. If you make four burgers you will need 8 thin burgers patties to start off with. Then you will need 4 slices of cheese or stuffing to fill four burgers.
Combine the meat, butter, garlic powder, and steak sauce. Make equal amounts of very thin hamburger patties. (Eight thin flat patties for 4 burgers.) Place a slice of cheese onto one of the patties making sure it does not overreach the edge. Just break any pieces that reach the edge and place it on top of the cheese. Then, place another patty over the patty with the cheese and press the edges together. Chill to set the shape of your burgers as you prep your grill, skillet, or oven.

Stuffed Burger Tip: Try not to overcook these burgers or the cheese will tend to melt out of the burger. Also, don’t over-stuff the burgers with cheese and other ingredients such as onions, mushrooms, or whatever your taste buds are calling for. As the meat cooks and contracts an overstuffed burger may break apart on the grill.

Burger Tip: Try the foil cooking method for these burgers if you are grilling and think your burgers may fall apart. Use a square of non-stick foil, or one that has been coated with non-stick spray, and place a patty onto each piece of foil. Cook them on the grill with the foil until the patty firms up enough to turn. When you turn you can gently peel the foil off. Don’t use this method on a stove or oven as you may damage non-stick surfaces.


Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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