Cheddar-Stuffed Juicy Lucy Burgers with Tomato Onion Jam and Roasted Broccoli

There’s a burger that looks ordinary on the outside but holds a gooey, molten cheese surprise inside-the Juicy Lucy. By tucking cheddar into the center of each patty, every bite delivers an oozy burst of flavor. This recipe pairs the stuffed burgers with a sweet and tangy tomato onion jam, plus roasted broccoli for a fresh, crunchy contrast.

Get your napkins ready: these cheese-stuffed beauties are messy in the best way. The roasted garlic sauce adds a creamy finish, making this a complete meal that’s sure to impress. Perfect for a fun weeknight dinner or a backyard cookout.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Place garlic in the center of a small piece of foil; cinch into a packet and place on same sheet. Roast until broccoli is tender and garlic is softened, 15-20 minutes.
2. Meanwhile, halve, peel and thinly slice onion. Dice tomato. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, 1 tsp sugar (2 tsp for 4 servings) and half the vinegar (all the vinegar for 4). Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Turn off heat; remove jam from pan and set aside. Wipe out pan.
3. In a medium bowl, combine beef, half the Fry Seasoning (all for 4 servings), ½ tsp salt (1 tsp for 4) and pepper. Form mixture into two wide, roughly ½-inch-thick rounds (four rounds for 4). Divide cheddar between the centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties.
4. Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
5. While patties cook, halve buns; toast until golden brown. Once garlic is roasted, remove from foil and mash with a fork until smooth. In a small bowl, combine mayonnaise, sour cream and mashed garlic. Season with salt and pepper.
6. Spread buns with ketchup and a thin layer of sauce. Fill with patties and top with tomato onion jam. Divide burgers and broccoli between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Yes! While cheddar is classic, you can substitute with Monterey Jack, mozzarella or pepper jack for a spicy kick. Just make sure it’s a cheese that melts well.

How do I prevent the cheese from leaking out during cooking?

Make sure the patty is tightly sealed around the cheese. Press the edges firmly together and smooth out any cracks. Chilling the patties for 10-15 minutes before cooking also helps.

Can I make the tomato onion jam ahead of time?

Absolutely. The jam can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.