Cheese-Stuffed Burgers with Tomato Onion Jam and Potato Wedges

There’s a special kind of magic in biting into a burger and finding a surprise pocket of melted cheese inside. These cheese-stuffed burgers, also known as Juicy Lucys, deliver exactly that: a perfectly seasoned beef patty with a molten cheddar center that oozes out with every bite. Paired with a sweet and tangy tomato onion jam and crispy potato wedges, this meal is a crowd-pleaser that feels both indulgent and satisfying.

Making these burgers at home is easier than you might think. With a few simple techniques-like sealing the cheese completely inside the patty and building a flavorful jam-you’ll create a restaurant-quality dish that’s sure to impress. Serve with garlicky sour cream sauce for dipping and get ready for a messy, delicious experience.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow 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

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato 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 potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt and pepper. Peel garlic and wrap clove in a small piece of foil; place on same sheet. Roast on top rack, flipping potatoes halfway through, until tender and garlic is softened, 20-25 minutes. TIP: If garlic is done before potatoes, remove from sheet and continue roasting potatoes.
2. Meanwhile, halve, peel and thinly slice onion. Dice tomato. Heat a drizzle of oil in a large pan over medium heat. Add onion; cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, half the vinegar (use all for 4 servings) and 1 tsp sugar (2 tsp for 4). Cook, stirring, until softened and jammy, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside. Wipe out pan.
3. In a medium bowl, combine beef and remaining Fry Seasoning. Form into two wide, roughly ½-inch-thick rounds (four rounds for 4 servings). Divide cheddar between centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun. Season all over with salt and pepper.
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. Turn off heat.
5. While patties cook, halve buns; toast until golden brown. Once garlic is done, carefully open foil and mash clove 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 2 TBSP ketchup (4 TBSP for 4 servings) and a thin layer of sauce. Fill buns with patties and tomato onion jam. Divide burgers and potatoes between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with other melting cheeses like Monterey Jack, mozzarella or American cheese.

How do I prevent the cheese from leaking out?

Make sure the patty is well-sealed around the cheese. Press the edges firmly and shape the patty so there are no cracks.

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 the refrigerator. Reheat gently before serving.