Cheese-Stuffed Beef Burgers with Tomato Onion Jam and Arugula Salad

There’s a burger that looks ordinary from the outside but holds a delicious secret: a core of molten cheddar cheese that oozes out as you bite. These cheese-stuffed beef patties, known for their surprise factor, are paired with a sweet and tangy tomato onion jam and a simple arugula salad to cut through the richness.

Get your napkins ready because this is a messy, indulgent experience. The combination of savory beef, melted cheese and the bright acidity of the jam and salad makes every bite unforgettable. Perfect for a weekend cookout or when you crave something truly decadent.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView 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 Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 teaspoon 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. Wash and dry all produce. Preheat toaster oven or oven to 400°F. Core, seed and dice the tomato. Peel, halve and thinly slice the onion. Wrap garlic cloves in aluminum foil, sealing to make a pouch, then roast in the oven until very soft, about 20 minutes.
2. Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Stir in the tomato, 1 teaspoon sugar and 1 tablespoon balsamic vinegar (reserve the rest for later). Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Remove the mixture from the pan and set aside.
3. Divide the ground beef in half and flatten each piece into a wide, roughly ½-inch-thick circle. Divide the cheddar cheese between the centers of each circle. Fold the edges of the meat around the cheese, shaping and sealing to create a cheese-stuffed patty. Season all over with salt and pepper.
4. Carefully wipe out the pan used for the onion jam with a paper towel, then add a drizzle of oil and heat over medium-high heat. Place the beef patties in the pan and cook to desired doneness, 3-6 minutes per side.
5. While the burgers cook, halve the buns and place them on a baking sheet. Toast in the oven or toaster oven until golden brown, 2-3 minutes. Once the garlic is done roasting, mash it with a fork until smooth. In a small bowl, combine ½ tablespoon mayonnaise (you’ll use more later), the remaining balsamic vinegar, a large drizzle of oil and as much roasted garlic as you like. Season with salt and pepper.
6. Spread the toasted buns with ketchup and ½ tablespoon mayonnaise (you’ll have some left over). Place the beef patties on the buns and top with the tomato onion jam and a small handful of arugula. Toss the remaining arugula with the dressing in a medium bowl and serve on the side.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Yes, any meltable cheese like mozzarella, provolone or pepper jack works well.

How do I prevent the cheese from leaking out?

Make sure the patty is sealed completely around the cheese and press the edges firmly. Also, avoid overcooking the patty on high heat.

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.