Molten Cheddar Stuffed Burgers with Tomato Onion Jam and Arugula Salad

These aren’t your average burgers. Hidden inside each juicy beef patty is a pocket of molten cheddar cheese that gushes out when you bite in. Paired with a sweet and tangy tomato onion jam and a peppery arugula salad, every bite is a perfect balance of rich, savory and fresh.

This recipe is all about the surprise factor. The cheese-stuffed patties are simple to make and the homemade jam adds a gourmet touch. Serve these burgers with the side salad for a complete meal that’s sure to impress.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven or toaster oven to 400°F. Core, seed and dice the tomato. Peel, halve and thinly slice the onion. Wrap the garlic cloves in aluminum foil, sealing to make a pouch and roast 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 vinegar (reserve the rest). 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 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 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 vinegar, a large drizzle of oil and as much roasted garlic as you like. Season with salt and pepper.
6. Spread the buns with ketchup and ½ tablespoon mayonnaise (you’ll have some left over). Divide the patties between the buns and top with the 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 stuffing?

Yes, any semi-soft cheese that melts well, like mozzarella or pepper jack, works great.

How do I prevent the cheese from leaking out?

Make sure the patty is sealed tightly around the cheese and avoid pressing down on the patty while cooking.

Can I make the onion jam ahead of time?

Absolutely. The jam can be made up to 3 days in advance and stored in the refrigerator.