Cheese-Stuffed Burgers with Tomato Onion Jam and Sweet Potato Wedges

These cheese-stuffed burgers are a fun twist on the classic hamburger. The patty hides a core of melted cheddar that bursts out with every bite, creating a deliciously messy experience. Paired with a sweet and tangy tomato onion jam and crispy sweet potato wedges, this meal is perfect for a casual dinner that feels special.

The sweet potato wedges are seasoned and roasted until tender, while the jam adds a savory-sweet contrast. A roasted garlic sauce ties everything together. Get your napkins ready for this indulgent, flavor-packed burger night.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView 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

1 tablespoon 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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

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 sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, pepper and half the Fry Seasoning. Wrap garlic in aluminum foil, sealing to make a pouch; place on baking sheet. Roast, flipping potatoes halfway through, until tender and garlic is soft, about 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 and 1 TBSP balsamic vinegar. 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 and remaining Fry Seasoning. Divide beef in half and flatten each piece into a wide, roughly ½-inch-thick circle. Divide cheddar between the centers of each circle. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties. 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, 3-6 minutes per side.
5. While patties cook, halve buns and place on a second baking sheet. Toast in oven or toaster oven until golden brown, 2-3 minutes. Once garlic is roasted, remove from foil and mash with a fork until smooth. In a small bowl, combine mayonnaise, sour cream and roasted garlic. Season with salt and pepper.
6. Spread buns with ketchup and a thin layer of sauce. Divide patties between buns and top with tomato onion jam. Divide burgers and sweet potatoes between plates. Serve with remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese for the stuffing?

Yes, any melting cheese like mozzarella, provolone or pepper jack works well. Just make sure to cut it into small cubes or shred it so it melts evenly.

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

Ensure the patty is sealed completely around the cheese. Press the edges firmly and make sure there are no cracks. Chilling the patties for 10 minutes before cooking can also help.

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.