Cheese-Stuffed Burgers with Tomato Onion Jam and Potato Wedges

These cheese-stuffed burgers are a delightful surprise: a perfectly seasoned beef patty hiding a molten core of cheddar cheese that oozes out with every bite. Paired with a sweet and tangy tomato onion jam and crispy potato wedges, this meal is both comforting and impressive.

Serve these burgers with a side of roasted potato wedges seasoned with fry seasoning and a creamy garlic sauce for dipping. It’s a complete meal that will satisfy even the heartiest appetites.

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Ingredients

12 ounce Yukon Gold 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

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

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, salt, pepper and half the Fry Seasoning. Wrap garlic in a small piece of foil; place on same sheet. Roast, flipping potatoes halfway through, until tender and garlic is soft, 20-25 minutes. If garlic is done before potatoes, remove from oven 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 and cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, 1 tsp sugar and half the vinegar. Cook, stirring, until soft 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. Divide mixture in half and form into two wide, roughly ½-inch-thick rounds. Divide cheddar between centers of each round. 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, 3-5 minutes per side.
5. While patties cook, halve buns; toast until golden brown. Once garlic is done roasting, open 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 potatoes between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese for stuffing?

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

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

Ensure the patty is tightly sealed 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.