Cheese-Stuffed Burgers with Tomato Onion Jam and Potato Wedges

Imagine biting into a burger and finding a surprise pocket of melted cheddar cheese inside. That’s the magic of these cheese-stuffed patties, also known as Juicy Lucys. The cheese stays molten and gooey, ready to ooze out as you take your first bite. Pair it with a sweet and tangy tomato onion jam that cuts through the richness and serve alongside crispy oven-baked potato wedges for a complete meal.

This recipe is all about the technique: forming a thin beef patty, placing a mound of shredded cheddar in the center, then sealing it with another layer of meat. The key is to pinch the edges tightly so the cheese stays trapped inside during cooking. The result is a burger that surprises and delights-perfect for a casual dinner or weekend cookout.

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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 baking sheet. Roast, flipping potatoes halfway through, until tender and garlic is soft, 20-25 minutes. If garlic is soft before potatoes are done, remove from oven and continue cooking 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 teaspoon 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 the 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 the same pan over medium-high heat. Add patties and cook to desired doneness, 3-6 minutes per side.
5. While patties cook, halve buns; toast until golden brown. Once garlic is roasted, remove from 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?

Yes, any good melting cheese like Monterey Jack, provolone or gouda works well.

How do I know when the patties are cooked?

Cook 3-4 minutes per side for medium-rare, 5-6 minutes for medium. Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Can I make the tomato onion jam ahead?

Absolutely. The jam can be made up to 3 days in advance and stored in the fridge. Reheat before serving.