Cheddar-Stuffed Beef Burgers with Balsamic Tomato Onion Relish

These cheddar-stuffed beef burgers look simple at first, but each patty is sealed around a rich melted cheese center.

A quick balsamic tomato onion relish, roasted garlic dressing, peppery arugula and toasted brioche buns make the plate feel complete.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the tomato and arugula. Preheat the oven to 400 degrees. Core, seed and dice the Roma tomato. Peel, halve and thinly slice the red onion.
2. Place the garlic cloves on a piece of aluminum foil and seal into a small packet. Roast in the oven until very soft, about 20 minutes.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and cook, tossing occasionally, until softened, 4 to 5 minutes. Season with salt and pepper.
4. Stir the diced tomato, sugar and 1 tablespoon balsamic vinegar into the onion. Cook until the mixture is soft and jammy, 4 to 5 minutes more. Season with salt and pepper, then transfer the relish to a bowl and set aside.
5. Divide the ground beef in half. Flatten each portion into a wide circle about 1/2 inch thick. Place half the cheddar in the center of each portion, then fold the beef up and around the cheese. Seal the edges well to form stuffed patties, then season all over with salt and pepper.
6. Carefully wipe out the pan used for the relish. Add another drizzle of vegetable oil and heat over medium-high heat. Add the stuffed burgers and cook to desired doneness, 3 to 5 minutes per side.
7. While the burgers cook, halve the brioche buns and place them on a baking sheet. Toast in the oven until golden, 2 to 3 minutes.
8. When the garlic is done roasting, mash it with a fork until smooth. In a small bowl, combine 1/2 tablespoon mayonnaise, the remaining balsamic vinegar, a large drizzle of vegetable oil and as much roasted garlic as you like. Season with salt and pepper.
9. Spread the toasted buns with ketchup and the remaining mayonnaise. Place a cheddar-stuffed burger on each bottom bun, then top with the tomato onion relish and a small handful of arugula. Close the burgers.
10. Toss the remaining arugula with the roasted garlic balsamic dressing and serve alongside the burgers.

Recipe Tips

FAQ

How do I keep the cheddar inside the burger patties?

Place the cheese in the center of each flattened beef portion, fold the meat completely around it and pinch the seams closed before cooking.

What is in the tomato onion relish?

The relish is made by cooking red onion with Roma tomato, sugar, balsamic vinegar, salt and pepper until soft and jammy.

Can I use all of the roasted garlic in the dressing?

Yes, if you enjoy a stronger garlic flavor. The recipe works with as much of the mashed roasted garlic as you prefer.