Cheese-Stuffed Burger with Tomato-Onion Jam and Arugula Salad

This burger is a delightful surprise: from the outside it looks like a classic patty, but hidden inside is a molten core of cheddar cheese that bursts out with every bite. The sweet and tangy tomato-onion jam adds a rich, savory contrast, while the peppery arugula salad with a garlic-balsamic dressing cleanses your palate between indulgent mouthfuls.

Get your napkins ready-this over-the-top, beefy creation is messy in the best way. Serve it with the side salad for a complete meal that balances richness with freshness.

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Ingredients

10 Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 Red OnionView ingredient guideLike ingredientDislike ingredient

2 Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ArugulaView ingredient guideLike ingredientDislike ingredient

1 MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 KetchupView ingredient guideLike ingredientDislike ingredient

2 Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 GarlicView ingredient guideLike ingredientDislike ingredient

4 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Core, seed and dice the tomato. Peel, halve and thinly slice the red onion. Wrap the garlic cloves in foil, sealing to make a pouch and roast in the oven until very soft, about 20 minutes.
2. Heat a drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Stir in the diced tomato, 1 tsp sugar and 1 tbsp balsamic vinegar (reserve the rest). Cook until everything is 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. Place half the shredded cheddar in the center 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 onions with a paper towel. Add a drizzle of oil and heat over medium-high heat. Place the burgers in the pan and cook to desired doneness, 3-5 minutes per side. Tip: Don’t worry if some cheese leaks out-it will still be delicious!
5. While the burgers cook, halve the brioche 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 tbsp mayonnaise (you’ll use more later), the remaining balsamic vinegar, a large drizzle of oil and as much mashed garlic as you like. Season with salt and pepper.
6. Spread the toasted buns with ketchup and ½ tbsp mayonnaise (you’ll have some left over). Divide the burgers between the buns and top with the tomato-onion jam and a small handful of arugula. Toss the remaining arugula with the garlic-balsamic dressing and serve on the side.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Yes, any good melting cheese like mozzarella, provolone or pepper jack will work.

How do I prevent the cheese from leaking out completely?

Make sure the patty is evenly thick and sealed well. Don’t press down on the burger while cooking and avoid overcooking.

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 using.