Cheese-Stuffed Burgers with Tomato Onion Jam and Potato Wedges

Imagine biting into a perfectly grilled burger only to discover a hidden pocket of melted cheddar cheese oozing out. That’s the magic of these cheese-stuffed burgers. The exterior is beautifully seared, while the inside holds a gooey surprise that takes every bite to the next level.

We’ve paired these stuffed patties with a sweet and tangy tomato onion jam that cuts through the richness, plus crispy potato wedges seasoned to perfection. It’s a complete meal that feels special but comes together easily in your own kitchen.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into 1/2-inch thick wedges. Toss with a drizzle of oil and half the fry seasoning. Spread on a baking sheet and roast for 20-25 minutes, until golden and crispy.
2. While potatoes roast, finely dice the red onion. Mince the garlic. Cut the tomato into thin slices.
3. In a small bowl, combine the ketchup, mayonnaise and half the balsamic vinegar. Set aside.
4. In a skillet over medium heat, add a drizzle of oil. Cook the onion for 5-7 minutes until softened. Add the garlic and cook 1 minute more. Stir in the remaining balsamic vinegar and cook until the liquid reduces slightly. Transfer to a bowl and set aside.
5. Divide the ground beef into 4 equal portions. Shape each into a thin patty. Place a generous pinch of cheddar cheese in the center of two patties. Top with the remaining two patties and seal the edges firmly to enclose the cheese. Season the outside with salt and pepper.
6. In the same skillet over medium-high heat, cook the stuffed patties for 4-5 minutes per side for medium doneness. During the last minute, place a slice of cheese on top of each patty and cover to melt.
7. Toast the brioche buns in the skillet or oven until lightly golden. Spread the ketchup-mayo mixture on the bottom buns. Place a patty on each, then top with tomato slices and the onion jam. Close with the top bun.
8. Serve the burgers with the roasted potato wedges and a dollop of sour cream on the side.

Recipe Tips

FAQ

Can I use a different cheese for stuffing?

Yes, any melting cheese like mozzarella, pepper jack or gouda works well.

How do I prevent the burgers from falling apart?

Chill the stuffed patties in the fridge for 15 minutes before cooking to help them hold together.

Can I make the onion jam ahead of time?

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