Cheese-Stuffed Burgers with Tomato Onion Jam and Potato Wedges

Imagine biting into a perfectly grilled burger only to discover a hidden pocket of molten cheddar cheese waiting to ooze out. That’s the magic of these cheese-stuffed patties, a playful twist on the classic hamburger that never fails to impress. Paired with a sweet and tangy tomato onion jam and crispy potato wedges, this meal is comfort food at its finest.

Don’t let the stuffed patty technique intimidate you-it’s easier than it looks. Simply form thin beef rounds, add a mound of shredded cheddar in the center, then fold and seal the meat around it. The result is a juicy, cheesy surprise in every bite. Serve with roasted garlic sauce for dipping and watch these burgers disappear.

Log in to save recipes and build weekly shopping lists.

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. Preheat oven to 425°F (220°C) with a rack in the top position. 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 cloves in a small piece of foil, cinch into a packet and place on the baking sheet. Roast, flipping potatoes halfway, until tender and garlic is soft, 20-25 minutes. If garlic softens before potatoes, remove it and continue roasting potatoes.
2. Meanwhile, halve, peel and thinly slice the red onion. Dice the Roma 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 1 tablespoon balsamic vinegar. Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Transfer jam to a bowl and set aside. Wipe out the pan.
3. In a medium bowl, combine ground beef with remaining Fry Seasoning. Divide mixture in half and form into two wide, roughly ½-inch-thick rounds. Divide cheddar cheese between the centers of each round. Fold the edges of the meat around the cheese, 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 brioche buns and 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 roasted garlic. Season with salt and pepper.
6. Spread the cut sides of the buns with ketchup and a thin layer of the garlic sauce. Place patties on the buns and top with tomato onion jam. Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese for stuffing?

Yes, any good melting cheese like mozzarella, provolone or pepper jack works well. Just shred or cut into small cubes so it melts evenly.

How do I prevent the cheese from leaking out?

Ensure the patty is completely sealed by pinching the edges firmly. Chill the patties for 10 minutes before cooking to help them hold together.

Can I make the tomato onion jam ahead?

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