Cheese-Stuffed Burgers with Tomato-Onion Jam and Potato Wedges

These cheese-stuffed burgers are a delightful surprise: from the outside they look like ordinary patties, but inside hides a molten core of cheddar just waiting to ooze out. We take it further by piling on a sweet, savory and tangy tomato-onion jam that perfectly complements the rich beef.

Pair these decadent burgers with tender spiced potato wedges and a creamy, garlicky dipping sauce. Grab extra napkins-every bite is pure, cheesy, beefy bliss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with fry seasoning and a drizzle of oil. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. Meanwhile, finely dice onion and tomato. In a small bowl, combine sour cream, mayonnaise and minced garlic to make the dipping sauce. Set aside.
3. In a skillet over medium heat, add a splash of oil. Cook onion until softened, about 5 minutes. Add tomato and balsamic vinegar; cook until jammy, about 8-10 minutes. Season with salt and pepper. Transfer to a bowl.
4. Divide ground beef into 4 equal portions. Shape each into a thin patty. Place half the cheddar cheese in the center of two patties. Top with remaining patties, sealing edges tightly to enclose cheese. Season outside with salt and pepper.
5. In the same skillet over medium-high heat, cook stuffed patties until browned and cooked to desired doneness, about 4-5 minutes per side. During last minute, place a slice of cheese on each patty and cover to melt.
6. Toast potato buns lightly. Assemble burgers: bun bottom, patty, tomato-onion jam, bun top. Serve with potato wedges and garlic dipping sauce.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Yes, any meltable cheese like mozzarella, provolone or pepper jack works well.

How do I prevent the cheese from leaking out?

Make sure the patties are sealed completely with no gaps and avoid overstuffing.

Can I make the tomato-onion jam ahead?

Absolutely! It keeps in the fridge for up to 3 days. Reheat gently before serving.