Cheese-Stuffed Burgers with Tomato Onion Jam and Roasted Broccoli

Imagine biting into a perfectly grilled burger only to discover a river of melted cheddar cheese flowing from its center. That’s the magic of these cheese-stuffed burgers, a fun twist on the classic that will have everyone reaching for extra napkins. The key is encasing a generous mound of shredded cheddar inside each patty, so when you cook it, the cheese melts into a luscious, gooey core.

We’re pairing these decadent patties with a sweet and tangy tomato onion jam that cuts through the richness, plus roasted broccoli for a crisp, charred counterpoint. A creamy garlic sauce made from roasted garlic, mayonnaise and sour cream ties everything together. This meal is indulgent yet balanced, perfect for a special weeknight dinner or backyard cookout.

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Ingredients

8 ounce Broccoli FloretsView 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

1 tablespoon Fry SeasoningView 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 the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Cut the broccoli florets into 1-inch pieces if needed. Toss the broccoli on a baking sheet with a drizzle of vegetable oil, salt and pepper. Place the garlic cloves in the center of a small piece of foil, crimp to form a packet and place it on the same baking sheet. Roast until the broccoli is tender and the garlic is soft, 15-20 minutes.
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 the sliced onion and cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Stir in the diced tomato, half of the balsamic vinegar (use all for 4 servings) and 1 teaspoon of sugar (2 teaspoons for 4 servings). Cook, stirring, until the mixture is soft and jammy, 4-5 minutes. Season with salt and pepper. Turn off the heat, transfer the jam to a bowl and set aside. Wipe the pan clean.
3. In a medium bowl, combine the ground beef, half of the fry seasoning (use all for 4 servings), ½ teaspoon salt (1 teaspoon for 4 servings) and a pinch of pepper. Mix gently. Divide the mixture into two equal portions and shape each into a wide, roughly ½-inch-thick round (make four rounds for 4 servings). Place half of the cheddar cheese in the center of each round. Fold the edges of the meat over the cheese, shaping and sealing to create a stuffed patty, ensuring no cheese is exposed.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the stuffed patties and cook to your desired doneness, 3-5 minutes per side for medium.
5. While the patties cook, halve the brioche buns and toast them until golden brown. Once the garlic is done, remove it from the foil and mash with a fork until smooth. In a small bowl, combine the mayonnaise, sour cream and mashed 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 a patty on each bun bottom and top with a generous spoonful of tomato onion jam. Close with the bun tops. Divide the burgers and roasted broccoli between plates. Serve with any remaining garlic sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese for stuffing?

Yes, any good melting cheese like mozzarella, pepper jack or provolone works well. Just make sure to shred it so it melts evenly.

How do I keep the cheese from oozing out during cooking?

Ensure the patty is completely sealed around the cheese. Also, don’t press down on the patty while it cooks, as that can force the cheese out.

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 serving.