Cheese-Stuffed Burgers with Tomato Onion Jam and Roasted Broccoli

Imagine biting into a perfectly grilled burger only to discover a hidden pocket of molten cheddar cheese oozing out. That’s the surprise waiting in these cheese-stuffed burgers. The patty is seasoned simply, then wrapped around cubes of cheddar to create a gooey center that bursts with every bite.

To balance the richness, we top the burgers with a sweet and tangy tomato onion jam and serve them alongside roasted broccoli. A creamy garlic sauce adds an extra layer of flavor. Get your napkins ready-this is messy, delicious fun.

Log in to save recipes and build weekly shopping lists.

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 cube 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Place garlic in the center of a small piece of foil; cinch into a packet and place on same sheet. Roast until broccoli is tender and garlic is softened, 15-20 minutes.
2. Meanwhile, halve, peel and thinly slice onion. Dice 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, half the vinegar (all for 4 servings) and 1 tsp sugar (2 tsp for 4). Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Turn off heat; remove jam from pan and set aside. Wipe out pan.
3. In a medium bowl, combine beef, half the Fry Seasoning (all for 4), ½ tsp salt (1 tsp for 4) and pepper. Form mixture into two wide, roughly ½-inch-thick rounds (four rounds for 4). Divide cheddar between centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.
4. Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
5. While patties cook, halve buns; toast until golden brown. Once garlic is done, remove from foil and mash with a fork until smooth. In a small bowl, combine mayonnaise, sour cream and mashed garlic. Season with salt and pepper.
6. Spread buns with ketchup and a thin layer of sauce. Fill with patties and top with tomato onion jam. Divide burgers and broccoli between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Yes, any semi-soft cheese like mozzarella, provolone or pepper jack works well. Just cut it into cubes and stuff inside the patties.

How do I prevent the cheese from leaking out while cooking?

Make sure the patty is sealed completely around the cheese. Press the edges firmly and avoid flipping too early. Cooking over medium-high heat helps create a crust that holds the cheese in.

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.