Cheese-Stuffed Hamburgers with Tomato Onion Jam and Arugula Salad

Imagine biting into a perfectly grilled burger only to discover a molten core of cheddar cheese waiting to ooze out. That’s the magic of these cheese-stuffed hamburgers, a fun and flavorful twist on the classic patty. The secret is all in the construction: encasing a generous portion of shredded cheddar inside seasoned ground beef, then cooking until the outside is charred and the inside is irresistibly gooey.

To balance the richness, we’ve paired these burgers with a sweet and tangy tomato onion jam made from fresh tomatoes, red onion and balsamic vinegar. A simple arugula salad tossed in a roasted garlic vinaigrette adds a peppery, refreshing contrast. Whether you’re hosting a backyard cookout or craving a special weeknight dinner, these stuffed burgers are sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView 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

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 teaspoon 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. Wash and dry all produce. Preheat your toaster oven or oven to 400°F. Core, seed and dice the tomato. Halve, peel and thinly slice the red onion. Wrap the garlic cloves in aluminum foil, sealing to make a pouch and roast until very soft, about 20 minutes.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Stir in the diced tomato, 1 teaspoon sugar and 1 tablespoon balsamic vinegar (reserve the rest for later). Cook, stirring occasionally, until the mixture is soft and jammy, 4-5 minutes. Season again with salt and pepper. Transfer the jam to a bowl and set aside.
3. Divide the ground beef in half and flatten each portion into a wide, roughly ½-inch-thick circle. Place half of the shredded cheddar cheese in the center of each circle. Fold the edges of the meat around the cheese, shaping and sealing to create stuffed patties. Season the outside of each patty with salt and pepper.
4. Carefully wipe out the pan used for the onion jam with a paper towel. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Add the stuffed patties and cook to your desired doneness, 3-6 minutes per side.
5. While the patties cook, split the brioche buns in half and place them on a baking sheet. Toast in the oven until golden brown, 2-3 minutes. Once the roasted garlic is cool enough to handle, mash it with a fork until smooth. In a small bowl, combine ½ tablespoon mayonnaise (you’ll use more later), the remaining balsamic vinegar, a large drizzle of vegetable oil and as much mashed garlic as you like. Season the dressing with salt and pepper.
6. Spread the cut sides of the toasted buns with ketchup and the remaining ½ tablespoon mayonnaise. Place a stuffed patty on each bun bottom, then top with a generous spoonful of tomato onion jam and a small handful of arugula. In a medium bowl, toss the remaining arugula with the garlic dressing. Serve the burgers with the dressed arugula salad on the side.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Absolutely! While cheddar is classic, you can substitute with Monterey Jack, mozzarella or pepper jack for a spicy kick. Just make sure it’s a cheese that melts well.

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

Ensure the patty is sealed tightly with no cracks. Chill the formed patties in the refrigerator for 15 minutes before cooking to help them hold their shape. Also, avoid pressing down on the patties while they cook.

Can I make the tomato onion jam ahead of time?

Yes! The jam can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.