Stuffed Cheddar Burger with Tomato Onion Jam and Arugula Salad

This burger is a delightful surprise: a perfectly seasoned beef patty with a molten cheddar core that oozes out with every bite. Topped with a sweet and tangy tomato onion jam and nestled in a toasted brioche bun, it’s a flavor explosion. The peppery arugula salad on the side cuts through the richness, making each mouthful perfectly balanced.

Get your napkins ready because this one gets messy in the best way. The combination of savory beef, melted cheese and the homemade jam is simply irresistible. Whether for a weekend cookout or a special dinner, this stuffed burger will impress.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Core, seed and dice the tomato. Peel, halve and thinly slice the onion. Wrap the garlic cloves in a foil pouch and roast until very soft, about 20 minutes.
2. Heat a drizzle of oil in a large pan over medium heat. Add the 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. Cook until 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, ½-inch-thick circle. Place half the shredded cheddar in the center of each circle. Fold the edges of the meat around the cheese, shaping and sealing to form a stuffed patty. Season both sides with salt and pepper.
4. Carefully wipe out the pan with a paper towel. Add a drizzle of oil and heat over medium-high heat. Cook the patties to your desired doneness, 3-6 minutes per side.
5. While the burgers cook, halve the brioche buns and place them on a baking sheet. Toast in the oven until golden brown, 2-3 minutes. Once the garlic is done, mash it with a fork until smooth. In a small bowl, combine ½ tablespoon mayonnaise, the remaining 1 tablespoon balsamic vinegar, a large drizzle of oil and as much roasted garlic as you like. Season with salt and pepper.
6. Spread the cut sides of the buns with ketchup and the remaining ½ tablespoon mayonnaise. Place the cooked patties on the bottom buns. Top with the tomato onion jam and a small handful of arugula. Toss the remaining arugula with the garlic-balsamic dressing and serve alongside the burgers.

Recipe Tips

FAQ

Can I use a different cheese instead of cheddar?

Yes, any good melting cheese like Monterey Jack, provolone or mozzarella works well.

How do I prevent the cheese from leaking out?

Make sure the patty is sealed completely with no cracks. Press the edges firmly and chill the patties for 10 minutes before cooking if time allows.

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.