A stuffed burger and a regular cheeseburger use the same ingredients in different ways.

While a cheeseburger is a patty topped with melted cheese, a stuffed burger wraps the hamburger meat around cheese slices. The one simple change results in a gooey center of cheap goodness.

There are a few tricks to making a successful stuffed burger. The first is to mash the meat until it is evenly thin and check that it is wrapped around the cheese. “This will help prevent premature cheese melt,” said Brandon Cook, executive chief of culinary R&D at The Cheesecake Factory. Once your burgers are filled, refrigerate for at least 30 minutes or 24 hours before going on the grill.

stuffed cheddar burger

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Cheesecake Factory’s stuffed cheddar burger


Eight oz. Ground beef 80/201 slice sharp cheddar one slice American cheese 1/4 tsp. coarse salt 1/8 tsp. ground black pepper1 pc. hamburger bun 1 tbsp. butter melted 1/4 tsp. coarse salt 1/8 tsp. ground black pepper 1 tbsp. Thousand Island dressing 1/2 oz iceberg lettuce, thinly sliced ​​one tomato slice, five pcs. Dill pickle chips 1-1/2 oz. Caramelized onions, warm

Procedure for filling burger patties:

Place plastic wrap on a clean work surface. Place the ground beef in the center of the plastic wrap. Place another piece of plastic wrap over the mound. Use a pan or pan with a flat bottom to press the meat into a patty about 8 inches in diameter. Remove the top piece of plastic wrap.

Place the cheese slices stacked on top of the patty. Break off the corners of the cheese and place it on the round pieces. Gently fold the excess meat over the cheese to cover it. Use the plastic wrap to fold the heart over the cheese and press to form a patty.

Repeat the process if necessary (if you’re making more than one) and wrap the patties individually in plastic to store.

Let the patties rest in the refrigerator for at least 30 minutes before cooking and up to 24 hours.

Assemble burger:

Place the prepared stuffed cheddar burger on the grill and season with salt and pepper. Bake for 2 minutes, then turn the burger 45° to mark and bake an additional 2 minutes.

Brush the melted butter on the cut sides of the bun and place (cut side down) on a non-stick wire rack or pan to toast for about 30-60 seconds. Remove the bun and set aside until needed.

Flip the burger and cook for 2 minutes. Turn the burger 45° to mark and cook for 2 minutes.

Season the burger with salt and pepper before removing it from the grill.

Spread the Thousand Island dressing evenly over the bottom.

Place the iceberg lettuce on the bottom bun. Place the burger on the pickle chips. Sprinkle the warm onions evenly over the burger. Place the top bun on the burger and enjoy! Garnish with tomato slices and pickle chips.

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