Here’s a simple and affordable idea for cheese stuffed burgers.  I love burgers, but I get really bored with the same old thing over and over.  Occasionally, I like to mix it up and make stuffed burgers.  I’ve tried many different things, but my favorite is onion and cheese.  If I’m the only one eating, then chopped up peppers works too.  It’s pretty easy to do and doesn’t cost much either.

You’ll need the following ingredients:

1/4 cup – Chopped red onion

1/4 cup – finely cubed cheese (hard cheeses such as sharp cheddar or swiss are best)

1 lb – ground beef

Seasoning to taste.  We use McCormick Montreal Steak seasoning.

You’ll want to cut the cheese into small squares, approximately a quarter of an inch or smaller.  If you’re cheap like me, I get the leftover ends that the deli cuts off the end of the block of cheese.  I ended up with a variety of different cheeses this way.  You can substitute shredded cheese, but it tends to just melt out and/or “disappear” in the burger.  It’s just not the same effect in my opinion.  Finely chop your red onion.  I just do a half an onion and keep the rest for breakfast.  Now combine your ground beef, onions, cheese, and preferred seasoning in a bowl and mix thoroughly.  Try to end up with most of the cheese poked inside the burger.  If it’s visible on the outside, it will likely melt off.

Set up your charcoal grill for indirect heat and grill approximately 20 minutes on each side.  You may have to go longer depending on your particular set up and how big your patties are. I made a double batch when I made these, so I ended up with 6 burgers.  You can make your patties bigger or smaller.  Keep in mind that the thicker your burger, the longer it will take to cook through.

Remember when I said to poke the cheese inside, this picture illustrates why.  If you don’t, your burgers will be weeping little cheesy tears all over like you see here.

You should end up with cheese stuffed burgers that look like this.  The key here is the indirect heat.  Do not place the burgers directly over your heat or the cheese will melt and burn.  Then you are left with a burger full of holes.  It takes longer this way, but you really get the smoky flavor and retain that cheesy goodness!

Note: I always cook my burgers well done, and I like to check with a meat thermometer for a temp of at least 150 degrees Fahrenheit.

Now, fix your burger how you like and enjoy!  I like a tiny bit of mayo, sauce, and bacon.  I happened to have lettuce the day I made these, so I used that too.  If you are doing the low carb or keto thing, you can skip the bun and make this into a pretty good burger steak too.  I paired these with rosemary potatoes and a good German beer.  If you really like bacon, check out my article on making a bacon blanket as well!

Hope to hear from you all on how these cheese stuffed burgers turned out for you.  Follow us on Facebook for more tips and ideas.  Now get to grilling!