Cheese-Stuffed Burgers with Apple Slaw

Stuffed with cheddar and topped with crispy and crunchy slaw, these Cheese-Stuffed Burgers are the stuff of legend! Add crispy bacon, and you’ve got a burger that’s out of this world! Hungry? Dig into this colossal flavor-packed burger today!

What’s better than a burger with cheese inside? The blend of beef, sharp cheddar cheese, crunchy and creamy slaw, and bacon makes every bite amazing.

It’s not hard getting flavors like this, and the best part of this burger is that parts of it can be made ahead so you don’t have to spend time in the kitchen when you could be chatting with friends or family – or whoever is lucky enough to feast on these burgers!

I love burgers – pizzas are great, and all, and well, tacos are so good they should be their own food group, but there’s just something extra special about a burger. The burger always wins when you’re a serious carnivore like I am. 

But there are burgers, and then there are BURGERS. The perfect burger needs to be big and beefy with amazingly fresh toppings complimenting each other, and this cheddar-stuffed burger with apple coleslaw does just that. 

With a cheesy bite and crisp, tart apple slaw – and don’t forget the bacon – this is a well-balanced burger that hits all the creamy, crunchy, sweet, and salty notes that make every bite shine. 

Slip into your fat pants and forget the diet – these cheese-stuffed hamburgers are worth every bite.

Ingredients

• Ground beef – See my notes below for the best beef for burgers.
• Worcestershire sauce
• Salt and pepper
• Cheddar cheese – Sharp or extra sharp (or old cheddar if you’re in Canada).

For the slaw:

• Cabbage – Shredded thinly.
• Carrots – Shredded.
• Onion – Diced.
• Dried cranberries 
• Apple – Use a tart Granny Smith apple for the best apple flavor.
• Salt and pepper
• Mayonnaise – Use your favorite brand.
• Apple cider vinegar
• Brown sugar – Just a wee bit!

For the stack:

• Bacon – Fried nice and crisp.
• Spreadable cheese – like this spreadable cheddar cheese. Find these in the deli area at your local market.
• Whole wheat buns – I won’t tell if you use regular hamburger buns.
• Tomato – Sliced.
• Onion – Use a sweet onion or red onion.
• Leaf lettuce – Washed and patted dry.

What Kind Of Beef Makes The Best Burgers?

If your beef is too lean, it won’t have as much flavor. But if it is too fatty, you’ll have all sorts of flare-ups when grilling the burgers. I like using 85% beef. It’s got enough fat in it for flavor, and with a bit of Worcestershire Sauce and salt and pepper, the beef is seasoned just right.

How To Make The Best Cheese-Stuffed Burgers With Apple Slaw

Make the burgers:

Season the ground beef with salt and pepper.

Pour Worcestershire over the top and mix with your hands. Form into 8 thin patties.

Press a bit of the cheddar cheese into 4 of the patties and top with the remaining 4 patties being sure to pinch the edges shut well.

Chill for 20 to 30 minutes before grilling.

To make the slaw:

Mix the cabbage, carrot, onion, dried cranberries, and apple in a large bowl.

Season with salt and pepper, and let rest for a few moments.

Whisk the mayo, vinegar, and brown sugar in a small bowl until the sugar is dissolved. Pour over the cabbage mix and toss to coat.

Refrigerate until needed.

Grill the burgers:

Preheat the grill to medium-high heat. Clean and oil the grate as needed.

Place the patties on the grill and cook for about 4 to 5 minutes per side, depending or desired doneness. Toast the buns while you’re at it.

Assembly instructions:

Spread the cheese over the top of the hot buns (it will melt a little from the heat of the buns) or spread a bit right onto the top of the burgers.

Arrange the lettuce on the bottom of each bun, top with a hot patty, a slice (or 2) of bacon, a heaping pile of slaw, and the top bun.

Tips For Making The Best Grilled Cheese-Stuffed Burgers

• Divide the meat into little balls before shaping them to make sure they are all even. Start with smaller balls than you think you will need because you are doubling the layers here.
• Work with cold meat. As you work with the meat, your body heat warms up the meat, and the fats as well, which causes them to cook faster. Put the patties back in the fridge for 20 to 30 minutes before grilling. This will help keep the flavors and fats all locked in.
• With a cheese-filled sloppy slaw burger, you want to make sure your edges are pinched super secure. It takes just a second, but it helps to keep the cheese locked inside and not oozing out while grilling.
• The meat and cheese will expand when cooking, so don’t forget the golden rule of great grilled burgers: that dimple in the center. This will be hard to do, not wanting to squish that perfect patty you just formed around the cheese, but a gentle dimple with your thumb in the center will help the burger cook more evenly over the grill.
• Skip the desire for rare (and really, unless you are grinding your own meat (we can save that conversation for another day), and go for making sure the burger is cooked through for food safety.
• Make the burgers ahead of time and chill them. Make the slaw ahead of time (up to 2 days in advance) and chill it. Then just cook, assemble, and eat!

Frequently Asked Questions

Want more juicy gourmet burger recipe ideas? Try some of my favorites:

• Southwest Open-Faced Chicken Burgers
• Grilled Cheese Burger
• Sausage Burger with Honey Sriracha Mustard
• 50 of the Best Burger Ideas for Grill Season

If you’ve tried this burger or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.