Prepare for a flavor explosion with our cheese stuffed burger recipe, where gooey, melted cheese hides inside a perfectly seasoned beef patty. Add crispy bacon, and you’ve got flavorful burgers that are out of this world. This burger is going to make you a grilling legend among your friends. Hungry yet?
There are burgers, and then there are BURGERS. The perfect juicy 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.
If you love sweet and salty notes, you’ll also love our apple brat burgers and smoked blueberry raclette burgers.
What Are Cheese Stuffed Burgers?
Cheese stuffed burgers are a fun twist on traditional burgers. This iconic burger takes things to the next level by incorporating melty cheese right in the center of the burger patty. Kind of like how we make our cheeseburger bombs, but on a larger scale.
It’s like a regular patty with a well in the middle, filled with your favorite cheese – cheddar, swiss, pepper jack, you name it! You can create this well with your thumb or by shaping the patty around a small cheese ball. Once cooked, the cheese melts into a gooey center, adding an extra layer of flavor and moisture for a guaranteed juicy burger.
INGREDIENTS
- Ground beef – See our 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 – We 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.
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 of the burger meat and mix with your hands. Shape mixture into 8 thin burger patties.
- Press a bit of the cheddar cheese into 4 of the patties and top with the remaining 4 patties. Be sure to pinch the edges shut well so the cheese is in the middle of the burger.
- 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 patties on the grill and cook for about 4 to 5 minutes per side, depending on 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 beef 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 thoroughly for food safety. The internal temperature should read at least 140-145ºF for medium.
- 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!
What to Serve With Cheese Stuffed Burgers
No burger is complete without a side of fries. For a gourmet spin, whip up some duck fat fries or beef tallow fries. If you want to keep things simple, whip up some air fryer garlic parmesan fries.
Leftovers & Reheating
Store leftover burgers in an airtight container in the fridge for 3-4 days. You can also freeze them for up to 3 months. Just make sure you let them come to room temperature before reheating.
To reheat, place a cast iron skillet or large skillet over medium heat. Cook the burgers for a few minutes each side until warm.
More Gourmet Burger Recipes
Ditch the same-old burger routine and fire up the grill for a cheese-stuffed masterpiece!
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Cheese-Stuffed Burgers with Apple Slaw
Ingredients
- 1 lbs 85% lean ground beef
- salt and pepper
- 1 tbsp Worcestershire sauce
- 2 oz Aged Cheddar Cheese
For the Slaw
- 1/2 head cabbage shredded
- 2 carrots shredded
- 1/2 onion diced
- 1/3 cup dried cranberries
- 1 apple julienned
- salt and pepper
- 1/4 cup mayo
- 1 tbs apple cider vinegar
- 1 tspn brown sugar
For Serving
- 4 oz bacon fried nice and crispy
- 2 spreadable cheese
- 4 Whole wheat buns
- 1 tomato sliced
- 1/2 onion sliced
- 2 oz green leaf lettuce
Instructions
Make the Slaw
- Meanwhile, Mix the cabbage, carrot, onion, dried cranberries, and apple in a large bowl.
- Season with salt and pepper and let rest a few moments.
- Whisk the mayo, vinegar, and brown sugar in a small bowl until sugar is dissolved. Pour over the cabbage mix and toss to coat.
- Let sit while preparing the burgers.
Prep the Burgers
- Season the ground beef with salt and pepper.
- Pour Worcestershire over 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 for patties being sure to pinch the edges shut well.
- Chill for 20 to 30 minutes before grilling.
Grill the Burgers
- Pre-heat the grill for medium-high heat. Clean and oil the grate as needed.
- Toss the patties on the grill and cook about 4 to 5 minutes per side, depending on desired doneness. Toast the buns while you're at it.
Assemble and Serve
- When ready to serve, spread the cheese over the top of the hot buns (it will melt a little with the warmth of the toasting) or directly onto the burgers.
- Arrange leaf lettuce on the bottom of each bun, top with a patty, bacon, a heaping pile of slaw, and the top bun.
- Serve and enjoy.
Notes
Nutrition
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FAQs
If you use lean beef, 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. We 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.
We love cheddar – sharp cheddar or extra sharp cheddar. But you can also use gouda, Monterey Jack, pepper Jack (if you like it spicy), or your favorite melting cheese. Don’t use Parmesan or ricotta – they’re either too hard (and won’t melt) or too soft and will not hold shape in the burger.
Yes! You sure can; in fact, just about every one of our burgers is made with meat and seasonings – nothing else. We are not about eggs or breadcrumbs or adding anything – unless the meat is too lean and needs a little extra something-something. And it works. Most of our burgers, cheddar stuffed or not, are just that blend over coals.
Yes, you can broil them in the oven, and you can also cook them in a skillet or your air fryer.
I love to make a turkey burger using Greek seasoning. Yum!
Oh that looks yummy! My family’s favorite burger is a mixture of turkey and lean ground beef, salt, pepper and onion with a little prosciutto wrapped around a mozzarella ball stuffed into the middle:) yummmmmm
Cheddar stuffed burgers are the bomb. com! Oh my gosh! You’ve got not idea how much I want to reach in and grab that! Ps. your photos are on point! <3
Love burgers stuffed with cheese. Bravo!~Carolyn @ Cabot
Ultimate burger is definitely a nacho one!
I guess you will have to wait and see Friday to see what my ultimate burger combo is – Ben declared is a “Oh Hell yeah, make this again!” burger. So I think that counts as “ultimate”. 🙂 And I’m going to vote this as DEF ULTIMATE!!
Grilled avocado, onion and mushrooms on top of my burger = perfection.
Stretchy pants on – let the epic burger fest commence! This is going to be one delicious month, and I’m so excited to be a part of it – thanks for bringing us together for htis. Now, pass me one of those amazing burgers.
Cheese inside and on top = love
My epic burger has jack cheese and roasted hatch peppers on it.
Burger Month 2015?!? I’m in!!!
What a fantastic way to kick of Burger Month! You’ve led the charge with a real winner Kita and I know the rest of the recipes that are coming will be just as fun (if not quite as gorgeous – do you share any photography tips?)! Let’s go #BurgerMonth!
I need guacamole and pineapple on a teriyaki burger. Maybe not epic…but SO good!