In my family we’re pretty traditional when it comes to barbecues – burgers, sausages and that’s about it. I’ve been making my own homemade beef burgers for a while, and whilst we love the traditional barbecue foods, I cannot resist an opportunity to try something new.
In order to keep the family happy I couldn’t stray too far away from the traditional burgers. I therefore decided to take some cheese and put it in the middle of the burger so that when you take a bite, it’s perfectly melted and oozes out.
Over the past few months, on the rare days between rain storms, I’ve been experimenting with these cheese stuffed burgers and I ended up with a bit of a dilemma… is it best to have really oozy cheese stuffed burgers that are slightly more fiddly to make, or is it better to keep them really quick and easy to make but have the cheese slightly (although not too much) less oozy?
In the end I decided that I couldn’t make up my mind so I’m sharing both versions and it’s up to you which one you go for.
Homemade Cheese Stuffed Burgers
The cheese centre for these burgers is inspired by a Welsh rarebit topping. The cheese is already melted, along with butter and milk, which is what makes it really oozy. If you're a huge fan of Welsh rarebit you could always add a dash of Worcester sauce and a tiny taste of English mustard to transform these into welsh rarebit burgers.
Ingredients
- 500 g good quality beef mince
- 60 g cheddar cheese choose your favourite strength
- 1 tsp butter about 5g
- ½ tsp plain flour
- 1 tbsp milk
- Salt
Instructions
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Place the minced beef into a bowl and break it up slightly, then season with salt (I use about ¼ tsp).
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Grate the cheese (60g)
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Add the grated cheese, butter (1tsp), flour (½ tsp) and milk (1 tbsp) to a small frying pan and cook on a low heat until everything has melted.
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Divide the mince into 4 balls.
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Take two-thirds of one of the balls and form it into a circle about 6cm wide. Now think back to pottery classes at school and use your thumbs to make a dent in the centre of the circle, like you're making a bowl (image 1)
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Pour a quarter of the melted cheese mixture into the indent in the burger (image 2)
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Form the remaining third of mince into a circle with the same width and carefully put in onto the top (image 3). Gently pinch around the edge to join the top to the base and then use your hands to form it into a circle (image 4). You must be very careful for this bit as the melted cheese can ooze out if you're too heavy handed.
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Repeat until you have 4 burgers.
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Cook your burgers on the barbecue or grill for about 15 minutes until cooked through, turning halfway through the cooking time.
Recipe Video
Recipe Notes
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Homemade Cheese Stuffed Burgers - The Easy Version
For this version you simply pop a lump of your favourite cheddar inside the burger – see I told you it was easy!
Ingredients
- 500 g good quality beef mince
- 60 g cheddar cheese choose your favourite strength
- Salt
Instructions
-
Place the minced beef into a bowl and break it up slightly, then season with salt (I use about ¼ tsp).
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Cut the cheese (60g) into 4 equal-sized squares.
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Divide the mince into 4 balls.
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Take half of one of the balls and form it into a circle about 6cm wide.
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Push a square of cheese into the centre so that the mince comes about halfway up the side of the cheese.
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Form the remaining half of mince into a circle with the same width and carefully put in onto the top. Gently pinch around the edge to join the top to the base and then use your hands to form it into a circle (if it’s become a little misshapen).
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Cook your burgers on the barbecue or grill for about 15 minutes until cooked through, turning halfway through the cooking time.
Free From/Suitable For (Burger only)…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Gluten-Free (the easy version only)
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Fish-Free (do not add the optional Worcester sauce)
- Crustacean-Free
- Mollusc-Free
- Celery-Free
- Mustard-Free (do not add the optional mustard)
- Lupin-Free
These look really yummy and great pics. I hate photographing burgers.
I actually don’t mind burgers too much as you can dress them up with nice buns and a bit of salad. My photography nemesis is scones, they can just end up looking like beige lumps!
Good recipe, I have always used Baby Bell cheese for stuffed burgers as it fits just right and saves on the washing of the cheese grater. It’s a bit milder but melts just right.
Ooh, great tip! I’d not thought to try that
Love a homemade burger, make them for the kids often. Thanks for linking up to #tastytuesdays x
They’re so quick and simple aren’t they! My two love them.
What a natty way to make burgers more interesting – I bet the cheese centre can get hot mind you. #TastyTuesdays
Thanks Rosie. I’ve made these quite a lot and I don’t remember having any issues with the hot cheese but maybe bite in carefully just in case!
What a great idea Charlotte and definitely one to try – although it very much feels like BBQ season is OVER with the classic British summer holidays weather we’re getting at the moment! Thanks for linking up to #cookblogshare this week.
Did it ever really start??? Last year I had a couple of BBQs every week, this year I’ve had a couple all summer. Oh well, at least I’ll have the recipe ready for next year!
OMG, these look immense!!! Will have to try them this weekend!
Thanks Ciara. I hope you enjoy them x
Did you know these are called “Juicy Lucys” and originated in Minnesota?! They are a local claim to fame. Peter refuses to try them because he thinks he hates cheese, even though he actually doesn’t and really would love them. Maybe next time we see you, you can trick…er..surprise him with one! They look delicious.
https://en.wikipedia.org/wiki/Jucy_Lucy
I didn’t know that, If I’d known I would have tried one when I was there!
I’m not taking responsibility for tricking your husband into eating cheese. You’re going to have to do that one yourself! 🙂
Oh my word they look soooooo good Charlotte! I used to eat these a lot as a kid, except mine came from Iceland LOL!!!
I can’t really imagine you shopping in Iceland, I picture a quaint organic market packed full of healthy fruit and veg 🙂
Very much all in my past life my lovely, a far cry from now…
These look great Charlotte. I love burgers. Can you serve these pink at all? Would the cheese still melt?
Thanks Angela. I’ve not tried serving them pink before (we’re fans of the well done over here) but I’d imagine that version 1 should still work well as the cheese is already melted before you put it into the burger. Let me know how it goes if you try it.