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.
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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.
Active Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 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
- Place the minced beef into a bowl and break it up slightly, then season with salt (I use about ¼ tsp).
- Grate the cheese (60g)
- 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.
- Divide the mince into 4 balls.
- 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)
- Pour a quarter of the melted cheese mixture into the indent in the burger (image 2)
- 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.
- Repeat until you have 4 burgers.
- Cook your burgers on the barbecue or grill for about 15 minutes until cooked through, turning halfway through the cooking time.
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.
NUTRITIONAL INFORMATION
Calories: 306kcal | Carbohydrates: 0.4g | Protein: 28.5g | Fat: 21.2g | Saturated Fat: 10.5g | Sodium: 520mg
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
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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!
Active Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 burgers
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).
- Cut the cheese (60g) into 4 equal-sized squares.
- Divide the mince into 4 balls.
- Take half of one of the balls and form it into a circle about 6cm wide.
- Push a square of cheese into the centre so that the mince comes about halfway up the side of the cheese.
- 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).
- Cook your burgers on the barbecue or grill for about 15 minutes until cooked through, turning halfway through the cooking time.
NUTRITIONAL INFORMATION
Calories: 294kcal | Protein: 28.3g | Fat: 20g | Saturated Fat: 9.8g | Sodium: 520mg
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.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
Rob says
Tried these today, part fried as well as grilled to brown then off a little more, added American style 5spices mix into mince and dice onions, turned out great and ousy and very tasty.
Kim says
Oh yes, this is my type of burger. I love the cheese centre, easy to make, I know what’s in it and tastes so good. Top recipe.