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Cheese burgers recipe

Cheese burgers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

These are simple burgers with grated cheddar cheese mixed into the mince. They are so tasty and they always turn out to be nice and moist.

26 people made this

IngredientsMakes: 6 burgers

  • 900g beef mince
  • 1 egg
  • 1 medium onion, chopped
  • 275g grated Cheddar cheese
  • 1 dash Worcestershire sauce

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat barbecue or oven grill.
  2. In a large bowl, mix together the mince, egg, onion, Cheddar cheese and Worcestershire sauce using your hand. Form into 6 even sized burgers.
  3. Place the burgers on the barbecue or until the grill, and cook for 5 minutes per side, or until well done.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (18)

by jojobeanzsis

Very moist-interesting flavor-stuck to the grill a little more than most, but that was because of the cheese. I did actually soften onions before-as I am not a big onion fan and I did add a dash of A-1 Steak Sauce. Should have chopped the onions finer, but great flavor. Likely to make again.-05 Sep 2006

by Bonnette McNichol Lepley

These were good and easy to make. I doubled the recipe and froze the mixture. I pulled them out and cooked them on the stove (it was too cold to grill). These were good and everyone enjoyed them. I guess I make bigger burgers because with doubling the recipe, I only got 10 burgers.-22 Jan 2008

by [email protected]

I made this recipe but substituted a combo of onion salt and onion powder for the onion (because my kids don't like onion) and used cheddar jack cheese (because that's what I had on hand). It was very delicious. The burgers were very juicy with a hint of cheese melted in them. I will make it again. My daughter didn't think it tasted any different from my regular burgers but I could tell the difference in the juiciness and even a slight hint of cheese taste and she ate over half of her burger this time which is unusual for her.-01 Aug 2007

Stuffed Blue Cheese Burgers

Scott Phillips

The humble cheeseburger becomes an elegant entrée in this inspired interpretation. A good way to tell if these burgers are cooked to your liking—without cutting into them to peek—is to watch how the meat cooks on the sides. When the raw pink color first disappears you know they’re still rare in the middle a couple of minutes after that they should reach medium rare.

How to Make Cheesy Party Burgers

First we’ll start by browning the ground beef. Here’s how I like to do mine. First, I get the pan very, very hot, until it starts to smoke.

Then I add the ground beef, straight from the package, without breaking it up. I let it cook like this for 1-2 minutes over high heat, until the bottom is browned and seared.

Then I flip it over and let the other side brown, for 1-2 minutes. This extra step helps the beef not look “gray” and the sear gives the beef a fabulous flavor. It’s all about the flavor!

When the second side is browned, add the seasonings and onions, then break up the beef with a spatula to finish browning.

Drain off any excess grease, if necessary, then add the garlic and stir to combine until fragrant, about 30 seconds.

Add the drained tomatoes and stir to combine.

Now place the bottom half of the dinner rolls in a 9吉 baking dish that’s been generously coated with nonstick cooking spray.

And 12 slices of cheese. I am using sharp cheddar, but feel free to use your favorite cheese!

Finish off with the top half of the dinner rolls.

Now we’re going to make a fabulous glaze that is going to send these burgers over the top. You’ll need Worcestershire sauce, mustard, butter, brown sugar, and sesame seeds. Because burgers need sesame seeds!

If you’re totally against mustard you can use ketchup here instead. I’m not the hugest fan of mustard and would never willingly put it on my burger, but I like it in this glaze. You’ll never even know it’s there.

Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined.

Then pour it over the burgers. At this point you could cover with foil and keep in the fridge overnight and bake the next day.

When ready to eat, bake at 350 degrees F for 25 minutes.

Gooey. Melty. Cheesy. Toasty.

Total deliciousness in every bite. These Cheesy Party Burgers know how to blow the party up. :)


So good. Made on stove with grill pan. Best burgers I've made inside, ever.

Good idea for burgers with a bit of a difference. After reading these reviews I cut the very sharp cheese I was using into squares about 1 1/2" square and 1/2" thick, and molded the burger mixture around them. I lightly floured the outside of the finished burger and chilled them well to help them hold together for the barbecue. Some minor problems with cheese leaking at the very end but otherwise pretty good. It inspired me to make a batch of meatballs mixing grated parmesan in with the meat as well as putting a small cube in the middle - -excellent. Can never have too much cheese!

Even though I, too, had a messy cheese issue, I would make this again and be more careful assembling the burgers. The recipe easily doubled although, for personal tase, I would add a little less onion. Good, clean flavor. This recipe is a keeper.

A creative way to add more cheese to my burger!

Awesome and easy to prepare. Next time we will try blue cheese. Lots of possibilities with this recipe.

This recipe and the reviews inspired me to use the idea to make cheese stuffed meatballs. I added some finely chopped garlic, some fresh breadcrumbs and an egg yolk to the meat mix, then formed balls, pushing a cube of cheese inside each one. I chilled them for half an hour before cooking them and I had no cheese leaks. Taste great with or without pasta and kids love ɾm!

so good. i used pepper jack cheese, cut into small chunks. i added a bit more seasonings, some hot pepper. it was delicious, perfect summer fare!

When I make them again, I would likely use a little less Worcestershire. Otherwise they were great.

Last night I made 28 patties with this recipe for an impromptu end of summer party. They received rave reviews even from those that were not hamburger eaters. These will become a staple for our grill. A food processor is a must for the large quantity though! I cut back on the onion a bit, too. We had an assembly line of stuffing. My husband made loosely shaped patties and my neighbor and I stuffed. She stuffs a lot of breads and things and she suggested we start from the center of the flat side of the pattie and form a large well (almost a basket), fill with cheese, fold the sides over, pinch together and pat and gently toss with light hands to form the pattie. It really worked well, went fast, and no cheese leaked on the grill.

Instead of trying to form a hole in the patties and covering it back up, I made 4 thin patties, put the cheese on one and sealed with another. Added crumbled cooked bacon to the meat for an extra flavor treat.

We are not hamburger eaters -- in fact, we couldn't recall the last time we grilled hamburgers in the 20 years we've lived here. That will now change. These hamburgers were awesome, and no doubt this recipe will become a barbecue standard at our house. Even my 16 year old daughter ate three -- without buns, of course. One concern was that we used a mere fraction of the cheese called for, so we must have done something wrong. The recipe calls for "dividing the meat into two sections" and stuffing with cheese. That didn't make a lot of sense to us, so we made two equal sized balls of hamburger, stuffed each with cheese, and then married them together into a pattie. One note: we didn't use the English muffins, but instead substituted Pepperidge Farm whole wheat buns with sesame seeds that were terrific. A+ overall!

Just watch out! The cheddar will probably leak out onto your grill/bbq and make a mess. Just be prepared for the cleanup! I tried to use less cheese to prevent the "fallout" of cheese, but it still didn't help. I found it easier to split your burger ball into twos and flatten both sides. Dig an indentation into the larger of the patties and insert the cheese. Then cover the patty with the remaining patty and seal it. This way, the cheese will stay inside the patty when you flatten it out.

Wonderful "burger" recipe. used lean ground beef and added some chopped garlic then BBQɽ on charcoal grill. easy and delicious

I am usually not a big burger fan but these are great. I made them exactly how the recipe said to. I have had many repeat requests from my family to make the burgers again and again!

This was terrific. Wasn't sure you could improve on the basic burger, but I'll be doing these from now on. However, I'm skipping stuffing the cheese, as you can't put too much without it falling out. I'll put it on top instead. Also wasn't sure Iɽ like the English muffins, but again, it was a nice, unexpected change. Delicious!

I thought it was so-so, but a friend at the BBQ described it as "orgasmic". Certainly a nice and easy change from a simple burger. Needs more zip. very sharp cheese, lots of garlic, maybe double the worcester sauce

The cheese fell out on me, too. I would make these again, but more carefully, to keep the cheese inside. (I didn't think that I did a horrible job of it, but it fell out anyway.) We also added the rest of the cheese as a topping. I wasn't too impressed with the taste--it seemed rather bland, so we'll be dressing it up a little more next time. But this seems like a good basic starter.

I'm converted. Until now, I've been a purist about hamburgers: nothing but beef in the patties. But these were really great, and not at all complicated. Even easier if you use a food processor to chop the onions and parsley. Didn't have enough red onion, so I mixed it with Vidalia, but otherwise followed the recipe exactly. Everyone loved this fabulous variation.

I used pepper-jack cheese instead of cheddar for an added bite. Not as difficult to make as I expected.

Good, but added garlic, hot sauce and Dale's Marinade to add flavor. Left out the onions and used onion powder instead. Could do without the parsley. Topped with left over shredded cheese. Served with grilled corn with lime butter and grilled zucchini and squash. great summer meal.

these burgers made me the hit of the bbq. I used a stinkier cheese, like gorgonzola i think it was. I also added minced garlic to the mix. They were awesome and needed very little in the way of condiments or toppings. I bet pickled red onions would be nice on top.

These were great. A nice break from regular burgers on the grill. I had no problem with leaking cheese.

Used a grill pan instead of a BBQ and these turned out great, although I, too, had problems with the cheese leaking out a bit. Not a big deal, just made for slightly messier clean-up. Couldn't fit the amount of cheese called for into the burgers, so sprinkled some on top. Will be making these again very soon--yum!

I had the same problem with the cheese dripping out (only on one of the two burgers). I will try to be extra-careful to mold the burger meat around the cheese. I also added shredded cheese on top of the burger--never can have too much cheese on a burger!

THis was very good considering the fact that if you overcooked the burgers, they wouldn't end up all dry in the middle, but if you like cheeseburgers, put some more cheese on top of your burger. It needed more cheese.

Keto cheeseburger


  • 2 (8 oz.) 2 (230 g) tomato tomatoes
  • 2 (1 oz.) 2 (30 g) scallion scallions
  • 1 (7 oz.) 1 (200 g) avocadoavocados
  • 1 tbsp 1 tbsp olive oil
  • 2 tbsp 2 tbsp fresh cilantro , chopped
  • salt, to taste
  • 1½ lbs 650 g ground beef
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded and divided
  • 2 tsp 2 tsp garlic powder
  • 2 tsp 2 tsp onion powder
  • 2 tsp 2 tsp paprika powder
  • 2 tbsp 2 tbsp fresh oregano, finely chopped
  • 2 tbsp 2 tbsp butter, for frying
  • 5 oz. (4 cups) 140 g (900 ml) lettuce
  • ½ cup 120 ml mayonnaise or vegan mayonnaise
  • 5 oz. 140 g cooked bacon, crumbled
  • 4 tbsp 4 tbsp pickled jalapeños, chopped
  • 2½ oz. 70 g sliced dill pickle sliced dill pickles
  • 4 tbsp 4 tbsp Dijon mustard

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Here's how to make your own super-healthy mayonnaise without soybean oil and additives.

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Can I please ask for an edit? I've made this twice and I've made the same mistake both times. Could the qty of cheese to put in the patties be edited to 50g and put the other 50g in with the toppings please?

I will alert the recipes team. In the meantime, pay attention to step 2 which references half the cheese.

Hi please can I ask a quick question if I made the burgers for 2 servings and still made 4 burgers
How many do I have for my tea?
Many thanks

If you need this meal to feed two people, then divide however many burger patties you made by 2 to get a serving.

Thank you, just wanted to check as well. If you wanted to double up as you suggested tea and a dinner the next day do you need a serving for 2 or 1 thank you in advance

If you need enough food for two meals, choose 2 servings.

On the two week challenge do I just eat what is on the recipe. Three meals a day with no vegetables? And the snack would be the bouillon cubes ?

On the two week challenge do I just eat what is on the recipe. Three meals a day with no vegetables? And the snack would be the bouillon cubes ?

In this recipe, (for 4 portions) you call for "150g cooked bacon, crumbled". Am I to take that at face value, and weigh out 150 of cooked bacon, then crumble it? Or might this recipe better read "150g of bacon, cooked then crumbled?" Based on what I have learned is the size of 150g of raw bacon that has then been cooked, that would seem to be a more appropriate amount of bacon to split between 4 cheeseburgers.

Thanks again for an excellent site!

Perhaps a picky question. You state in many places that the default for recipes is raw weight for meat, unless otherwise indicated.
In this recipe, (for 4 portions) you call for "150g cooked bacon, crumbled". Am I to take that at face value, and weigh out 150 of cooked bacon, then crumble it? Or might this recipe better read "150g of bacon, cooked then crumbled?" Based on what I have learned is the size of 150g of raw bacon that has then been cooked, that would seem to be a more appropriate amount of bacon to split between 4 cheeseburgers.
Thanks again for an excellent site!

This would be pre-cooked weight. 1 slice of thick cut bacon is approximately 15 grams, so that's definitely plenty of bacon.

This is the ULTIMATE burger recipe! A two huge patties stuffed with a mixture of cream cheese, cheddar cheese and bacon. I bet your mouth is watering just thinking about it! Grill out this weekend and make these epic burgers.

  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup bacon bits (or 2 strips of bacon, cooked crispy and chopped into small pieces)
  • 1.5 pounds ground beef
  • Salt, pepper, onion powder and garlic powder to taste
  • 4 burger buns and toppings of your choice

Bacon Blue Cheese Burger Recipe

Now that we’ve planted the All-American Cheeseburger seed, it’s time to explore the rest of the burger family tree. This bacon blue cheese burger combines salty cheese and bacon and sweet caramelized onions for a fully balanced flavor experience that could even survive a heavy dose of ketchup. But if you want to add one more note to the symphony, our Grown Up Ketchup is a great jumping off point to the world of homemade condiments.

One logical shortcut might be mixing blue cheese crumbles in with the ground beef, but we’ve found that too much of the cheese melts out and what’s left behind is overly salty. The addition of cheese throughout also prevents the burger from cooking evenly, so we recommend topping your patty with a couple of slices of Saga Bleu, gorgonzola or roquefort instead. Pair that with some crispy bacon you cooked perfectly and sweet, sticky caramelized onions. You’ve never seen a homemade burger bun so excited to meet its demise.

  • You need to count 9 Points per portion of this Melt-in-the-middle Bacon Cheese Burgers recipe if you’re on WW Green.
  • You need to count 9 Points per portion of this Melt-in-the-middle Bacon Cheese Burgers recipe if you’re on WW Blue.
  • You need to count 9 Points per portion of this Melt-in-the-middle Bacon Cheese Burgers recipe if you’re on WW Purple.

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To make these burgers you will need a couple of specific tools a food processor (or a hand blender with a food processor attachment) and a non stick frying pan.

Recipe Summary

  • 3 pounds ground beef chuck
  • 2 tablespoons plus 2 teaspoons Worcestershire sauce
  • Coarse salt and ground pepper
  • 4 ounces blue cheese (or other soft cheese, such as Brie)
  • Oil, for grates
  • 8 rolls or buns, split
  • 2 cups packed baby spinach
  • 2 beefsteak tomatoes, cut into 8 slices
  • Sauteed mushrooms
  • Grainy mustard (optional)
  • Roasted Red-Pepper Sauce

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spreadtop roll half with mustard and Roasted Red-Pepper Sauce, as desired.

  • Time-Saving Tip: You can use pre-cut "cracker size" cheese for this recipe.  Use 2 cracker-size slices per burger.

Season the beef as desired.  Thoroughly mix the beef, 1/3 cup soup and the onion powder in a large bowl.  Shape the beef mixture into 8 balls.  Press to slightly flatten.

Place 2 cheese squares in the center of each burger.  Press the cheese down into the center of the burger and bring up the sides of the beef to cover the cheese completely.  Cover the stuffed burgers and refrigerate for 10 minutes.

Heat a 12-inch nonstick skillet over medium-high heat.  Add the burgers to the skillet (make sure the skillet is hot before adding the burgers to prevent sticking).  Cover and cook for 5 minutes.  Turn the burgers over, cover and cook for another 5 minutes or until cooked through.

While the burgers are cooking, heat the remaining soup, the water and Worcestershire sauce in a 1-quart saucepan over medium heat until hot, stirring occasionally.  Serve the burgers on the buns topped with the soup mixture and your favorite burger toppings.

Watch the video: Μπιφτέκια στον φούρνο. Yiannis Lucacos (November 2021).