Description
Juicy, flavorful stuffed burgers featuring a secret pocket of melted smoked Gouda and caramelized onions. This recipe solves the common issue of cheese leakage, ensuring a gooey, savory center in every bite.
Ingredients
Scale
- 2 pounds (900g) Ground Beef (80/20 lean-to-fat ratio)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (or to taste)
- 8 ounces (225g) Smoked Gouda Cheese (cut into cubes or folded slices)
- 2 medium Yellow Onions (sliced into half-rings)
- 2 tablespoons Butter
- 1 teaspoon Brown Sugar
- 8 Burger Buns (Brioche or potato rolls recommended)
- Optional toppings: Lettuce, tomato, pickles, bacon, or sauce
Instructions
- Caramelize the onions: Heat butter in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly for 10 minutes until translucent, then add brown sugar. Continue cooking for 10-15 minutes until deeply golden brown and jammy. Set aside to cool.
- Prepare the beef mixture: In a large bowl, gently mix ground beef, garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt, and pepper. Do not overmix. Keep the bowl in the fridge to keep the meat cold.
- Prepare the cheese: Ensure the smoked Gouda is cold. Cut into cubes or fold slices to create a pocket of cheese.
- Assemble the burgers: Divide beef into 8 equal portions. Flatten each portion into a 4-inch disc. Place a spoonful of caramelized onions and the cheese in the center. Fold the edges of the beef up and over the filling, pinching the seams tightly to seal completely. Press into a ¾-inch thick patty. Repeat with remaining beef. If meat warms up, refrigerate patties for 10 minutes.
- Grill the burgers: Preheat grill to medium-high heat (400°F / 200°C). Oil grates lightly. Place burgers on the grill and cook for 4-5 minutes on the first side without moving them. Flip carefully and cook for another 4-5 minutes. Cover with lid for the last few minutes to help melt cheese if needed.
- Check temperature and rest: Insert a meat thermometer into the center of a burger; it should read 160°F (71°C). Transfer to a plate and cover loosely with foil. Let rest for 5 minutes.
- Toast the buns: While burgers rest, toast buns cut-side down on the grill for 1 minute.
- Serve: Place the burger on the bun, add desired toppings, and serve immediately.
Notes
Keep all ingredients cold to ensure the cheese stays sealed inside. Do not press down on the burgers while cooking to retain juices. For make-ahead options, assemble and freeze raw patties; cook from frozen adding 2-3 minutes to cooking time. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed burger wit
- Calories: 380
- Sugar: 1
- Sodium: 450
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 2
- Protein: 28
Keywords: stuffed burgers, smoked gouda, caramelized onions, grilled beef, labor day recipes, summer bbq, juicy burgers, easy dinner