Cheese-in-the-middle beef burgers

    18 min

    This simple burger recipe produces a burger with incomparable juiciness. The secret is stuffing the centre with cheese. You'll never go back to a regular cheeseburger again! Try serving with sautéed mushrooms over top.

    162 people made this

    Serves: 4 

    • 675g minced beef
    • 1 tablespoon Worcestershire sauce
    • 3/4 teaspoon garlic salt
    • 1 teaspoon black pepper
    • 4 slices individually wrapped cheese slices (such as Kraft Singles®)
    • 4 baps or burger buns, halved

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Combine mince, Worcestershire sauce, garlic salt and pepper in a large bowl; mix well. Form 8, thin burgers. Each burger should be slightly larger than a slice of cheese.
    2. Cut each slice of cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 burgers. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and burgers.
    3. Preheat a cast-iron or other heavy bottomed frying pan over medium heat. Pan fry burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on burger buns.


    For the juiciest burgers, be sure your minced beef is at least 20% fat.


    Ensure you make a tight seal, because it needs to be TIGHT to avoid a cheesy eruption as the cheese melts, creates steam and tries to find its way out.

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