When it comes to grilling hamburgers, you can’t get ‘em any more delicious than filling them up with great Wisconsin Cheese and other goodies inside!
These huge stuffed Cheesy Goodie-Burgers are filled and topped with a double dose of Wisconsin spicy pepper jack cheese, caramelized onions, green peppers, and fresh sautéed mushrooms.
To make them you’ll want to use 1/2-pound of ground beef for each. Most chefs and burger fanatics will choose their ground beef with meat to fat ratio of 80% / 20% to produce a juicy and flavorful burger cooked medium-rare to medium that cooks up without a greasy coating.
Using your personal preference for taste and flavor will dictate the stuffing you want to put inside. If you’re using another meat, like bacon, make sure to cook it first. Vegetables such as onions, mushrooms, and peppers should also be sautéed ahead of time. Otherwise, your burger will be charred and burnt before the stuffing inside is cooked.
Many recipes for stuffed burgers call for using ¼-pound of the burger, shaping it into a round patty with a small indent in the center, placing your stuffing on that half of the patty then, placing the other ¼-pound patty half on top of the stuffed one, and lightly pinching the two together around the edges to seal.
While that method works fine, it’s a little messier than the way I usually make them. With the help of one of those “As-Seen-On-TV” stuffed burger presses (Yep, I’ve got one, and it works swell.), I follow the simple three-step, press, fill, and top instructions and have my stuffed burger ready to go in next to no time.
I’ve also replicated the process achieved by the gadget by using the bottom of a highball glass to aid in forming the bottom patty. Still, messier to make than using the gadget, yet works very well, in this method I divide my ½-pound of burger by 2/3 to 1/3. Next, make a thick patty with the 2/3 burger portion, place it on a small plate and use a glass to form a well in the center while making the edges of the patty raise up to hold the stuffing. Add the cheese and prepared stuffing, form the remaining 1/3 burger portion into a thin patty sized to fit the top of the stuffed patty portion, then work your way around the edges of the top and bottom, pinching and forming to seal the two together for a ½-pound stuffed burger that’s ready to season and grill.
No matter what method you use to construct your stuffed burgers, you’ll want to grill them on a pre-heated grill on medium-high heat. Grill for about 7-10 minutes, flipping and turning twice on each side during cooking to achieve perfect grill marks and the burger reaches desired doneness. You can top the burgers with Wisconsin Cheese during the last two minutes or so, and if serving on gluten-free buns, you can toast your buns for about the same length of time.
After removing from the grill, cover with foil to let the burgers rest for 3-5 minutes before eating so that the juices redistribute back into the burger
UNDERSTANDING GROUND BEEF GRINDS FOR LEAN-TO-FAT RATIOS IN BURGERS*
85% Lean / 15% Fat – A leaner grind that can tend to dry out if not cooked properly.
80% Lean / 20% Fat – The most common choice for grilling healthier burgers which are still juicy, tasty, and flavorful.
75% Lean / 25% Fat – The meat is usually pink and contains several flecks of fat flavor.
70% Lean / 30% Fat – Makes flavorful and juicy burgers, higher in calories.
*Sources Used: Wisconsin Beef Council and the Cattleman’s Beef Board and National Cattleman’s Beef Association
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A TIDBIT OR TWO ABOUT KYMBERLEY:
HEY! I’M SO HAPPY TO MEET YOU!
I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.
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