Grilled & Filled Wisconsin Cheesy Goodie Burgers
When it comes to grilling hamburgers, you can’t make ‘em any more over-the-top than Grilled & Filled Wisconsin Cheesy Goodie Burgers deliciously stuffed with Wisconsin Cheese and other goodies inside!
To make these Grilled and Filled Wisconsin Cheesy Goodie burgers you’ll want to use 1/2-pound of ground beef for each burger. 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.
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.
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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, and lightly pinching the two together around the edges to seal.
While that method works fine, it’s a little messier than how 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 really does work!), I follow the simple three-step, press, fill, and top instructions and have my stuffed burger ready to go in next to no time.
How to make a stuffed burger:
I’ve replicated the process achieved by the “As seen on TV” gadget by using the bottom of a highball glass to aid in forming the bottom patty. It is still messier to make than using the device. But, if you don’t have one, this works very well.
In this method, I divide my ½-pound hamburger into sections. Divide it into 2/3 to 1/3 portions.
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. As you press, the edges of the patty will raise around the glass to hold the stuffing. Add the cheese and prepared filling, 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 how you construct your stuffed burgers, you’ll want to grill them on a preheated grill on medium-high heat. Grill for 7-10 minutes, flipping and turning twice on each side during cooking to achieve perfect grill marks and ensure the burger reaches the 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.
Picture the recipe step-by-step...
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
Learn how to adjust the serving size.
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Grilled & Filled Wisconsin Cheesy Goodie Burgers
EQUIPMENT
- Grill or grill pan
- Highball glass, or follow another method for stuffing
- spatula
INGREDIENTS
- 1 pound Ground Beef 80% / 20%
- Grill Seasonings Salt, Pepper, Garlic Powder to taste
- 4 slices Wisconsin Pepper Jack Cheese
- ½ medium Onion
- ½ medium Green Pepper
- 6 fresh Mushrooms
- 1 tablespoon Butter
- ½ teaspoon gluten-free Worcestershire Sauce
- Salt
INSTRUCTIONS
For the Burgers
- Divide the burger into two equal portions.
- Form burger patties according to your desired prep method for stuffing (refer to prep options).*
- Stuff each burger with one slice of cheese. Fill up with a small amount of the prepared stuffing mix. Reserve a small amount of the stuffing mix for garnishing the top for serving.
- Assemble the top and bottom patty halves.
- Season both sides with your preferred grill seasonings.
- Preheat grill to medium-high heat, according to manufacturer instructions.
- Grill the burger for approximately 7-10 minutes, flipping and turning twice on each side during cooking to achieve perfect grill marks and to ensure the burger reaches the desired doneness.
- Top each grilled burger 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 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.
- Serve on lettuce or gluten-free buns.
For the Stuffing
- In a medium skillet, heat butter over medium-high heat. Add the onion and mushrooms, reduce the heat to medium, and sauté until they soften, about 10 minutes.
- Add the green pepper, Worcestershire sauce, and salt, and continue to sauté for 5-10 minutes, occasionally stirring until the liquid evaporates and the mixture caramelizes.
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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