Cheesy Onion-Stuffed Beef Burgers

Steps

1. 1

   Caramelize the onions

   • Melt butter in a large skillet over medium heat.
   • Add sliced onions and a pinch of salt.
   • Cook, stirring occasionally, for 12–15 minutes until the onions are deeply golden-brown and sweet.
   • They should be soft and collapsed.
   • If they start to stick, add a splash of water.
   • Taste and adjust seasoning.
   • Set aside to cool for about 5 minutes.

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   Ready when: Onions are deep golden-brown and very soft

   Tip: Don't rush this step—slow caramelization builds sweet, complex flavor. Stir often so they brown evenly, not burn.

2. 2

   Form the burger patties

   • Divide ground beef into 8 equal portions (about 3 oz / 85 g each).
   • Working with one portion at a time, gently shape it into a thin, flat round about 3½ inches (9 cm) wide on a cutting board.
   • Season the top lightly with salt and pepper.
   • Place about 1 tablespoon of caramelized onions and 1½ tablespoons of shredded cheddar cheese in the center of the round.
   • Top with another beef portion and gently press and seal the edges all the way around so no filling leaks out.
   • Lightly shape into a ¾-inch-thick patty about 4 inches (10 cm) wide.
   • Repeat with the remaining beef, onions, and cheese to make 4 stuffed patties.

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   Ready when: All four patties are sealed and uniform in shape

   Tip: Handle the meat gently and don't overwork it—this keeps the burgers tender. Make sure the edges are sealed completely or the cheese will leak out during grilling.

3. 3

   Oil the grill grateOven 400°F / 205°C

   • If your grill isn't already clean and well-oiled, take a folded paper towel or brush, dip it in oil, and rub it over the hot grill grates to prevent sticking.
   • Make sure the grill is at medium-high heat (around 400°F / 200°C).

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   Ready when: Grates are clean and shiny

   Tip: A hot, clean, oiled grate is the key to a good sear without sticking.

4. 4

   Grill the first side

   • Place the stuffed burgers on the grill, being careful not to move them.
   • Cook for 3–4 minutes without pressing down.
   • You'll see the meat firm up and begin to brown.
   • Resist the urge to flip early—you want a nice crust to form.

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   Ready when: The first side is deep golden-brown and pulls away easily from the grate

   Tip: Don't press the burgers down with a spatula—this squeezes out the juices and cheese.

5. 5

   Flip and finish cookingOven 160°F / 70°C

   • Flip the burgers carefully with a thin spatula and cook the second side for 3–4 minutes more for medium doneness (160°F / 71°C internal temperature).
   • If you like your burgers medium-rare, cook for 2–3 minutes.
   • The cheese inside will be completely melted by the time they reach the target temperature.

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   Ready when: Meat registers 160°F (71°C) on a meat thermometer inserted horizontally into the thickest part without touching the filling

   Tip: Use a meat thermometer—it's the most reliable way to check doneness without cutting into the burger and losing cheese.

6. 6

   Rest and serve

   • Transfer the burgers to a clean plate and let them rest for 2 minutes.
   • This allows the juices to redistribute and keeps the cheese warm and contained.
   • Serve on toasted buns with your choice of toppings (lettuce, tomato, pickles, mayo, or additional condiments).

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   Ready when: Burgers have rested and are ready to serve

   Tip: Don't skip the rest—it makes a big difference in texture and juiciness.