Cheesecake Factory Stuffed Cheddar Burger Recipe

A stuffed burger and a regular cheeseburger use the same ingredients, but in different ways.

While a cheeseburger is a patty topped with melted cheese, a stuffed burger wraps the burger meat around slices of cheese. The one simple change gives a gooey center of cheesy goodness.

There are a few tips for a successful stuffed burger. The first is to pound the meat to an even thinness and check that it is completely wrapped around the cheese. Once all your burgers are stuffed, refrigerate them for at least 30 minutes or up to 24 hours before putting them on the grill. “This will help prevent premature melting of the cheese,” says Brandon Cook, Executive Chef Culinary R&D at The Cheesecake Factory.

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Cheesecake Factory Stuffed Cheddar Burger


  • 8 oz. ground beef 80/20
  • 1 slice of sharp cheddar
  • 1 slice of American cheese
  • 1/4 tsp. coarse salt
  • 1/8 tsp ground black pepper
  • 1 ea. hamburger bun
  • 1 tbsp. melted butter
  • 1/4 tsp. coarse salt
  • 1/8 tsp ground black pepper
  • 1 tbsp. Thousand Island Dressing
  • 1/2 oz iceberg lettuce, thinly sliced
  • 1 slice of tomato
  • 5 ch. dill pickle chips
  • 1-1/2 oz. caramelized onions, hot

Procedure for stuffing the burger patty:

Place plastic wrap on a clean work surface. Mount the ground beef in the center of the plastic wrap. Place another piece of plastic wrap over the mound. Use a pot or a flat-bottomed pan to press the meat into a patty about 8 inches in diameter. Remove the top piece of plastic wrap.

Place the slices of cheese, stacked on the galette. Break the corners of the cheese and place it on the rounded slices. Gently fold the excess meat over the cheeses, covering it completely. Use the plastic wrap to help fold the meat over the cheese and press down to form a patty.

Repeat the process as needed (if making more than one) and wrap the patties individually in plastic for storage.

Let the patties rest in the fridge for at least 30 minutes before baking and up to 24 hours.

Assembly of the burger:

Place the prepared Stuffed Cheddar Burger Patty on the grill and season with salt and pepper. Cook for 2 minutes then turn the burger to 45° to score and cook for an additional 2 minutes.

Brush the melted butter on the cut sides of the bread and place it (cut side down) on a griddle or non-stick skillet to toast for about 30-60 seconds. Remove the bread and set it aside until needed.

Flip the burger and cook for 2 minutes. Turn the burger 45° to the mark and continue cooking for 2 minutes.

Season the burger with salt and pepper just before removing it from the grill.

Spread the Thousand Island dressing evenly over the base.

Mount the iceberg lettuce on the bottom bun. Garnish with the tomato slice and pickle chips. Place the burger on the pickle chips. Spread the hot onions evenly over the burger. Place the top bun on the burger and enjoy!

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