Cheesecake Factory’s stuffed cheddar burger recipe

A stuffed burger and a regular cheeseburger use the same ingredients, just 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 results in a gooey center of cheesy goodness.

There are a few tricks to making a successful stuffed burger. The first is pounding the meat to an even thinness and checking that it’s completely wrapped around the cheese. Once all your burgers are stuffed, put them in the refrigerator for at least 30 minutes or up to 24 hours before they go on the grill. “This will help prevent a premature cheese meltdown,” says Brandon Cook, executive chef culinary R&D at the The Cheesecake Factory.

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Cheesecake Factory’s stuffed cheddar burger


  • 8oz. ground beef 80/20
  • 1 slice sharp cheddar
  • 1 slice American cheese
  • 1/4 tsp. coarse salt
  • 1/8 tsp. ground black pepper
  • 1 ea. burger bun
  • 1 tbsp. butter, melted
  • 1/4 tsp. coarse salt
  • 1/8 tsp. ground black pepper
  • 1 tbsp. Thousand Island dressing room
  • 1/2 oz iceberg lettuce, sliced ​​thin
  • 1 slice of tomato
  • 5 ea. dill pickle chips
  • 1-1/2 oz. caramelized onions, warm

Procedure for stuffing burger patty:

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

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