Cheesecake Factory’s stuffed cheddar burger recipe

A stuffed burger and an everyday cheeseburger use the identical components, simply in alternative ways.

Whereas a cheeseburger is a patty topped with melted cheese, a stuffed burger wraps the burger meat round slices of cheese. The one easy change leads to a gooey middle of tacky goodness.

There are a number of tips to creating a profitable stuffed burger. The primary is pounding the meat to a fair thinness and checking that it’s fully wrapped across the cheese. As soon as all of your burgers are stuffed, put them within the fridge for a minimum of half-hour or as much as 24 hours earlier than they go on the grill. “This can assist stop a untimely cheese meltdown,” says Brandon Cook dinner, government chef culinary R&D on the The Cheesecake Factory.

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Cheesecake Manufacturing unit’s stuffed cheddar burger 

Components

• 8 oz. floor beef 80/20
• 1 slice sharp cheddar
• 1 slice American cheese
• 1/4 tsp. coarse salt
• 1/8 tsp. floor black pepper
• 1 ea. hamburger bun
• 1 tbsp. butter, melted
• 1/4 tsp. coarse salt                 
• 1/8 tsp. floor black pepper
• 1 tbsp. Thousand Island dressing
• 1/2 oziceberg lettuce, sliced skinny
• 1 slice tomato
• 5 ea. dill pickle chips
• 1-1/2 oz. caramelized onions, heat 

Process for stuffing burger patty:

Place plastic wrap on a clear work floor. Mound the bottom beef onto the middle of the plastic wrap. Place one other piece of plastic wrap over the mound. Use a flat-bottomed pan or pot to press the meat out right into a patty roughly 8” in diameter. Take away the highest piece of plastic wrap.