Pepper Jack Cheese Stuffed Hamburgers
Make the best stuffed hamburgers at home with this easy recipe. These juicy cheese stuffed burgers are packed with flavor and a melty center in every bite.
If you’ve never bitten into a burger and had warm, melty cheese spill out from the center… you’re missing out. These stuffed hamburgers take everything you love about a classic burger and level it all the way up.
Instead of melting cheese on top, we’re tucking it inside the beef patty for the ultimate cheese stuffed burger experience. The result? Juicy, flavorful homemade burgers with a gooey cheese surprise in every bite.
Recipe at a glance
- Juicy, flavorful burgers every time
- Melty cheese hidden inside the patty
- Simple ingredients you already have
- Perfect for grilling or stovetop cooking
- A guaranteed crowd-pleaser
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Ingredients you will need
Once you try a cheese stuffed hamburger, going back to regular burgers might feel a little… boring. To make this burger recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Ground beef (80/20) – The fat ratio is key for juicy stuffed hamburgers. Lean ground beef can dry out, especially since these cook a little longer than traditional burgers.
- Pepper jack cheese – Adds a creamy, slightly spicy kick. It melts beautifully, making it perfect for cheese stuffed burgers.
- Seasoning blend – A simple mix of salt, pepper, garlic powder, and onion powder enhances the natural flavor of the beef without overpowering it. This is just a basic blend. Kick things up a notch with my homemade all-purpose seasoning mix.
Substitutions and variations
- Swap pepper jack for cheddar cheese, mozzarella, gouda, feta cheese, or blue cheese
- Add diced jalapeños for extra heat
- Mix in cooked bacon bits for a smoky twist
- Use ground turkey for a lighter version (just note it may be less juicy)
How to make pepper jack cheese stuffed hamburgers
Step 1: In a small bowl, combine the salt, pepper, garlic powder, and onion powder.
Step 2: Divide 2 pounds of ground beef into 8 equal portions. Flatten each portion into thin patties.
Step 3: Sprinkle half of the seasoning mixture over the first side of each burger patty.
Step 4: Place one or two cubes of pepper jack cheese in the center of 4 patties.
Step 5: Cover the top of the cheese with another patty (seasoning side in) and seal the edges tightly to form thick burger patties. This step is key to a successful cheese stuffed hamburger—no gaps means no leaking cheese.
Step 6: Sprinkle the remaining seasoning over the second side of each burger. Place the stuffed patties in the refrigerator for 30 minutes. This helps them hold their shape during cooking.
Step 7: Preheat a grill, flat top grill, or large skillet over medium-high heat. Cook the burgers for 4–5 minutes per side, flipping once, until the internal temperature reaches 160°F.
Step 8: Let the burgers rest for 5 minutes before serving. This keeps the juices—and that melted cheese—inside. Serve on buns with your favorite toppings.
Tips for the best stuffed burgers
- Seal the edges well to keep the cheese from leaking out
- Don’t overwork the meat or the burgers can turn tough
- Chilling is key for maintaining shape while cooking
- Use a meat thermometer to avoid overcooking
Topping suggestions
Top your cheese-stuffed burgers with:
Serving suggestions
These homemade burgers pair perfectly with:
Storage, freezing, and reheating
Storage. Store leftover stuffed hamburgers in an airtight container in the refrigerator for up to 3–4 days. For best results, store the patties separately from the buns and toppings to prevent sogginess.
Freezing. To freeze uncooked stuffed burgers, assemble the patties as directed, wrap each burger tightly in plastic wrap or parchment paper, place the beef patties in a freezer-safe bag or container, freeze for up to 3 months.
To freeze cooked burgers, let the burgers cool completely. Wrap them individually and store in a freezer-safe container, freeze for up to 2–3 months.
Reheating. From the refrigerator, reheat in a skillet over medium heat for 3–4 minutes per side until warmed through. You can also microwave in 30-second intervals until hot.
From frozen, thaw overnight in the refrigerator for best results. Reheat in a skillet or oven at 350°F until heated through. Avoid overheating—this can cause the cheese center to leak out or become greasy.
Pepper Jack stuffed hamburgers FAQ’s
This usually happens when the patties aren’t sealed tightly enough. Make sure to press and pinch the edges firmly before cooking.
Even a small opening can cause the cheese to escape. Double-check the seal and avoid overstuffing.
Yes! You can assemble the patties and store them covered in the refrigerator for up to 24 hours before cooking.
Absolutely. Wrap each uncooked patty tightly and freeze for up to 3 months. Thaw in the refrigerator before cooking.
Tried This Recipe? Let Me Know!
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If you made Pepper Jack Cheese Stuffed Hamburgers, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Pepper Jack Cheese Stuffed Hamburgers
Ingredients
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds ground beef 80/20 mix
- 4-8 ounces pepper jack cheese, cut into small cubes
Instructions
- In a small bowl, combine the salt, pepper, garlic powder, onion powder,
- Divide the beef into 8 equal portions and flatten each portion into a thin patty.
- Season one side of each patty with half of the seasoning mixture.
- Place a cube (or two) of pepper jack cheese in the center of 4 patties. Top each with another patty and seal the edges tightly to enclose the cheese. Shape into thick burger patties.
- Season the outside of each patty with the remaining seasoning mixture.
- Chill the stuffed patties for 30 minutes before cooking to help them hold their shape.
- Preheat a grill or skillet to medium-high heat.
- Cook the burgers for 4–5 minutes per side, flipping once, until the internal temperature reaches 160°F.
- Remove the burgers from heat and let them rest for 5 minutes before serving.
- Serve on buns with desired toppings.
Video
Notes
- Be sure to seal the edges tightly to prevent cheese from leaking out.
- For extra heat, mix diced jalapeños into the ground beef.
- Avoid pressing down on the burgers while cooking to keep them juicy.
These stuffed hamburgers are one of my favorite ways to upgrade a classic burger. The seasoned beef stays incredibly juicy, and that melty pepper jack center adds just the right amount of flavor and heat.
Jenny, they are for the onions. I accidentally left them out of the instructions. I have changed the recipe.
What are the mustard and Worcestershire sauce for?
You’re welcome! Let me know how they turn out!
yummmmm!!! this looks amazing!!!! thanks for the inspiration to try creating the same at home!
HA! I love that!
So mouthwatering! These look amazing, Lisa. My husband just might want to marry me all over again if I made these, ha!