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Cheese Stuffed Burgers

Cheese Stuffed Burgers

It's National Burger Day and we are celebrating by enjoying this monstrous all grass finished beef burger, liberally seasoned with Somethin' To Beef About and stuffed with a spicy chipotle cheddar! We seared it on a screaming hot cast iron pan and nestled it on a bed of skillet onions with jalapeños. Finally, we capped it with a toasted brioche bun brushed with Cluck Butter.

I hope you enjoy this recipe as much as we did!

Here's how we do it:

Cheese Stuffed Burgers

Chipotle Cheddar, Onions and Jalapeños


  • 1 lb of grass finished beef.
  • 2 slices of chipotle cheddar cheese.
  • 2 tablespoons of Somethin' To Beef About.
  • 1 vidalia onion.
  • 1 fresh jalapeño.
  • 2 brioche buns.


  • Cut cheese slices into fours and stack on top of eachother. This will make a nice square block of cheese. Set aside.
  • Place the ground beef into a bowl and season liberally with Somethin' To Beef About.
  • Divide beef into four equal quarters and form into balls.
  • Insert the cheese into the center of the ball, sealing the edges tight. Do not overwork the beef, this will lead to a tough burger.
  • Flatten the balls into approximately 1 inch thick patties. Don't expose any cheese, which will lead to leakage!
  • The burgers are best if they are allowed to setup. Let rest in the fridge for at least an hour. This will help the meat meld together and not split during cooking.
  • Wash and core your jalapeños, removing any seeds and membranes. Slice into rings. Set aside.
  • Slice the vidalia onion into rings. Set aside.
  • Brush your brioche buns with Cluck Butter. Set aside.
  • In a high heat cast iron skillet, place your buns butter side down. Allow them to toast. Remove.
  • Put your onions and chiles into the skillet and add a small amount of Cluck Butter. Let those blister and cook until onions are translucent. Set aside.
  • Place your burgers into the skillet and cook until desired doneness. Approximately 3 to 4 minutes per side for a medium-rare. If the cheese begins to leak out, the burger needs to come off. Let the burgers rest for 5 minutes before building the burger.
  • Build your burger! I prefer bun, toppings, burger, bun! This allows the juices from the burger to mingle with the toppings and create some amazing flavors!
  • Enjoy!
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