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Grilled Jalapeño Cheddar Stuffed Burgers

Grilled jalapeño cheddar stuffed burgers with a molten cheddar-jalapeño center grilled until charred and smoky on the outside. Thick, sealed patties stay juicy while the jalapeños soften and turn sweet-leaning fiery as the cheese melts.
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Prep Time 20 minutes
Cook Time 12 minutes
freeze 15 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Patties
  • 2 lb ground beef
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the Stuffing
  • 1 cup sharp cheddar cheese shredded
  • 3 jalapeños finely diced; seeds removed for mild, kept for hot
  • 2 oz cream cheese softened
For Assembly
  • 4 brioche burger buns toasted
  • 4 tbsp mayonnaise
  • 1 tbsp hot sauce optional
  • 4 romaine or iceberg lettuce leaves
  • 2 tomatoes sliced thick
  • 0.5 red onion thinly sliced
  • 8 pickle slices
  • 1 extra cheddar slices optional, for topping

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make and freeze the jalapeño cheddar stuffing
  1. In a bowl, mix the shredded sharp cheddar, diced jalapeños, and softened cream cheese until fully combined into a thick paste.
  2. Divide the mixture into 4 equal portions, roll each into a compact disc, and freeze for 15 minutes so they stay sealed while grilling.
Form and seal the stuffed burger patties
  1. In a mixing bowl, season the ground beef with garlic powder, onion powder, smoked paprika, Worcestershire sauce, kosher salt, and black pepper.
  2. Mix gently just until evenly distributed, then divide the meat into 8 equal portions and flatten each into a thin round patty about 5 inches across.
  3. Place one frozen cheese disc in the center of 4 patties, top each with another patty, and press the edges firmly to seal completely.
  4. Reshape the burgers into uniform thick patties so the stuffing core is centered.
  5. Press a small indent in the center of each patty with your thumb to help prevent puffing on the grill.
Grill until charred and molten inside
  1. Preheat your grill to medium-high heat, about 400°F / 200°C, and brush the grates lightly with oil.
  2. Grill the patties for 5–6 minutes per side without pressing down, until the internal temperature reaches 160°F (71°C).
  3. If using extra cheddar slices, place them on top during the last minute of grilling and close the lid to melt.
Toast buns and assemble
  1. Toast the brioche buns on the grill for 1–2 minutes, cut side down, until lightly browned.
  2. Mix the mayonnaise with the hot sauce if using, then spread it on the toasted buns.
  3. Assemble burgers with lettuce, tomato, red onion, pickles, and the stuffed patty, and serve immediately.

Notes

For best melting, keep the stuffing discs fully frozen until assembly and avoid overworking the beef so the patties stay tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium-low until warmed through (avoid microwaving if you want the crust texture). Freezing: freeze formed, ungrilled patties for up to 2 months—thaw in the fridge overnight before grilling. Dietary swap: use a lower-fat cheese (or part-skim mozzarella blended with sharp cheddar) to reduce richness while keeping a melty center.