Surprise Cheeseburgers

These are the original stuffed burgers, a Midwestern predecessor to the famous Minneapolis Juicy Lucy. The gimmick is simple: sandwich a pocket of sharp cheddar spread mixed with dill relish and mustard between two thin patties, seal the edges, and broil until the inside turns molten.

Rolled oats and a splash of milk in the ground beef mixture keep the patties tender without going dense. This is an old-school trick borrowed from meatloaf that holds moisture during the longer cook needed for a stuffed burger.

Sealing matters. Pinch the edges of the two patties together firmly all the way around, any gap becomes a leak point once the cheese melts. A crimp pattern like a pie crust helps lock it shut.

Broiling 4 inches from the heat source gives you the char of a grill without flare-ups from the juicy filling.

Pro Tips

• Use 80/20 ground beef, leaner meat dries out during the longer stuffed-patty cook time.
• Chill the assembled patties 15 minutes before broiling, firmer meat seals better and holds shape.
• Make the patties slightly wider than your buns, they shrink during cooking.
• Let the burgers rest 2 minutes after cooking, otherwise the filling erupts when bitten.

Variations

• Swap cheddar spread for blue cheese and caramelized onions for a steakhouse twist.
• Use pepper Jack and pickled jalapeños for a spicier southwestern version.
• Try cream cheese and chopped bacon for a bacon-cheese pocket.