Cheese Lover’s Burger

Preparation info
  • Serves


    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Like everyone I know, I succumb to a big, juicy cheeseburger. For a fun twist, I’ll tuck cheese into the center of the meat patties where it melts as the meat cooks. My favorite cheese to use is Cheddar or Gorgonzola. Topping the burger with extra cheese makes it simply irresistible.


  • 3 lb (1.5 kg) ground chuck
  • 1 Tbsp sea salt


In a bowl, combine the meat, salt, and pepper and mix together with your hands. Divide the meat into 12 balls and flatten 6 of them slightly. Divide the Gorgonzola into 6 portions. In the center of each of the 6 slightly flattened balls, place a cheese portion. Place the remaining balls of meat on top and pinch the edges together. Gently flatten to make 6 patties