A molten cheese-stuffed burger cut in half

Molten cheese-stuffed burgers

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(2 ratings)

Prep: 45 mins Cook: 35 mins


Serves 4

Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce

Nutrition and extra info

Nutrition: Per serving

  • kcal654
  • fat49g
  • saturates13g
  • carbs11g
  • sugars4g
  • fibre2g
  • protein40g
  • salt2.1g
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  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, very finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 70g smoked pancetta, finely chopped



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 garlic clove, crushed
  • 4 thyme sprigs, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500g lean beef mince (no more than 10% fat)
  • 50g fresh breadcrumbs
  • 1 egg yolk
  • 60g mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 60g grated mozzarella

For the herby burger sauce

  • 120g mayonnaise
  • 2½ tsp English mustard
  • ½ small bunch of parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small bunch of basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g baby gherkins, finely chopped

To serve

  • 4 seeded burger buns, split
  • 2-3 Little Gem lettuces, leaves separated
  • 2 ripe tomatoes, sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • crispy fried onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


  1. Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.

  2. Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.

  3. Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.

  4. Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don’t have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.

  5. Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

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