Cheesy Stuffed Burgers
with BBQ Oven-Baked Wedges- Egg
- Wheat
- Milk
- Mustard
- Sulphites
It's a double cheese-stuffed burger extravaganza! Cream cheese is mixed with sharp cheddar and hidden inside juicy beef burgers. These beauties are finished off with tomatoes and Dijonnaise, then served with bbq-seasoned potato wedges for the very best burger dinner!
Ingredients
250 g
Ground Beef
2 unit
Brioche Bun
(Contains: Egg, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Cream Cheese
(Contains: Milk)
28 g
Spring Mix
1 tbsp
Dijon Mustard
(Contains: Mustard)
80 g
Tomato
460 g
Russet Potato
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
1.33 tbsp
Oil*
0.31 tsp
Salt*
0.31 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.Roast in the middle of the oven until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, slice tomato into 1/4-inch rounds. Stir together cream cheese and cheddar cheese in a small bowl.
Combine beef, panko, remaining BBQ Seasoning, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture.) Form beef into four 5-inch-wide patties (8 patties for 4 ppl). Divide cheese mixture between 2 patties (4 patties for 4 ppl), then top with remaining patties.Firmly pinch edges of burgers together to seal in cheese. Then gently reshape into rounds.
Heat a large non-stick pan over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then burgers. Pan-fry until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook burgers in 2 batches if needed.)Transfer patties to an unlined baking sheet. Bake in the top of the oven until cooked through, 6-9 min.
Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the bottom of the oven until lightly golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Stir together mayo and Dijon in another small bowl. Spread Dijonnaise on bottom buns, then stack with spring mix, tomatoes and burgers. Close with top buns. Serve wedges alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The BBQ seasoning and cheese filling won plenty of fans, though some found the cream cheese made the overall flavour too rich or bland rather than savoury.
- Ease of prep: Most found the recipe straightforward, but forming and sealing the stuffed patties took more effort than expected.
- Suggestions: Add an egg to the beef mixture to help bind the patties and keep the cheese inside; some reviewers also found that using only half the cheese filling reduced messiness without sacrificing flavour. If the cheese does escape during cooking, simply spoon it back on top of the patty before serving.
- Leftovers: The burgers are quite filling, and some reviewers noted the beef portion felt a little small relative to the amount of cheese filling provided.
- Wedges: The potato wedges were generally well received, though some found they needed a few extra minutes beyond the suggested cook time to turn golden and tender.
