These bacon, onion, and cheese stuffed burgers are juicy, cheesy, and loaded with flavor in every bite. They’re perfect for a low-carb dinner on their own or stacked on a toasted bun with lettuce, tomato, pickles, and your favorite sauce.
Updated 08/15/2026 – refreshed with extra tips, fun burger facts, stuffing ideas, and cooking tricks for keeping stuffed burgers sealed and juicy.
Updated 07/21/2021 – added shredded cheese in lieu of sliced cheese.
What is a stuffed burger?
A stuffed burger is made by sealing flavorful ingredients between two thin ground beef patties, turning the filling into a melty surprise in the middle. Instead of putting bacon, onions, and cheese only on top, this version tucks them inside so the flavors warm together as the burger cooks.
Fun fact: The word “hamburger” is tied to Hamburg, Germany, where Hamburg-style minced beef helped inspire the burger we know today. The modern burger became a handheld favorite once that seasoned patty met bread or a bun in the United States.
How do you keep stuffed burgers from falling apart?
Very carefully. No, seriously. The best trick is to make two thin patties, add the filling to the center, then pinch and smooth the edges until the burger looks like one sealed patty. Chill the stuffed burgers in the fridge for 15–30 minutes before cooking so the meat firms up and the seams stay closed.
- Use cold ground beef so the patties hold their shape.
- Keep the filling away from the edges so it doesn’t leak out.
- Press out extra air pockets before sealing.
- Flip only once or twice, and use a spatula instead of pressing down on the burger.
Tip: If a little cheese escapes, don’t panic. Those crispy cheese edges are cook’s treats.
What do you put inside a burger?
To create a stuffed burger, you can put almost anything you want inside—as long as it tastes good warm and is cut small enough to fit. Bacon, shredded cheese, diced onions, fried onions, jalapeños, mushrooms, peppers, and caramelized onions all work well. Avoid overstuffing; a tablespoon or two of filling per burger is usually enough.
Tips and tricks for the best stuffed burgers
- Choose the right beef: Ground chuck or an 80/20 blend gives the burger enough fat to stay juicy.
- Season the outside: Salt, pepper, garlic powder, or your favorite burger seasoning works best on the outside so the beef browns nicely.
- Shred the cheese: Shredded cheese melts faster and spreads more evenly than a thick slice. I have made these with shredded cheese and with sliced cheese.
- Cook over medium heat: Too much heat can burn the outside before the middle is cooked.
- Use a thermometer: Ground beef should reach 160°F for food safety.
Low-carb serving idea: Skip the bun and serve the stuffed burger with a side salad, roasted veggies, or pickle spears. Bun lovers can toast the bun lightly so it holds up to all that juicy filling.
More fun burger facts
- Burgers became popular because they are easy to customize—every topping changes the personality of the meal.
- Cheese-stuffed burgers are often called “inside-out cheeseburgers” because the cheese melts from the middle instead of the top.
- Pickles, onions, and mustard are classic burger add-ons because their sharp flavor balances rich beef and cheese.
Other Burger Options
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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God Bless!
~Bobbi
Stuffed Burgers
Equipment
Ingredients
- 1 Lb Ground Beef
- 2 Tbsp Cheddar Cheese, Shredded
- 1/4 Cup Onion, cut
- 2 Slice Bacon, Crumbled
- Salt & Pepper To Taste
Instructions
- Preheat skillet to medium high heat.
- Make 4 patties from your hamburger.
- Add half of your cheese, half of the crumbled bacon and half of the onion on top of one patty. Keep ingredients in the middle. *Changed the cheese to shredded on my update*
- Add another patty on top and press/pinch the sides to seal in the ingredients.
- Repeat for the other burger. Place in the fridge for 15-30 minutes before frying.
- Place the patties on the skillet. Cover for 7 minutes. This helps hold in the heat and cook the inside as well. Repeat this for the other side of the patty.
- Then remove the lid/cover and cook an additional 4-5 minutes on each side – uncovered.
- Make sure your internal temperature is 165° before removing from the pan. Serve!!
Well. This burger pretty much mixes three of my favorite things! I can already smell this cooking…
Ah…then perfect for you 😉 Yay! Thanks for stopping by and checking it out!
Have a great day!
I’d love these! I usually don’t eat the bun with my burgers and these look like I could get away with eating one and be full. Yum, thanks for sharing.
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Not sure how you are, but I couldn’t finish mine. I had the onions on the side and a spoonful of beans and it was too much. Thanks so much for stopping by and checking it out!!
Have a great day!