Chile-Cheese Stuffed Burgers (Melty Filling Inside!)
If you love spicy burgers, these chile-cheese stuffed burgers are a must-try. You will surely enjoy the process of making these homemade burgers.
Equipment
- Charcoal or gas grill (or cast-iron skillet for stovetop method)
- Large mixing bowl
- Kitchen scale
- Small salad plate (for pressing patties)
- Rimmed baking sheet
- Instant-read thermometer
Ingredients
Burger Patties
- 1 ½ pounds ground chuck 80/20 blend recommended, about 680g
- 1 teaspoon kosher salt about 6g
- ½ teaspoon ground black pepper freshly ground
Filling
- 1 medium poblano chile roasted, peeled, seeds removed, and finely chopped
- ⅓ cup Monterey Jack cheese shredded, about 40g
Toppings and Assembly
- 3 whole hamburger buns brioche or potato rolls recommended, split and lightly toasted
- 4 leaves butter lettuce or green leaf lettuce
- 1 large tomato ripe, sliced into 1/4-inch rounds
- 4 thin slices red onion separated into rings
- 1 large avocado ripe, sliced
Instructions
- Place the ground chuck in a large mixing bowl, add the salt and pepper, and mix gently until just combined — do not overwork the meat. Divide the mixture into six equal portions (4 oz / 113g each) using a kitchen scale.1 1/2 pounds ground chuck, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
- Place one portion in the centre of a small salad plate and press it outward evenly to form a thin patty about 1/4 inch (6mm) thick and slightly wider than your bun. Carefully transfer to a rimmed baking sheet lined with parchment paper. Repeat with the remaining five portions.1 1/2 pounds ground chuck
- Refrigerate the patties uncovered for 1 hour. This firms the meat so the sealed edges hold together on the hot grill — do not skip this step.
- Remove the patties from the fridge. Divide the roasted poblano pieces and shredded Monterey Jack evenly among three of the six patties, mounding the filling in the centre and leaving a 1/2-inch (1cm) border around the edge.1 medium poblano chile, 1/3 cup Monterey Jack cheese
- Place a plain patty on top of each filled patty. Pinch and press the edges together firmly all the way around to create a tight seal — use the tines of a fork to crimp the edges if needed. The seal must be airtight to prevent the cheese from leaking on the grill.
- Preheat your grill to medium-high heat (approximately 400°F / 200°C). Oil the grates lightly. Grill the stuffed burgers for 4–5 minutes per side, flipping only once. The internal temperature must reach 160°F (71°C) in the centre of the filling for food safety — use an instant-read thermometer inserted through the side. Rest for 2 minutes before serving on toasted buns with your chosen toppings.3 whole hamburger buns, 4 leaves butter lettuce, 1 large tomato, 4 thin slices red onion, 1 large avocado
Notes
Storage: Cooked stuffed patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over medium-low heat with a splash of water, about 4 minutes per side.
Freezing: Freeze raw assembled patties on a parchment-lined tray, then transfer to a zip-lock bag for up to 2 months. Thaw overnight in the fridge before grilling — never grill from frozen.
Substitution: Swap Monterey Jack for pepper jack for extra heat, or use sharp cheddar for a tangier melt.
Make-Ahead: Form and stuff the patties up to 24 hours ahead, keep refrigerated on a parchment-lined tray covered with cling film.
Pro Tip: Press each patty on a small salad plate to get uniform thickness — uneven patties cause blowouts at the seams and uneven cooking.
Nutrition
Serving: 1servingCalories: 755kcalCarbohydrates: 11gProtein: 44gFat: 59gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gTrans Fat: 3gCholesterol: 174mgSodium: 1016mgPotassium: 1170mgFiber: 6gSugar: 3gVitamin A: 901IUVitamin C: 47mgCalcium: 156mgIron: 5mg
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