What internal temperature should I aim for to get a juicy, safe patty?

I aim for 160°F for ground beef to ensure safety while keeping the patty juicy. For medium doneness I target 155–160°F, and I use an instant-read thermometer placed in the side of the patty near the center to check. Rest the burger for a few minutes off the heat so carryover evens out the temperature and the melted filling sets.

How do I prevent the cheese pocket from leaking during cooking?

I tightly seal the edges when I form the patty, using a slight ridge of meat around the filling and pressing firmly. I also chill the assembled patties for 15–30 minutes before cooking so the filling firms up. Using a thicker cheese or mixing shredded cheese with a binder like cream cheese helps reduce leaks.

How thick should I make each patty for even cooking?

I form patties about ¾ inch thick before cooking; after sealing they finish around 1 inch. That thickness gives a good sear while allowing the center to reach the right temperature without burning the exterior. If I stack multiple patties, I adjust the thickness and time accordingly.

Should I cook these on a gas grill or in a cast iron skillet?

I use both depending on mood. A gas grill at medium-high gives great char and smoke, while cast iron on medium heat gives a reliable, even sear and easier flare-up control. For stuffed burgers I often prefer cast iron because it lets me manage heat and press gently to finish melting cheese.

How many minutes per side should I cook the patties?

I typically cook 3–4 minutes per side on a hot cast iron or grill for a 1-inch stuffed patty, then reduce heat if needed and cook another 2–3 minutes to allow the filling to heat through. Times vary with thickness and heat, so I rely on an instant-read thermometer rather than a strict minute count.

What ground beef ratio keeps the burger juicy but stable?

I use 80/20 ground beef (meat to fat) for the best balance of juiciness and structure. Leaner blends dry out quickly and make leaks more likely; fattier mixes hold up better when enclosing a cheese filling.

What buns and toasting method do you recommend for texture and support?

I prefer brioche or a sturdy potato roll toasted lightly in butter on the griddle. Toasting adds structure to hold sauces and crunch layers, and it prevents the bun from becoming soggy from melted filling and condiments.

Which cheeses melt best inside a stuffed patty?

I choose cheeses with good meltability and flavor—pepper jack melts nicely and adds spice, while blue cheese gives a bold tang but can be runnier. Combining cheeses, or blending a semi-soft melting cheese with a stronger-flavored crumbly cheese, helps balance melt and taste.

What crunchy options pair best with the spicy filling?

I layer chips, crispy fried onions, or shredded iceberg for crunch. Each gives a different texture and temperature contrast: chips add a salty snap, crispy onions bring savory crispness, and shredded lettuce offers fresh crunch without extra oil.

What sauces cool down heat without flattening flavor?

I use creamy dressings like ranch or blue cheese to temper heat, and I like mayo blends with lime or garlic for richness. For contrast, a drizzle of hot honey or chipotle mayo keeps complexity while balancing spice.

How can I scale this recipe for a crowd while keeping consistency?

I portion meat with a kitchen scale—about 6–8 ounces per stuffed patty—then assemble in batches and chill until cooking. I set up a two-station cook line (grill and resting area) and use a thermometer to ensure each patty reaches target temperature for consistent results.

What are common troubleshooting tips for dry patties or blowouts?

I avoid overworking the meat when forming patties and keep the fat content at 80/20. For blowouts, I overwrap the edges slightly and chill patties before cooking. If patties dry out, I reduce direct high heat and finish on indirect heat or with a lid to retain moisture.

Are there tools that make stuffed patties easier to form?

I use a stuffed burger press or a patty maker to get even, well-sealed pockets quickly. A good instant-read thermometer, a cast iron skillet or reliable gas grill, and a fish spatula for gentle flipping also make a big difference.

Can I prepare patties ahead and freeze them?

I assemble patties, flash-freeze them on a tray until firm, then bag and freeze. Cook from frozen but add a few extra minutes per side and check internal temperature carefully so the filling fully heats without overcooking the exterior.

My Hellfire Cheese Stuffed Crunch Burger: A Spicy Delight

Name: My Hellfire Cheese Stuffed Crunch Burger: A Spicy Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1/2 cup bread crumbs; 4 oz Hellfire cheese, cubed; 1/4 cup diced onions; 1/4 cup diced bell peppers; 1/4 cup diced jalapeños; 1 tsp garlic powder; 1 tsp chili powder; Salt and pepper to taste; 4 burger buns (brioche preferred); Lettuce leaves; Tomato slices; High smoke point oil for cooking

Description

Bold, melty Hellfire Cheese Stuffed Crunch Burger with molten center perfection. Crafted for discerning home chefs seeking restaurant-quality results with a spicy, gooey core and crisp exterior.

Ingredients

Scale

1 lb ground beef (80/20)

1/2 cup bread crumbs

4 oz Hellfire cheese, cubed

1/4 cup diced onions

1/4 cup diced bell peppers

1/4 cup diced jalapeños

1 tsp garlic powder

1 tsp chili powder

Salt and pepper to taste

4 burger buns (brioche preferred)

Lettuce leaves

Tomato slices

High smoke point oil for cooking

Cook Mode Prevent your screen from going dark

Instructions

1. Mix ground beef with bread crumbs, diced onions, bell peppers, jalapeños, garlic powder, chili powder, salt and pepper in large bowl

2. Divide mixture into 8 equal portions for 4 stuffed burgers

3. Flatten 4 portions into thin patties for bottoms

4. Place cubed Hellfire cheese in center of each bottom patty

5. Top with remaining 4 patties and seal edges completely, pressing firmly around entire perimeter

6. Form into 1/2 to 3/4 inch thick patties, keeping edges slightly thicker

7. Chill formed patties for 15-30 minutes to help hold shape

8. Preheat grill to medium-high or heat cast iron skillet to medium

9. Cook patties 5-7 minutes per side without pressing, until internal temperature reaches 160°F

10. Check that cheese center reaches 130-150°F for perfect melt

11. Toast burger buns lightly with butter

12. Rest cooked burgers 2-3 minutes before assembly

13. Assemble with lettuce, tomato, and desired toppings on toasted buns

Notes

SEALING TIP: Press edges firmly and patch any gaps before cooking to prevent cheese leaks.

TEMPERATURE GUIDE: Use instant-read thermometer to check both meat (160°F) and cheese center (130-150°F).

COOKING METHODS: Works equally well on grill or cast iron skillet – maintain medium-high heat.

MAKE-AHEAD: Form patties and chill up to 24 hours before cooking.

PIN THIS RECIPE: Save to your Pinterest boards for your gourmet burger collection!

FOLLOW CRENNRECIPES: For chef-tested recipes that deliver restaurant results every time.

Prep Time: 15
Cook Time: 15
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1
Calories: 520
Sugar: 3g
Sodium: 680mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg