Stuffed Skillet Burgers

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Using an asiago bagel bun is a bonus in adding even more flavor to these juicy beauties

Who doesn’t love a good burger?! Make it a juicy STUFFED skillet burger and then you’ll be in heaven!! My Husband (bless his heart) is the sweetest man to tell me that I am the best cook. (I am absolutely not 😆 but sweet of him). He does swear tho, that my stuffed burgers are his absolute favorite tho. I’m not gonna lie, they are kind of my favorite too.

I have always done stuffed burgers, for years and years. I only recently experimented with doing them in the skillet tho, so then the Stuffed Skillet Burger was born. It was absolutely the best burger I made when I first used the skillet!

The recipe isn’t complicated at all. When it comes to cooking, I like simple and easy!

TIPS FOR PUTTING YOUR BURGER TOGETHER:

  • You can stuff them with any cheese, however I love to use both the spreadable garlic & herb cheese and asiago cheese. (Stinkier cheese tastes better 😛 )
  • I use a food scale to measure out 4 oz of the raw hamburger meat. I roll them in balls then press into flat patties.
  • Don’t leave them too thick otherwise it doesn’t cook thru or will take longer to cook thru.
  • cook on the stove on a medium heat
  • the Asiago bagels aren’t a “must” but they sure do taste amazing on them!!
  • THIS is the seasoning I use. (I use it for a lot of other stuff as well, it is perfect for these burgers)

Stuffed Skillet Burgers

These are the best, and juiciest skillet burgers. A family favorite in our house and requested regularly.
Servings 4 people
Prep Time 20 mins
Cook Time 10 mins

Equipment

  • cast iron skillet
  • food scale

Ingredients

  • 1 tbsp olive oil to oil your skillet
  • 2 lbs hamburger meat I use 93/7 ground beef, I like to minimize the fat content.
  • 1/4 cup teriyaki sauce
  • 1 tbsp julio's seasoning
  • 1 tbsp Worcestershire
  • 4 slices Asiago cheese or the cheese of your choice
  • 4 tbsp spreadable cheese I LOVE Alouette brand, garlic & herb flavor!

Instructions

  • First thing is first, get that skillet oiled up with the olive oil, so the meat doesn't stick.
  • Start preheating your skillet on low-medium heat
  • put your ground beef in a bowl and mix up with your hands
  • add your teriyaki sauce, Worcestershire sauce and seasoning into the bowl and mix together
  • Take your cheese slices and tear into quarters (so you should have 4 mini slices instead of one large slice)
  • measure out 4 oz of the meat mixture and roll into a ball then flatten out into a patty. (You will want it to be spread out and not too thick) Repeat with the remaining mixture.
  • After you have your patties ready, take one and spread your spreadable cheese onto one patty (if you are using it) and then add 4 of the mini slices of cheese on top
  • take another patty and add on top of the cheese patty, and press together.
  • Pinch the sides together and smooth out until you can't see the cheese and it looks like a giant patty; repeat with remaining patties
  • bring your skillet to a medium heat and add your patties. Depending on the size of your skillet, you should be able to cook at least two at a time (I have a 10" skillet and was able to cook 3 at a time)
  • Cook for 5-6 minutes, (this will depend on how you like your burger, I like mine medium or medium rare 😬 lol) then flip to the other side
  • put on your bun of choice, add your toppings and enjoy!!!

Notes

  • I recommend using a food thermometer like THIS one if you like your burgers a certain way.  For me, I like medium rare which takes about 4 minutes on each side.  I recommend 5-6 minutes for more well done.  
  • varying degrees for burgers are:  
    • Rare: 120°-125°
    • Medium Rare: 130°-135°
    • Medium Well: 150°-155°
    • Well Done: 160°-165°
  • I recommend the Alouette brand spreadable cheese
  • I used Arugula instead of regular lettuce and I personally really enjoyed the flavor more!
Course: Main Course
Cuisine: American
Keyword: burgers, cast iron skillet burgers, skillet burgers, stuffed burgers, stuffed skillet burgers

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