Cheese Stuffed Burger with Jalapeno BLT Slaw

Juicy cheese stuffed burgers loaded with smoky bacon and a spicy jalapeño BLT slaw. Messy, bold, and absolutely worth it.

There are burgers you eat politely… and then there are burgers that require a stack of napkins, a deep breath, and a complete disregard for dignity.

This is the second kind. We’re talking about a cheese stuffed burger, not melted on top like it’s playing it safe, but packed inside where it belongs and topped with a jalapeño BLT slaw that’s crunchy, smoky, and honestly doing the most in the best way possible. It’s messy. It’s over-the-top. It will absolutely drip down your arm.

And yet… you will not care.

Because when you bite into that juicy burger and the cheese hits just right with the smoky bacon and that punchy slaw? That’s it. This is the kind of burger that ruins other burgers for you. 

😍 Why You’ll Love This

• The cheese is inside the burger. As it should be. 
• That jalapeño BLT slaw is doing the most without being the most. Crunchy, smoky, creamy – it balances the richness so you can go back for bite after bite without tapping out. It adds enough of a punch without being too much, because instead of fresh peppers we’re using mild pickled jalapeños. You can also look for “mild” on the label.
• It’s unapologetically messy – Y’all, this is not a first date burger
• Big backyard energy, minimal effort
• It looks as insane as it tastes

If you’ve never had a cheese stuffed burger, prepare yourself, because this is not your average burger situation. Instead of melting cheese on top and calling it a day, we’re sealing it inside the patty, so every bite is juicy, rich, and just slightly ridiculous in the best way possible.

But what really takes this over the top is the jalapeño BLT slaw. It’s smoky, crunchy, and just sharp enough to cut through all that cheesy goodness. Basically, it keeps this burger from being a one-bite-and-done situation.

👩‍🍳 Pro Tips Section 

• Don’t overmix the meat. The more you mix or knead the meat, the tougher it will be and the more likely it will be to shrink while cooking. Over handling meat causes the proteins to break down and release a sticky substance that causes the proteins to bind more easily. 
• Season burgers just prior to going on the grill (or cooking). Salt will further toughen your burger meat by breaking down more protein just like overmixing.
• Make burgers a little bigger than the bun. This will account for shrinkage, and you’ll have a close to perfect bun to burger ratio.
• Make an indention in the center of the burger. This will promote even cooking and keep the burger from having a center bulge.
• Forget everything you ever thought about the “only turn your burger once” rule. A study was done in 2019 that proved that you can flip your burgers just as much as you like, thank you very much. I’m all about that, because 1) I have no patience, and 2) I have to make sure I’m getting a good crust on my burgers.
• Use low to medium heat. The higher the heat, the faster your juices will run out of the burger, thus causing a tough burger.

The cheese barely oozed while cooking, which was perfect, and the slaw complemented the cheese so well. 

❓FAQ’s

How do you keep cheese stuffed burgers from leaking?
Seal the edges tightly and avoid overfilling. Chilling the patties before cooking also helps them hold their shape.

What cheese works best for stuffed burgers?
Melty cheeses like cheddar, Muenster, pepper jack, or American work best.

Can I grill stuffed burgers?
Yes, just cook over medium heat and avoid pressing them down, which can force the cheese out.

How do you know when stuffed burgers are done?
Use a meat thermometer and cook to your preferred doneness (typically 160°F for ground beef), and you’ll usually see a little cheese start to peek out.

This makes 4 BIG cheese stuffed burgers or 8 sliders. To make them as sliders, form into a meatball, then slowly flatten them out (but not too much!) while cooking.

If you’re looking for a neat, tidy burger… this is not that.

Here’s your printable –

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Cheese Stuffed Burger with Jalapeno BLT Slaw

Yield: 4 Burgers or 8 Sliders

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

This cheese stuffed burger is loaded with a molten center and topped with a bold jalapeño BLT slaw - juicy, spicy, crunchy, and completely over the top.

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Ingredients

Burgers

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• 1 ½ lb. ground round or chuck
• 1 tbsp. Moore's seasoning
• 2 tbsp. mayonnaise (full fat - fat-free will not do the job here)
• 8 oz. Cabot's Tomato Basil Cheddar , sliced (or any cheese that melts well)
• 4 burger buns

Jalapeno BLT Slaw

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• 1 cup shredded cabbage
• 1 tomato, diced
• ½ cup pickled jalapeños, diced
• 5 slices bacon*, cooked, patted dry and crumbled
• ¾ cup mayo, more if desired
• Salt and pepper to taste

Instructions

1. Combine the ground round with the Moore's seasoning and mayo until combined.
2. Make 8 flat burger patties with the ground round.
3. Add one slice of cheese to each and top with another burger; seal edges.
4. Over medium heat, add burgers and cook until done and you start to see a little cheese peeking out.
5. While burgers are cooking, combine cabbage, tomato, jalapeños and mayo in a mixing bowl.
6. Assemble the burgers by placing burger on bottom bun and adding slaw on top.
7. Serve.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

• 
  NutriChef Non-stick Plate, Removable Grill & Griddle Plate, Smokeless Electric Bamboo Grill, BBQ Grill with Temperature Control, Durable Quality, Ideal for Indoor BBQ
• 
  MICHELANGELO Meat Grinder Electric 3 in 1 Meat Mincer & Sausage Stuffer Maker
• 
  Modern Innovations 10 Inch Cast Iron Skillet, Pre-Seasoned
• 
  KitchenArt Adjust-A-Burger Press Set, Plastic, 2-Piece, White

Notes

Make Ahead: Form the stuffed patties up to a day in advance and keep them covered in the fridge.

Storage: Leftovers can be refrigerated for up to 3 days.

Reheating: Reheat gently in a skillet or oven to keep the burger from drying out.

*Turkey or beef bacon can be substituted for regular bacon.

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