When dinner needs to be satisfying but you don’t want to spend an hour in the kitchen, these high protein cheesy beef patties deliver exactly what you need. Juicy ground beef wrapped around melted cheese, topped with more cheese, and baked until golden—it’s comfort food that actually keeps you full.
These patties work for weeknight dinners when everyone’s hungry and tired, but they’re also nice enough to serve when you have company. The cheese-stuffed center stays gooey even after the patties cool slightly, and the crispy, cheesy top adds texture that makes each bite interesting. Four servings means this recipe scales easily if you’re cooking for more people or want leftovers for lunch.
Why You’ll Love These Cheesy Beef Patties
The baking method makes these foolproof. No standing over a hot stove flipping patties and worrying about splattering grease. You shape them, stuff them, put them in the oven, and walk away for 30 minutes. The result is evenly cooked beef with no burnt spots or raw centers.
Each patty contains about 32 grams of protein between the beef and cheese, making this a solid choice when you need a meal that actually fuels your body. The protein keeps you satisfied for hours instead of hungry again an hour later.
The stuffed cheese technique turns basic ground beef into something special without requiring any advanced cooking skills. Kids love the surprise of melted cheese in the middle, and adults appreciate that you managed to make ground beef feel like an actual event instead of just another Tuesday dinner.
These reheat beautifully, which matters when you’re packing lunches or dealing with family members who eat at different times. The texture holds up in the microwave better than most ground beef dishes because the cheese keeps everything moist.
Ingredients for High Protein Cheesy Beef Patties
I use 80/20 ground beef for these because the fat keeps the patties juicy during baking. Leaner beef works if that’s your preference, but you may want to add a tablespoon of olive oil to the mixture to prevent dryness.
- 1 lb ground beef
- 1 cup shredded cheese (cheddar or your choice) for filling
- 1 cup additional shredded cheese for topping
- 1/2 cup breadcrumbs (or panko for texture)
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Cooking spray or oil for greasing the baking dish
Cheese Selection: Sharp cheddar melts well and has enough flavor to stand up to the beef. I shred my own from a block because it melts smoother without the anti-caking additives found in pre-shredded cheese. Mozzarella creates amazing cheese pulls but has less flavor, so consider mixing the two. Pepper Jack adds heat if your family likes spice.
Breadcrumbs: Regular breadcrumbs bind the mixture and keep the patties from falling apart. Panko gives you a slightly lighter texture with more crunch on the edges. Either works fine. If you need a gluten-free option, use crushed pork rinds or gluten-free breadcrumbs.
Egg: The egg acts as a binder, holding the meat and breadcrumbs together so the patties don’t crumble when you cut into them. One egg is enough for a pound of beef.
Seasonings: Garlic powder and onion powder provide savory depth without the moisture that fresh onions would add. Salt and pepper are essential—don’t skip them. I use about three-quarters of a teaspoon of salt and half a teaspoon of black pepper for the full recipe.
How to Make High Protein Cheesy Beef Patties
The key to keeping these patties tender is handling the meat gently. Overmixing develops the proteins and makes the texture tough and dense instead of juicy.
1. Preheat your oven to 375°F. This moderate temperature cooks the beef through without drying out the outside before the inside is done.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Use your hands or a fork to mix just until the ingredients are evenly distributed. You should still see some variation in the mixture—it shouldn’t look like a uniform paste.
3. Divide the meat mixture into four equal portions. Shape each portion into a ball, then flatten it into a thick disc about half an inch tall. Press your thumb into the center of each disc to create an indentation that’s deep enough to hold about a quarter cup of cheese.
4. Fill each indentation with a quarter cup of the first cup of shredded cheese. Pack it in slightly but don’t overfill. Pinch the edges of the beef up and around the cheese, sealing it completely. Reshape into a patty about three-quarters of an inch thick. Make sure there are no gaps or thin spots where the cheese could leak out during cooking.
5. Lightly grease a baking dish with cooking spray or brush it with oil. Arrange the patties in the dish with at least an inch of space between them. This allows heat to circulate evenly and helps the tops brown.
6. Sprinkle the remaining cup of shredded cheese evenly over the tops of the patties. Don’t be shy—you want a generous layer that will melt into a golden, bubbly topping.
7. Bake for 25 to 30 minutes. The patties are done when the internal temperature reaches 160°F on a meat thermometer inserted into the thickest part. The cheese on top should be melted, bubbly, and starting to turn golden brown in spots. If the cheese isn’t browning enough but the meat is cooked, turn on the broiler for the last 2 minutes—watch closely so it doesn’t burn.
8. Let the patties rest in the pan for 5 minutes before serving. This resting period allows the juices to redistribute and makes the cheese less likely to burn your mouth.
What to Serve with Cheesy Beef Patties
These patties are rich and filling, so lighter sides balance the meal nicely and add vegetables without much effort.
Garden Salad: Mixed greens, cherry tomatoes, cucumber, and shredded carrots with a simple vinaigrette cut through the richness of the beef and cheese. The fresh, crisp vegetables provide contrast.
Creamy Mashed Potatoes: Classic comfort food pairing. The smooth, buttery potatoes complement the savory, cheesy patties without competing for attention.
Roasted Vegetables: Broccoli, carrots, or Brussels sprouts tossed with olive oil and roasted until caramelized add color and nutrition. The slight char on the vegetables works well with the melted cheese.
Steamed Green Beans: Simple and fast. Toss with a little butter and garlic, or keep them plain with just salt and pepper. The bright green color looks good on the plate next to the golden cheese.
Dinner Rolls: Soft rolls are perfect for making sliders if you have smaller buns, or for soaking up any cheese and beef juices on your plate. Toast them lightly with butter for extra flavor.
Coleslaw: A vinegar-based slaw adds crunch and acidity that balances the heavy, cheesy main dish. The cool temperature is refreshing against the hot patties.
Sweet Potato Fries: Bake them alongside the patties at the same temperature. The natural sweetness contrasts with the savory beef and creates an interesting flavor combination.
Pro Tips & Variations
Keep Them Tender: Mix the meat just until combined. Overworking the mixture creates tough, dense patties. Stop as soon as you can’t see distinct streaks of egg or dry breadcrumbs.
Seal the Cheese: Make sure the beef completely covers the cheese filling with no gaps. Even a small opening will let cheese leak out during baking, and you’ll lose that gooey center.
Temperature Check: A meat thermometer is the most reliable way to know when the patties are done. Insert it into the thickest part, avoiding the cheese center if possible. Ground beef needs to reach 160°F for food safety.
Cheese Variations: Try mozzarella for maximum cheese pull, Pepper Jack for heat, Swiss for a milder flavor, or crumbled blue cheese for something bold. A mix of cheddar and mozzarella gives you both flavor and meltiness.
Add Vegetables: Finely diced bell peppers, chopped spinach, or grated zucchini mixed into the beef add nutrients and moisture. Squeeze out excess liquid from vegetables like zucchini before adding them.
Turkey Alternative: Ground turkey works well as a leaner option. Use 93/7 turkey and add a tablespoon of olive oil to the mixture to keep the patties moist. The flavor will be milder, so consider adding extra garlic powder or a splash of Worcestershire sauce.
Make Them Spicy: Mix diced jalapeños into the beef, use Pepper Jack cheese, or add a half teaspoon of cayenne pepper to the seasoning blend.
Slider Style: Form smaller patties and serve on slider buns with your favorite burger toppings. This presentation works great for parties or when feeding kids.
Storage & Reheating Tips
Storage: Let the patties cool completely, then transfer to an airtight container. They keep in the refrigerator for up to 3 days. Stack them with parchment paper between layers to prevent sticking.
Freezing: Wrap each cooked patty individually in plastic wrap, then place all wrapped patties in a freezer bag. Freeze for up to 3 months. This method lets you pull out individual portions as needed.
Reheating from Refrigerator: Microwave individual patties on medium power for 1.5 to 2 minutes until heated through. For better texture, reheat in a 350°F oven for 10 to 12 minutes. Cover with foil to prevent the cheese from drying out.
Reheating from Frozen: Thaw overnight in the refrigerator, then reheat using the methods above. You can also reheat from frozen in the oven—add 5 to 7 minutes to the cooking time and cover with foil.
Meal Prep: These patties work well for meal prep. Make a double batch on Sunday, portion them out, and you have protein-rich lunches or quick dinners ready to go all week.
Common Questions
Can I cook these on the stovetop instead of baking? Yes, but you’ll need to be more careful about the cheese leaking. Pan-fry over medium heat for about 6 to 7 minutes per side, covering the pan to help the cheese melt on top. The oven method is more reliable for keeping the cheese sealed inside.
What if the cheese leaks out during baking? It happens sometimes, especially if there’s a thin spot in the beef seal. The leaked cheese will get crispy on the pan, which is actually pretty good. Just make sure to scrape it up and serve it alongside the patties.
Can I make the patties ahead and bake them later? Absolutely. Form the patties, wrap them tightly in plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze uncooked patties for up to 2 months. Thaw in the fridge overnight before baking.
How do I know when they’re done without a thermometer? Cut into the thickest part of one patty. The meat should be brown all the way through with no pink, and the juices should run clear. A thermometer is more accurate, but this visual check works in a pinch.
Can I use different types of ground meat? Ground pork, lamb, or a beef-pork blend all work well. Each brings a different flavor profile. Ground chicken or turkey work but are leaner, so add a bit of oil to the mixture.
These high protein cheesy beef patties prove that weeknight dinners don’t have to be boring or complicated. The combination of juicy beef and melted cheese satisfies everyone at the table, and the simple preparation means you’re not stuck in the kitchen all evening. Make these part of your regular rotation when you need dinner to be both easy and good.
Cheesy Beef Patties
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed. Do not overmix.
- Divide the meat mixture into four equal portions. Shape each portion into a ball, then flatten into a thick disc about half an inch tall. Press your thumb into the center of each disc to create a deep indentation.
- Fill each indentation with about 1/4 cup of the first cup of shredded cheese. Pinch the edges of the beef up and around the cheese, sealing it completely. Reshape into a patty about 3/4 inch thick, ensuring there are no gaps or thin spots.
- Lightly grease a baking dish with cooking spray or oil. Arrange the patties in the dish with at least an inch of space between them.
- Sprinkle the remaining cup of shredded cheese evenly over the tops of the patties in a generous layer.
- Bake for 25 to 30 minutes, or until the internal temperature reaches 160°F on a meat thermometer and the cheese on top is melted, bubbly, and golden brown. If needed, broil for the last 2 minutes to brown the cheese, watching closely.
- Let the patties rest in the pan for 5 minutes before serving to allow juices to redistribute.
