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Cheesy Beef Patties

Juicy ground beef patties stuffed with melted cheese and topped with a golden cheese crust, baked for an easy, high-protein dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 recommended
  • 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 (about 3/4 tsp salt, 1/2 tsp pepper)
  • cooking spray or oil for greasing the baking dish

Equipment

  • large mixing bowl
  • Baking dish
  • Meat Thermometer

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the remaining cup of shredded cheese evenly over the tops of the patties in a generous layer.
  7. 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.
  8. Let the patties rest in the pan for 5 minutes before serving to allow juices to redistribute.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Stack with parchment paper between layers to prevent sticking. Freezing: Wrap each cooked patty individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in fridge before reheating. Uncooked patties can also be frozen—form, wrap tightly, and freeze for up to 2 months. Thaw in fridge overnight before baking. Reheating: Microwave individual patties on medium power for 1.5-2 minutes, or reheat in 350°F oven for 10-12 minutes covered with foil. From frozen, add 5-7 minutes to oven time. Substitutions: Use ground turkey (93/7) for leaner option—add 1 tbsp olive oil to mixture. Try mozzarella, Pepper Jack, Swiss, or blue cheese for different flavors. Use crushed pork rinds or gluten-free breadcrumbs for gluten-free option. Variations: Add finely diced bell peppers, chopped spinach, or grated zucchini to beef mixture (squeeze out excess liquid first). Mix in diced jalapeños or use Pepper Jack cheese for heat. Add 1/2 tsp cayenne to seasoning blend. Form smaller patties for sliders. Pro Tips: Do not overmix the meat to keep patties tender. Seal cheese completely with no gaps to prevent leaking. Use meat thermometer for accuracy—ground beef must reach 160°F. Shred cheese from block for better melting.