These low carb 3-ingredient stuffed burger patties are the kind of simple cookout recipe that proves a few basic ingredients can still deliver big flavor. Ground beef and cheddar are a classic match, and tucking the cheese inside the patties keeps them especially juicy while creating that rich, melty center that makes each bite feel a little special. They work just as well for backyard grilling as they do for a quick stovetop or oven dinner.
Serve these stuffed burger patties with a crisp lettuce salad, roasted broccoli, grilled zucchini, or cauliflower mash to keep the meal low carb. For a classic burger plate, offer dill pickles, sliced tomato, mustard, and a few lettuce leaves for wrapping, or pair them with sautéed mushrooms and onions for an easy steakhouse-style dinner.
Low Carb 3-Ingredient Stuffed Burger Patties
Servings: 4
Ingredients
1 1/2 pounds ground beef, preferably 80/20
8 slices cheddar cheese, cut or folded to fit inside patties
1 teaspoon salt
Directions
1. Preheat a grill, grill pan, or heavy skillet over medium-high heat. Line a tray or plate with parchment for the formed patties, and lightly oil the grates or pan if needed.
2. Divide the ground beef into 8 equal portions. Flatten each portion into a thin patty. Place a slice or two of cheddar in the center of 4 patties, leaving a border around the edges.
3. Top with the remaining patties and press the edges firmly to seal well so the cheese stays inside as the burgers cook. Sprinkle both sides evenly with the salt.
4. Cook the patties for 4 to 6 minutes on the first side, then flip carefully and cook 4 to 6 minutes more, until deeply browned outside and cooked to your preferred doneness. Avoid pressing down on the burgers so the juices and melted cheese stay inside.
5. Rest the burgers for 3 to 5 minutes before serving so the juices redistribute and the melted cheese settles slightly. Serve hot.
Variations & Tips
Use a different cheese: Cheddar gives the burgers a classic sharp flavor, but pepper jack, mozzarella, or Swiss also work well. Choose a cheese that melts smoothly, and keep it centered so it does not leak out during cooking.
Seal the edges tightly: The most important technique here is making sure the outer edges are pressed together very firmly. If any cracks form, pinch them closed before the patties hit the heat.
Cook indoors or outdoors: These patties are excellent on an outdoor grill, but a cast-iron skillet or grill pan gives you great browning too. If cooking indoors, use medium-high heat rather than very high heat so the centers warm through before the outside overcooks.
Make them thicker or thinner: For very thick pub-style burgers, make fewer larger patties and extend the cooking time slightly. For smaller portions, make 6 or 8 more modest stuffed patties and reduce the time as needed.
Add low carb extras carefully: If you want a little more flavor while staying low carb, you can tuck a few sautéed mushrooms or a small spoonful of cooked chopped jalapeños inside with the cheese. Keep additions modest so the burgers still seal properly.