Loaded beefburger Recipe

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This Loaded beefburger Recipe is a juicy and cheesy recipe, which is made with beef mince and lentils. It’s the ultimate comfort food recipe, ready in about 25 minutes.

Loaded beefburger Ingredients

A clever mix for a hearty, flavor-packed burger.

400g beef mince
1 x 250g packet of cooked lentils
50g mixed baby cornichons & pickled onions
100g Cheddar cheese, grated
1 large jarred roasted red pepper, finely sliced
Olive oil
2 tablespoons Dijon mustard
4 burger buns (recipe makes 2 burgers)

How To Make Loaded beefburger Recipe

A step-by-step guide to these cheese-stuffed beauties.

Make the Burger Mixture: In a food processor, add the beef mince, the entire packet of cooked lentils, and half of the cornichons and pickled onions. Season with a pinch of black pepper and blitz until everything is well combined.
Form and Stuff the Patties: On a large sheet of greaseproof paper, divide the mixture into four equal pieces. Pat each piece out into a 15cm (6-inch) round. In the center of two of the rounds, create a pile with the grated cheese and the remaining finely sliced cornichons, onions, and roasted red pepper.
Seal the Burgers: Place the remaining two patties on top of the filled ones. Use your fingertips to firmly pinch and seal the edges all the way around, completely encasing the cheesy filling. Gently pat and shape each one into a 3cm-thick burger patty.
Sear the Burgers: Heat a large, dry non-stick frying pan over a medium-high heat. Brush the patties with olive oil and cook for 1 minute on each side.
Add Mustard and Finish: Brush the top of each burger with mustard, flip, and cook for another minute. Brush the other side with mustard, flip again, and cook for one final minute. Use tongs to sear the sides of the patties as well.
Assemble, Halve, and Final Toast: Halve the buns and place a cooked burger inside each one. Now, for the crucial step: cut each assembled burger in half. Place the burgers back in the hot pan, cut-side down, and toast for a final 30 seconds until the inside is golden and gnarly. Serve immediately.

Recipe Tips

For the juiciest, cheesiest stuffed burgers.

How to keep the cheese from leaking out? The most important step is creating a very firm seal around the edges when you press the two patties together. Pinch the meat tightly with your fingertips to ensure the filling is completely trapped inside.
Why add lentils to the beef? This is a fantastic trick highlighted in the recipe. The cooked lentils not only make the beef go further, but they also add a wonderful moisture and tenderness to the patties, ensuring a juicy burger every time.
What is the final “re-toasting” step for? This unique technique is the secret to an incredible texture. Toasting the burger after it’s been cut in half warms the bun through with the beef juices and creates a delicious, “gnarly,” and slightly crispy texture on the cut surface.
Can I make the patties ahead of time? Yes. You can form and stuff the raw patties, then place them on a parchment-lined plate, cover, and refrigerate for up to 24 hours. This makes for an even quicker dinner.

What To Serve With Loaded beefburgers

Classic sides for the ultimate burger night.

This hearty, loaded burger is a complete meal, but it’s always great with some classic sides:

Crispy french fries or onion rings
A simple, crisp green salad with a sharp vinaigrette
Creamy coleslaw
A cold beer or a glass of soda

How To Store Loaded beefburgers

This burger is best enjoyed immediately.

Best Eaten Fresh: Due to the molten cheese filling and the final toasting step, this burger is at its absolute best when served immediately.
Storing Components: If you must, you can store leftover cooked patties in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan before assembling a fresh bun.

Loaded beefburger Nutrition Facts

An estimated guide per burger.

Calories: 850 kcal
Carbohydrates: 40 g
Protein: 55 g
Fat: 50 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook these burgers on a barbecue?

Yes, a barbecue would be fantastic. Cook the stuffed patties over a medium-hot grill for about 4-5 minutes per side. You can toast the buns on the grill as well. For the final toasting step, you would need a grill-safe flat top or cast-iron pan.

What’s the best cheese to use for stuffing?

A good, sharp Cheddar that grates well is perfect. However, any good melting cheese like Gruyère, Provolone, or a low-moisture mozzarella would also create a wonderfully gooey, cheesy center.

Can I use something other than lentils?

The lentils are key for the texture described in the recipe. However, you could experiment by blitzing in cooked quinoa, brown rice, or even finely chopped mushrooms to add moisture and bulk to the beef mince.

Try More Recipes:

Course: DinnerCuisine: SearingDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

850

kcal

A hearty and clever beef and lentil burger patty, stuffed with a gooey core of Cheddar cheese, pickles, and roasted red pepper, and finished with a unique final sear for ultimate texture.

Ingredients

400g beef mince
1 x 250g packet of cooked lentils
50g mixed cornichons & pickled onions
100g Cheddar cheese, grated
1 large jarred roasted red pepper, sliced
2 tbsp Dijon mustard
4 burger buns (for 2 burgers)
Olive oil

Directions

In a food processor, blitz the mince, lentils, half the pickles, and pepper.
Divide into 4 patties. Top 2 patties with the cheese and remaining sliced pickles and pepper.
Place the other 2 patties on top and seal the edges firmly to encase the filling.
Cook the stuffed burgers in a hot, oiled pan for 1 minute per side.
Brush with mustard, flip, and cook 1 more minute. Repeat on the other side.
Place each burger in a bun, then cut the entire burger in half.
Return the burgers to the hot pan, cut-side down, and toast for a final 30 seconds. Serve immediately.

Notes

Adding cooked lentils keeps the burgers incredibly moist and makes the meat go further.
Sealing the patties very well is crucial to prevent the cheese from leaking during cooking.
The final step of toasting the cut side of the assembled burger is the secret to an amazing texture.
This is a very quick recipe, so have all your ingredients ready before you start cooking.