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Cheese-Stuffed Short-Rib Burgers
Nathan Congleton / TODAY
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(14 rated)
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This fun play on your classic burger features a cheesy core hidden in the center. Your guests will be delighted to bite into their burgers and get a delicious, gooey surprise.

Technique tip: Pack the burger meat loosely and don't overwork meat too much. A large ring mold can be helpful to shape the burgers.

Swap option: Use a cheese you prefer that also melts easily, like shredded mozzarella.


    • 1½ pound short-rib meat (75/25 percent meat-to-fat ratio)
    • 1/2 teaspoon garlic powder
    • Salt, to taste
    • 1/2 teaspoon freshly ground black pepper, plus more
    • 2 teaspoons Worcestershire sauce
    • 1 cup cheddar cheese, shredded
    • 8 strips bacon, cooked
    • 4 brioche hamburger buns
    • Lettuce leaves
    • Beefsteak tomato slices
    • Condiments of your choice, such as mustard, mayo or ketchup


1. Preheat a grill or grill pan to medium-high heat.

2. In a bowl, combine the meat, garlic powder, salt, pepper and Worcestershire sauce and blend well.

3. Divide the meat into four equal portions and shape into balls. Poke a hole into each meatball and fill with 1/4 of the cheddar cheese. Mold the meat around the cheese to enclose it, then flatten each burger to 3/4-inch thick patties.

4. Season the patties with salt and pepper. Place burgers on the grill or grill pan and cook to desired temperature (4 minutes per side for medium-rare). While the burgers cook, place the split buns on the grill over indirect heat to lightly toast them. 

5. Remove the cooked burgers and toasted buns from the grill. Place a burger on each bun and top with two strips of bacon, lettuce, tomato and condiments of your choice.