Sealed Stuffed Cheeseburgers with Soft Dough Step-by-step instructions

Before you start

Before starting, make sure all your ingredients are at room temperature, especially the milk and water for the dough. The warm liquids should be about 110°F (43°C)—warm to the touch but not hot.

You'll also want to have your beef patties formed and seasoned, and your caramelized onions ready. Preheat the oven to 380°F (193°C) when you begin assembling, and line a baking sheet with parchment paper.

Instructions

Dough and Patties

1. 1Make the Dough
   In a large bowl, combine the warm milk, warm water, oil, yeast, and sugar. Let sit for 5 minutes until frothy. Add the salt and flour, then mix until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
   Look for The dough should be soft, smooth, and stretchy, and it should double in volume after rising.
   Tip If the dough is too sticky, add a little extra flour; if too dry, add a splash of warm water.
2. 2Season and Sear the Patties
   Season the beef patties generously with garlic salt and black pepper on both sides. Heat a skillet over high heat and sear the patties for 1–2 minutes per side until nicely browned but still undercooked in the center. Remove from the skillet and set aside.
   Look for The patties should have a deep brown crust on both sides but remain pink in the middle.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not cook the patties fully; they will finish cooking in the oven.

At the end of this phase, the dough should be soft, smooth, and doubled in size, with a pleasant yeasty aroma. The beef patties should be seared with a brown crust but still pink in the center. The kitchen will smell of warm bread and sizzling beef, promising a delicious meal to come.

Assembly and Sealing

3. 3Assemble the Burgers
   Preheat the oven to 380°F (193°C). Punch down the dough and divide it into 4 equal pieces. Roll each piece into a circle about 8 inches in diameter. Place a seared patty in the center of each dough round. Top with a spoonful of caramelized onions, a drizzle of burger relish, and 2 slices of cheddar cheese.
   Look for The dough rounds should be large enough to wrap completely around the burger.
   Tip Keep the filling centered to make sealing easier.
4. 4Seal the Dough
   Gather the edges of the dough up and over the burger, pinching tightly underneath to seal completely. Make sure there are no gaps or tears. Place the sealed burgers seam-side down on a parchment-lined baking sheet.
   Look for The dough should be smooth and taut over the filling, with no exposed areas.
   Tip Pinch firmly to prevent any filling from leaking during baking.
5. 5Brush and Sprinkle
   Brush the top of each dough ball with the beaten egg wash, then sprinkle generously with white sesame seeds.
   Look for The dough should be evenly coated with egg wash and covered with seeds.
   Tip Use a pastry brush for an even, thin layer of egg wash.

The dough rounds should be pliable and easy to stretch. The assembled burgers should be neat, with the dough completely enclosing the filling. The egg wash should give a shiny, golden appearance, and the sesame seeds should stick evenly. The baking sheet should be lined and ready for the oven.

Baking and Serving

6. 6Bake Until Golden
   Bake the stuffed burgers in the preheated oven for 20 minutes, until the dough is deep golden brown and the internal temperature of the beef reaches 160°F (71°C). Remove from the oven and let rest for 5 minutes before serving.
   Look for The dough should be shiny, golden, and sound hollow when tapped.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the tops brown too quickly, loosely cover with foil.
7. 7Serve and Enjoy
   Serve the sealed stuffed cheeseburgers warm, whole or sliced in half to show the melted cheese and juicy interior. Let any leftovers cool completely before storing.
   Look for When sliced, the cheese should be melted and the bread soaked with juices.
   Tip Slice carefully to keep the filling intact.

The baked burgers should be puffed, golden, and glossy, with sesame seeds toasted and fragrant. When you cut into one, steam should rise, and the cheese should be melted and stretchy.

The beef should be cooked through, and the bread should be soft and slightly chewy, with juices absorbed into the dough.

Common mistakes

One common mistake is not sealing the dough tightly enough, which allows the filling to leak out. Make sure to pinch the edges firmly and check for any tears.

Another pitfall is overfilling the dough, making it difficult to seal and causing the burgers to burst. Stick to the suggested amounts. Finally, avoid baking at too high a temperature, which can brown the outside before the inside is fully cooked.

How to tell it’s done

The burgers are done when the dough is deep golden brown and the internal temperature of the beef reaches 160°F (71°C) on an instant-read thermometer.

The dough should sound hollow when tapped, and the cheese should be fully melted. Let the burgers rest for 5 minutes before serving to allow the juices to redistribute and the dough to set slightly.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest