Sealed Stuffed Cheeseburgers with Soft Dough Tips, FAQ & printable recipe

Tips for success

To get a perfectly even golden crust, brush the dough with egg wash twice: once before adding sesame seeds and again halfway through baking.

This creates a beautiful shine and helps the seeds adhere. If you prefer a softer crust, you can brush the hot burgers with a little melted butter as soon as they come out of the oven.

These burgers are best enjoyed warm, but they also taste great at room temperature. For a fun presentation, serve them whole and let everyone cut into their own. You can also make smaller, slider-sized versions for parties or appetizers—just adjust the baking time accordingly.

Variations

• Bacon Cheeseburger Stuffed: Add 2 slices of cooked bacon to each burger along with the cheese. The smoky flavor complements the beef and onions perfectly. You can also use pepper jack cheese for a spicy kick.
• Mushroom Swiss Stuffed: Sauté sliced mushrooms with the onions and use Swiss cheese instead of cheddar. This gives the burger an earthy, savory flavor that's reminiscent of a classic mushroom Swiss burger.
• Spicy Jalapeño Stuffed: Add pickled jalapeños and pepper jack cheese to the filling. For extra heat, mix a little hot sauce into the beef before searing. This is perfect for those who like a little fire.
• BBQ Pulled Pork Stuffed: Replace the beef patty with shredded BBQ pulled pork and use coleslaw instead of relish. The combination of tangy BBQ and creamy slaw inside a soft dough is a Southern-inspired treat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes until warmed through.

Freezer

Freeze unbaked or baked burgers for up to 2 months. Thaw overnight in the refrigerator, then bake or reheat as directed.

Reheat

Reheat in a 350°F (175°C) oven for 10–12 minutes, or until heated through. Avoid microwaving to keep the dough crisp.

Store any leftover sealed stuffed cheeseburgers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10 minutes or until warmed through. Avoid microwaving, as it can make the dough soggy.

The dough can be prepared up to 2 days ahead and stored in the refrigerator after the first rise. Let it come to room temperature before shaping.

You can also assemble the burgers completely and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if starting from cold.

Serving ideas

Serve these stuffed cheeseburgers as a fun main course with a side of crispy fries, a simple green salad, or roasted vegetables.

They are also great for picnics or packed lunches, as they hold together well and don't require a bun. For a casual gathering, cut them into wedges and serve with extra relish or ketchup for dipping.

These burgers are a complete meal in themselves, but they pair nicely with a cold beer or a glass of iced tea.

For a more indulgent treat, serve with onion rings or sweet potato fries. The combination of soft, chewy dough and juicy, cheesy filling is sure to satisfy any burger craving.

Frequently asked questions

Recipe card

Sealed Stuffed Cheeseburgers with Soft Dough

Prep 30 minCook 20 minRest 1 hTotal 1 h 50 minServes 4

Ingredients

• 1 cup warm milk
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 tbsp sugar
• 1 tsp salt
• 3 cups all-purpose flour
• 4 beef patties (about 1/3 lb each)
• garlic salt, to taste
• black pepper, to taste
• 1 cup caramelized onions
• 1/4 cup burger relish
• 8 slices cheddar cheese
• 1 egg, beaten (for egg wash)
• 2 tbsp white sesame seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Brush the top of each dough ball with the beaten egg wash, then sprinkle generously with white sesame seeds.
6. 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.
7. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

720

Protein

35 g

Carbohydrates

60 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.