Cheddar-Stuffed Texas Burgers

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August 21, 2020

This cheese-stuffed “Texas Stuffed Cheddar Burger” is built with a custom blend of ground rib-eye steak and pork fatback. Ohhhhhh baby!

  • Prep: 30 mins
  • Cook: 2 hrs 30 mins


Kosher salt

8 cups finely shredded green cabbage

1 cup distilled white vinegar

1 tbsp sugar

2 tbsp yellow mustard seeds

1 1/2 lbs ground beef chuck, preferably 85 percent lean

1 tsp onion powder

1 tsp garlic powder

1 tsp Briggs True Cowboy Cajun Seasoning

1 tbsp Worcestershire sauce

6 oz. extra-sharp cheddar, shredded

2 cups baby arugula

4 burger buns, split and toasted


1In a large bowl, toss 1 tablespoon of kosher salt with the cabbage and massage it until it softens and releases its liquid, about 3-4 minutes. Drain the cabbage in a colander and rinse it.

2Wipe out the bowl. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of Briggs True Texas Seasoning. Add the cabbage to the vinegar mixture, toss to coat and place a plate on top to keep it submerged. Let stand at room temperature for 2 hours.

3In a medium bowl, combine the ground beef with the onion powder, garlic powder, Briggs True Cowboy Cajun Seasoning, Worcestershire sauce, and 2 teaspoons each of Briggs True Texas Seasoning. Mix together until thoroughly mixed. Form the beef into eight 4-inch patties. Press the shredded cheese into four 2 1/2-inch disks. Sandwich the cheese disks between the patties. Pinch the edges together to seal.

4Heat a grill pan or griddle. Brush the burgers with some of the olive oil and cook over moderate heat until browned on the bottom, about 3 minutes. Flip the burgers, invert a large heatproof bowl over them and cook until medium within and the cheese is melted, about 3 minutes longer.

5Mound the arugula on the bun bottoms and top with the burgers. Drain the pickled cabbage and mound some of it on the burgers; reserve the rest of the pickled cabbage for another use. Top with the fried onions and the bun tops and serve.


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