High-Protein Cheesy Stuffed Burger Patties

Juicy burger patties stuffed with melted cheese and peppers — low-carb, sugar-free, and ready in 22 minutes

These high-protein cheesy stuffed burger patties are loaded with melted cheese and a little green pepper for flavor. Thick, juicy beef patties hide a gooey cheese center and finish under a blanket of more cheese. Every patty delivers 34 g of protein and only 2 g net carbs.

Low-carb, sugar-free, and perfect for a quick weeknight dinner or meal prep.

Prep10 min

Cook12 min

Servings4

Protein34g

Net Carbs2g

Calories420

Why you’ll love these patties

34g protein per patty — a complete high-protein meal
Only 2g net carbs and fully sugar-free
Gooey cheese stuffed inside every bite
Ready in about 22 minutes
No bun needed — perfect low-carb style
Great for meal prep or quick dinners

Health notes

High protein: Ground beef and cheese deliver the protein.
Low carb: No bun or fillers — just meat and cheese.
Sugar-free: No added sugar in the seasoning or toppings.
Fast: Stuffed and cooked in one skillet or on the grill.

Key element — seal the edges well

Pinch the edges of the stuffed patties firmly so the cheese stays inside while cooking. A good seal prevents leaks.

Ingredients

Patties

1½ lb (680g) ground beef (80/20 or 85/15 works well)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 tsp Worcestershire sauce (optional, sugar-free if possible)

Cheese stuffing & topping

4 oz (115g) cheddar or American cheese, cubed or shredded
2–3 Tbsp finely diced green pepper or jalapeño (optional)
Extra shredded cheddar or mozzarella for topping
Optional: sliced pickles, sugar-free ketchup, mustard for serving

Swaps

Turkey: Use ground turkey for a leaner version (add a little oil if needed).
Spicy: Use pepper jack cheese and diced jalapeños.
Extra cheesy: Stuff with a mix of cheddar and cream cheese.
Bacon: Add cooked crumbled bacon inside or on top.

Instructions

Season the beef. In a bowl, gently mix the ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce until just combined. Divide into 8 equal portions.

Form the stuffed patties. Flatten 4 portions into thin rounds. Place a portion of cheese (and green pepper if using) in the center of each. Top with the remaining 4 portions and pinch the edges firmly to seal. Shape into even patties.

Cook the patties. Heat a skillet or grill over medium-high heat. Cook the patties 4–5 minutes per side, or until the internal temperature reaches 160°F (71°C) and the cheese is melted inside.

Add the cheese topping. In the last 1–2 minutes, sprinkle shredded cheese on top of each patty and cover the pan (or close the grill lid) so it melts. Serve hot.

Pro tips

Don’t overwork the meat — mix just until the seasonings are distributed.
Seal the edges tightly so the cheese doesn’t leak out.
Make a small dimple in the center of each patty so it cooks more evenly.
These reheat well — store covered and warm gently.
For meal prep, cook fully, then reheat in a skillet or air fryer.

Nutrition

Nutrient	Per patty
Calories	420
Protein	34g
Net carbohydrates	2g
Total carbohydrates	2g
Fiber	0g
Total fat	30g
Sodium	520mg

Estimates based on 80/20 ground beef and cheddar. Exact numbers vary with lean percentage and cheese amount.

Variations

Bacon cheeseburger

Add cooked crumbled bacon inside the stuffing and on top.

Jalapeño popper style

Stuff with cream cheese, cheddar, and diced jalapeños.

Mushroom Swiss

Sauté mushrooms and use Swiss cheese for the stuffing and topping.

Air fryer

Cook at 375°F (190°C) for 10–12 minutes, flipping halfway, then add cheese for the last 1–2 minutes.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Store covered
Freezer	Up to 2 months	Freeze cooked patties; thaw and reheat
Reheat	Skillet or air fryer	Keeps them juicy and the cheese melted

FAQ

Yes. At only 2g net carbs per patty they fit easily into most keto and low-carb plans.

The edges weren’t sealed tightly enough. Pinch firmly all the way around and avoid overfilling.

Yes. Ground turkey works well; add a little oil to the pan if it seems dry.

Yes. Form the stuffed patties and refrigerate up to a day, or freeze raw. Cook from thawed or add a few extra minutes if frozen.

Cheddar, American, or mozzarella melt well. Pepper jack is great for a spicier version.

Cook until the internal temperature reaches 160°F (71°C). The cheese inside should be melted and the outside browned.

Test your knowledge

5 quick questions about these cheesy stuffed burger patties

1. Protein per patty?

2. Net carbs per patty?

3. Why seal the edges well?

4. About how long does this take?

5. Best way to reheat leftovers?

High-Protein Cheesy Stuffed Burger Patties