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.
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.
A-High Protein
High-Protein Cheesy Stuffed Burger Patties
- Prep10 min
- Cook12 min
- Total22 min
- Servings4 servings
- Calories420 kcal
Ingredients
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.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Total fat | 30 g |
| Sodium | 520 mg |
| Total carbohydrate | 2 g |
| Fibre | 0 g |
| Protein | 34 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these patties keto-friendly?
Yes. At only 2g net carbs per patty they fit easily into most keto and low-carb plans.
Why is the cheese leaking out?
The edges weren’t sealed tightly enough. Pinch firmly all the way around and avoid overfilling.
Can I use ground turkey?
Yes. Ground turkey works well; add a little oil to the pan if it seems dry.
Can I make them ahead?
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.
What cheese works best?
Cheddar, American, or mozzarella melt well. Pepper jack is great for a spicier version.
How do I know they’re done?
Cook until the internal temperature reaches 160°F (71°C). The cheese inside should be melted and the outside browned.
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