Burger Gooey Louie Recipe

Prepare filling

In a medium bowl combine shredded sharp cheddar, shredded mozzarella, softened cream cheese, Worcestershire sauce and optional hot sauce. Mix with a fork until fully combined and smooth. Transfer the mixture to a piping bag or a small resealable bag and snip a corner so it can be piped into patties. Chill in the refrigerator while you form the patties so it firms slightly (about 10 minutes).

Season and divide beef

Place the ground beef in a bowl and gently fold in kosher salt, black pepper, garlic powder and onion powder. Avoid overworking. Divide the meat into four equal portions (this recipe makes two double-thick stuffed patties; use two portions per burger).

Form patties and stuff

On a lightly floured surface, flatten one portion into a 4-inch disk about 1/4-inch thick. Pipe or spoon approximately 2 tablespoons of the chilled gooey cheese mixture into the center, leaving a 1/2-inch border. Flatten a second portion to the same size and place it over the filling. Seal edges by pressing and pinching firmly all around so no filling can escape. Gently form into a slightly flattened patty about 3/4-inch thick. Repeat for the second burger.

Chill patties

Place the formed stuffed patties on a plate, cover, and refrigerate for 10 minutes to help them hold their shape while cooking.

Cook patties

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 1 tablespoon softened butter and swirl to coat. Carefully place the chilled stuffed patties into the skillet. Sear undisturbed for 3–4 minutes until a deep brown crust forms, then flip. Reduce heat to medium and continue cooking for another 4–5 minutes, pressing slightly to ensure even contact, until internal temperature reaches 160°F (71°C). If using an instant-read thermometer, insert into the center avoiding touching cheese pocket. If you notice cheese leaking, spoon it back into the sear or drain excess from pan.

Toast buns

While patties cook, brush cut sides of buns with 1 tablespoon melted butter. Place buns, cut-side down, on a separate skillet or under a broiler for 1–2 minutes until golden and crisp—watch closely to avoid burning.

Assemble burgers

Spread ketchup and mustard on the bottom bun. Place a lettuce leaf on the bottom, then set the hot stuffed patty on top. Add 2 tomato slices, two onion rings, and 3 pickle slices. Top with the top bun. If desired, add pickled jalapeños or sesame seeds to finish.

Serve

Serve immediately while the cheese inside is still gooey. Provide napkins — the stuffed cheese center will be hot and runny. For safety, allow the burger to rest 1 minute before the first bite.

Sprinkle sesame seeds on buns or add pickled jalapeños to the assembled burger if using. These are optional and purely for extra flavor/texture.