Cheesy Baked Meat Patties1

Cheesy Baked Meat Patties

Juicy, seasoned beef patties stuffed with molten cheese and baked to golden perfection — crispy on the outside, irresistibly cheesy on the inside. Pure comfort food at its finest.

Ingredients

25 ounces ground beef (80/20)
2.1 ounces breadcrumbs
1 piece egg
3 tablespoons whole milk
3 pieces garlic cloves, minced
0.5 pieces of onion, finely grated
1 tablespoons Worcestershire sauce
1 teaspoons Dijon mustard
1 teaspoons smoked paprika
0.5 teaspoons garlic powder
0.5 teaspoons onion powder
0.5 teaspoons dried oregano
1 teaspoons salt
0.5 teaspoons black pepper, freshly ground
4.3 ounces cheddar cheese, cut into small cubes
2.9 ounces mozzarella, shredded
2.1 ounces cream cheese, softened
1 tablespoon olive oil, for brushing
3 tablespoons ketchup or BBQ sauce, for topping
2.1 ounces shredded cheddar, for topping
2 tablespoons fresh parsley, chopped, for garnish

Steps

Preheat oven: Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper and lightly grease it. The high heat is key to getting that golden, caramelized crust on the outside.

Make the meat mixture: In a large bowl, combine 25 ounces ground beef (80/20), 2.1 ounces breadcrumbs, 1 pieces egg, 3 tablespoons whole milk, 3 pieces garlic cloves, minced, 0.5 pieces onion, finely grated, 1 tablespoons Worcestershire sauce, 1 teaspoons Dijon mustard, 1 teaspoons smoked paprika, 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder, 0.5 teaspoons dried oregano, 1 teaspoons salt, and 0.5 teaspoons black pepper, freshly ground. Mix gently with your hands until just combined — do not overwork or the patties will be tough.

Chill the mixture: Cover the bowl with plastic wrap and refrigerate. Chilling firms the mixture, making it much easier to shape and ensuring the patties hold together beautifully when stuffed.

Make the cheese filling: In a small bowl, mix 4.3 ounces cheddar cheese, cut into small cubes, 2.9 ounces mozzarella, shredded, and 2.1 ounces cream cheese, softened together into a chunky, creamy cheese blend. Divide into 4 equal portions and roll each into a small ball.

Stuff & seal the patties: Divide the chilled meat mixture into 8 equal portions. Flatten each into a round disc about 1cm thick. Place one cheese ball in the center of 4 discs. Top each with a second disc and press the edges firmly together, sealing completely. Shape into neat, even patties about 2cm thick.

Top & bake: Arrange patties on the prepared baking tray. Brush tops with 1 tablespoons olive oil, for brushing and spread 3 tablespoons ketchup or BBQ sauce, for topping evenly over each. Bake until patties are cooked through and deep golden on top.

Add cheese topping: Remove tray from oven and sprinkle 2.1 ounces of shredded cheddar, for topping , generously over each patty. Return to the oven and bake until the cheese on top is fully melted, bubbly, and starting to turn golden.

Rest & serve: Remove from oven and rest for 5 minutes — this lets the molten cheese center settle so you get a perfect pull rather than a lava flood. Garnish with 2 tablespoons fresh parsley, chopped, for garnish and serve immediately with your choice of sides.

Notes

Fat content matters: Use 80/20 ground beef for the juiciest patties. Leaner beef dries out in the oven and won’t have the same richness.\n\nTriple cheese filling: The combination of sharp cheddar, stretchy mozzarella, and creamy cream cheese gives you three layers of cheese flavor and an ultra-luxurious molten center.\n\nSeal tight: Press patty edges firmly and use wet fingertips to smooth any cracks — this keeps all that glorious cheese locked inside during baking.\n\nCheese swap ideas: Gruyère, pepper jack, smoked Gouda, Brie, or blue cheese all work beautifully as filling variations.\n\nServe with: Creamy mashed potatoes and gravy, buttered egg noodles, steamed rice, or stuffed into toasted brioche buns for the ultimate cheeseburger experience.\n\nFreeze-friendly: Shape and freeze uncooked stuffed patties wrapped individually for up to 2 months. Bake from frozen at 190°C (375°F) for 30–35 minutes.

Here are your upgraded Cheesy Baked Meat Patties — now with a triple cheese filling! What makes this version extra special:

Three-cheese center — cheddar for sharpness, mozzarella for that iconic stretchy pull, and cream cheese for a rich, velvety creaminess. Rolling them into a ball first makes stuffing effortless and foolproof.
Double cheese hit — cheese is baked inside and melted on top in the final blast, giving you maximum cheesy satisfaction in every bite.
Two-stage bake — cooking the patties through first, then adding the cheese topping ensures the top never burns before the inside is done.