A burger filled with cheese remedies the problem of cheese sliding off the top of a burger or cheese not melting properly -- typical problems with conventional cheeseburgers. In Minneapolis, just such a burger is stuffed with American cheese and known as a "Juicy Lucy." Fill a patty with practically any type of cheese. Add a blue cheese filling to a bacon burger, or stuff Swiss cheese inside a lean ground sirloin burger. Then decide whether to give your creation a catchy name.
Season the ground beef as desired using salt, pepper and onion powder, or even a prepared steak seasoning. Handle the meat as little as possible when mixing, because overworking can compact and toughen the meat.
Divide the meat into equal portions for the number of burgers you want to make, then divide each portion in half.
Shape each half-portion of beef into a patty equal to the desired diameter for the burgers, but half as thick. If you want 5-inch wide, 1-inch thick burgers, for example, shape the patties 5 inches wide and 1/2 inch thick. Press an indentation in the center of half of the patties, creating a small well for the cheese. If you're making five burgers, five of the patties require an indentation. Leave a margin of unpressed meat around the indentation.
Fill the indentation with cheese. Fold sliced cheese in half or in quarters to fit inside the well. Choose any type of cheese, including American, cheddar, blue cheese, Gouda or Swiss cheese.
Top each cheese-stuffed burger half with another burger patty. Press the edges together to seal in the cheese, leaving no sign that there were once two separate patties.
Preheat a skillet over medium-high heat. Add some cooking oil to the bottom of the pan if using very lean ground beef.
Place the burgers in the pan and fry them for about five minutes, or until the bottom develops a brown crust. Flip the burgers and fry the other side for another three to five minutes, or until the burgers reach an internal temperature of 165 degrees Fahrenheit. Insert a meat thermometer into the center of the burgers to check the temperature. Although the cheese melts at a much lower temperature, you should cook the meat to well done so bloody juices don't mix with the cheese.