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Cheesy Baked Meat Patties
Juicy, tender meat patties baked to perfection and stuffed (and topped) with melty cheese.
These Cheesy Baked Meat Patties are weeknight-easy, kid-approved, and perfect for meal prep—serve them with salad, rice, or tucked in buns like mini sliders.
Ingredients
For the Patties
- 1 1/2 lbs (680 g) ground beef (80/20) or a mix of beef and turkey
- 1 small onion, finely grated or minced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 tablespoons milk (or water)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon or yellow mustard
- 1 teaspoon Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese & Finish
- 6 oz (170 g) mozzarella or cheddar, cut into 10–12 small cubes (for stuffing)
- 1 cup shredded mozzarella or cheddar (for topping)
- 2 tablespoons olive oil (for brushing)
- Fresh parsley or chives, chopped (for garnish)
Use mozzarella for a classic cheesy pull or sharp cheddar for bold flavor. A beef–pork blend also works and stays very juicy.
Step-by-Step Instructions
- Prep: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly brush with olive oil.
- Mix: In a large bowl, combine ground meat, onion, garlic, breadcrumbs, egg, milk, Worcestershire, mustard, Italian seasoning, smoked paprika, salt, and pepper. Mix gently until just combined—do not overwork.
- Shape & stuff: Divide mixture into 10–12 equal portions. Flatten one portion in your palm, place a cheese cube in the center, and fold the meat around it to seal. Shape into a 1/2-inch (1.25 cm) thick patty. Repeat with remaining portions.
- Arrange: Transfer patties to the prepared sheet, spacing slightly apart. Brush tops lightly with olive oil.
- Bake: Bake 12–14 minutes, then remove the tray and sprinkle shredded cheese evenly over patties. Return to oven and bake 5–8 minutes more, until cheese melts and patties reach an internal temperature of 160°F (71°C).
- Rest & serve: Let patties rest 3 minutes. Garnish with parsley or chives and serve hot.
Serving Ideas
- With mashed potatoes and green beans for a classic plate.
- On toasted buns with pickles, tomato, and a drizzle of burger sauce.
- Over rice or pasta with a quick marinara for an Italian-style twist.
- With a crisp salad for a lighter meal prep box.
Why This Recipe Works
- Breadcrumb + egg: Keep patties tender and help them hold together in the oven.
- Onion (grated): Adds moisture and evenly distributes flavor without chunks.
- Two cheeses: A hidden molten center plus a melty top give maximum cheesy payoff.
- High-heat bake: 400°F develops browning while keeping the interior juicy.
Expert Tips
- Lightly dampen hands when shaping to prevent sticking and get smooth patties.
- Seal well around the cheese so it doesn’t leak while baking.
- For extra browning, broil 1–2 minutes at the end—watch closely.
- Swap seasonings: use taco seasoning + pepper jack for a Tex-Mex version.
Variations
- Turkey patties: Use 93% lean ground turkey; add 1 extra tablespoon olive oil for moisture.
- BBQ style: Brush patties with barbecue sauce during the last 5 minutes; top with smoked cheddar.
- Mushroom–Swiss: Skip stuffing; top finished patties with sautéed mushrooms and Swiss.
Storage & Reheating
- Refrigerate in an airtight container up to 4 days.
- Reheat at 325°F (165°C) for 8–10 minutes or in an air fryer for 3–4 minutes until hot.
- Freeze cooked patties (without topping cheese) up to 2 months; thaw overnight and reheat, then add cheese to melt.
Frequently Asked Questions
Can I skip stuffing and only top with cheese? Yes—bake patties plain, then add shredded cheese during the last minutes to melt.
Do I need a binder if using fattier meat? Yes—the egg and breadcrumbs ensure structure and juiciness even with 80/20 beef.
How do I avoid dry patties? Don’t overmix the meat and bake just until 160°F (71°C). Rest briefly before serving.
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Estimated Nutrition
~240–270 kcal per patty (estimate; based on 12 patties with mozzarella).
