Introduction

Cheesy baked meat patties are a delightful twist on classic beef patties, stuffed with gooey cheese and packed with flavorful herbs and spices. They make for a satisfying meal that’s easy to prepare and perfect for any occasion.

The image shows six large meat patties arranged closely in a white rectangular baking dish. Each patty is topped with a thick layer of creamy melted cheese that is slightly golden and gooey, dripping down the sides. Fresh green parsley leaves sit on top of each cheese layer, adding a bright pop of color and freshness. The patties are sitting in a light brown creamy sauce that fills the bottom of the dish. The dish rests on a wooden board with a white marbled surface background visible beyond it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

680 g beef mince (20% fat)
1 small onion (finely grated)
2 garlic cloves (minced)
60 g breadcrumbs
1 large egg
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon Italian herb blend
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
170 g cheese (mozzarella or cheddar, cut into 10-12 cubes)
120 g grated cheese (mozzarella or cheddar)
2 tablespoons olive oil
Handful fresh parsley or chives (chopped, optional)

Instructions

Step 1: Heat your oven to 200°C (400°F). Line a baking tray with parchment paper and brush lightly with olive oil.
Step 2: In a large bowl, combine the beef mince, grated onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, mustard, Italian herb blend, smoked paprika, salt, and black pepper. Mix with your hands until just combined, being careful not to overwork the mixture.
Step 3: Divide the mixture into 10-12 equal portions. Flatten each portion in your palm, place a cheese cube in the center, then wrap the meat around it completely and shape into a patty about 1.5 cm thick.
Step 4: Arrange the patties on the prepared tray, leaving space between them. Brush the tops with olive oil.
Step 5: Bake for 12-14 minutes. Remove from the oven, sprinkle the grated cheese evenly over each patty, then return to the oven and bake for another 5-8 minutes until the cheese is melted and bubbly and the patties reach an internal temperature of 71°C.
Step 6: Let the patties rest for 3 minutes. Scatter chopped fresh parsley or chives over the top if using, and serve while hot.

Tips & Variations

Use a mix of mozzarella and cheddar for a richer cheese flavor and gooey texture.
Try adding finely chopped fresh herbs like basil or thyme into the meat mixture for extra aroma.
For a spicier kick, include a pinch of chili flakes or cayenne pepper in the patties.
Make sure not to overmix the meat to keep the patties tender and juicy.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to preserve the cheese melt and texture. Patties can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Six browned meat patties are in a white rectangular baking dish, each topped with a creamy light yellow cheese sauce that drips slightly down the sides. Each patty is garnished with a small bright green parsley sprig in the center. The dish sits on a wooden board that contrasts with the creamy sauce and the browned patties. The background shows a hint of green herbs but the main focus is on the rich, cheesy meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can use any cheese that melts well such as Monterey Jack, gouda, or even a blend of your favorites. Just make sure the cheese cubes are thick enough to hold their shape inside the patties.

How do I know when the patties are fully cooked?

The patties are fully cooked when their internal temperature reaches 71°C (160°F). You can check this with a meat thermometer. The cheese should be melted and bubbling on top as a visual cue.