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I am trying to perfect the cheese burger, and an important part for me is the cheese stuffed patty.
I am trying to find a way to prevent the cheese from bursting out? Is there a type of cheese I can use, or a method of compacting the beef? Should I be encasing the cheese in another layer first?
Most cheeses are going to want to melt and ooze out unless they are very hard and stringy cheeses. A hard mozzarella sliced along the strings may work, but I'd try halloumi above all. You can fry halloumi on a pan and it will brown and form a crust, so it is perfect to stuff in a burger patty.
1) Use less cheese. Think of a normal cheeseburger - a relatively thin slice of cheese makes its presence known. Also, use fine shreds or small crumbles.
2) Cook lower and slower - part of the problem may come from the cheese losing liquid and giving off steam. Too much at once, and it will burst the pocket.
