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If you love classic cheeseburger flavors, you’re going to love this easy stuffing – loaded with creamy cheese, ground beef, vegetables, and hamburger buns!
This is technically a dressing – not a stuffing – as we don’t recommend stuffing turkey with dairy – but we’re calling stuffing as its more often used for the dish.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Cheesy Ground Beef and Hamburger Bun Stuffing
Stuffing is really just a combination of bread, butter, stock, eggs, and vegetables, baked to golden brown perfection. I decided to flip the script and give the iconic Thanksgiving side with the All-American classic – with the flavors of a cheeseburger!
We’re taking hamburger buns, ground beef, tons of delicious seasoning, cheddar cheese, and fresh vegetables to make this a stuffing side your family will want every holiday dinner – it’s packed with flavor, inexpensive, and so easy to make!
How To Make Cheeseburger Stuffing
To make this recipe, we will use the following ingredients:
- Hamburger Buns
- Ground Beef
- Pub Cheese
- Beef Stock
- Carrots
- Celery
- Butter
- Onions
- Chives
- Garlic
- Montreal Steak Seasoning
Once you’ve gathered your ingredients, we will use this method:
Cook. Preheat oven to 350 degrees and grease a large 9×13 casserole dish. In a large pan, brown ground beef and crumble. Cook to lightly browned while crumbling, do not burn. Do not drain fat. Remove ground beef from pan and set aside.
Cook Veg. Add onions, celery, and carrots, to pan and saute until lightly browned, about 8 minutes, stirring occasionally. Stir in garlic, Montreal steak seasoning, browned ground beef, and pub cheese. Stir in butter and stock. Cook, stirring often, until pub cheese and butter are melted and well incorporated.
Add Bread. Spread out stale cubed hamburger buns in casserole pan. Pour hamburger, stock, and vegetable mixture over buns, stir to mix.
Bake. Bake 45-60 minutes until bubbly and golden brown – there should be a little liquid left in the pan but not much – do not cook all the liquid off, as it will re-absorb into the stuffing as it cools (think just a tiny amount on the bottom of the pan.)
Tips and Tricks to Perfect Cheeseburger Stuffing
Toast buns. Using stale or toasted buns helps your dressing keep a nice texture without it turning mushy.
Swap cheeses. If you’d like to try a different cheese, you can swap the pub cheese for sharp cheddar, jack, or even velveeta.
Add more vegetables. Try tossing in jalapenos, bell peppers, crunchy onions, or any other traditional vegetables or burger toppings you like!
Make it spicy. Try using spicy Montreal steak seasoning, a spicy hamburger rub, or adding cayenne pepper – or add in diced poblano peppers, green chiles, or jalapenos into the stuffing for a bit more kick.
Make it vegetarian. You can swap the ground beef for a meat-free crumble.
Swap meats. You can use chicken, buffalo, pork, or turkey in place of ground beef in this recipe.
FAQs
Stuffing is fully cooked when it has reached 165 degrees and bread has soaked up most of the liquid in dish. There will be a bit of liquid left in pan – do not cook to dry – it will soak up as it cools.
Stuffing should be removed from oven when there is just a little bit of liquid left in the baking dish – it will absorb as the stuffing cools. Don’t cook to fully dry or your stuffing will dry out completely after cooling.
If you’re not sure about adding cheese to this stuffing, you can skip it.
If you use vegan cheese for this recipe, you need to use one that works more like queso than shredded cheese – so it will mix more like a batter than into shreds.
This is technically a dressing – NOT a stuffing. Don’t use dairy to stuff a bird, for best results. We are calling this a stuffing since more people call this dish stuffing.
What to Serve With Cheeseburger Stuffing
Cheeseburger stuffing is the perfect easy side for Thanksgiving recipes – easy, simple classics like Perfect Spatchcocked Turkey, Brown Bag Herb Roasted Turkey, Slow Cooker Turkey in Gravy, and The Best Easy Prime Rib!
You can also check out some of our twists on classic recipes, like Grilled Carrots, Turkey Butternut Squash Chili, Roasted Parmesan Green Beans and Pumpkin Hand Pies!
Cheeseburger Stuffing Recipe
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Cheeseburger Stuffing Recipe
Equipment
Ingredients
- 8 Hamburger Buns, stale or toasted, torn into 1″ squares
- 1 pound Ground Beef
- 8 oz Pub Cheese
- 14 oz Beef Stock
- 4 carrots, peeled and cut into thin circles
- 4 stalks celery, diced
- 8 oz butter
- 1 large onion, diced
- ½ cup chopped chives
- 6 cloves garlic, minced
- 1 tablespoon Montreal Steak Seasoning
Instructions
- Preheat oven to 350 degrees and grease a large 9×13 casserole dish.
- In a large pan, brown ground beef and crumble. Cook to lightly browned while crumbling, do not burn. Do not drain fat.
- Remove ground beef from pan and set aside. Add onions, celery, and carrots, to pan and saute until lightly browned, about 8 minutes, stirring occasionally.
- Stir in garlic, Montreal steak seasoning, browned ground beef, and pub cheese. Stir in butter and stock.
- Cook, stirring often, until pub cheese and butter are melted and well incorporated.
- Spread out stale cubed hamburger buns in casserole pan.
- Pour hamburger, stock, and vegetable mixture over buns, stir to mix.
- Bake 45-60 minutes until bubbly and golden brown – there should be a little liquid left in the pan but not much – do not cook all the liquid off, as it will re-absorb into the stuffing as it cools (think just a tiny amount on the bottom of the pan.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this is all too convoluted . Getting to the recipe should not take this long !!!!!!!!!!!!!!!
You can click “skip to recipe” which is right at the top if you dont want the tips to the recipe