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6213 N. Charles Street
Baltimore MD 21212

MON-SAT  7am-8pm
SUN  8am-7pm



Roland Avenue

5113 Roland Avenue
Baltimore MD 21210

MON-SAT  7am-7pm
SUN  8am-6pm





  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Serves: 6

These burgers are packed with flavor inside and out.


2 lbs. ground chuck

1/2 t. coarse kosher salt

1/2 t. fresh ground pepper


2 large sweet onions, sliced

1 T. olive oil

1 T. butter

1 T. balsamic vinegar

Pinch of sugar

salt & pepper to taste

7.6 oz. pkg. Di Bruno Bros. Smoked Gouda & Beer Cheese Spread

1 c. Lillie's Q Gold South Carolina Mustard BBQ Sauce

6 Eddie's pretzel rolls

To Prepare

Mix beef with salt and pepper. Form 12 thin patties, each 4 inches in diameter. Place a small well with your thumb in 6 of the patties. This is where the filling will go. Place a heaping teaspoon of Di Bruno Bros. cheese spread in each well. Top with a flat patty and seal the edges by pressing the 2 patties together. The patties can be prepared several hours ahead and kept refrigerated until ready to grill. Be sure to bring patties to room temperature before grilling.

Meanwhile, prepare the caramelized onions. Melt butter and olive oil in a large frying pan over medium heat. Add sliced onions and cook for about 10 minutes. Onions will be translucent and will just start to brown. Increase heat to medium-high. Add balsamic vinegar, sugar, salt and pepper. Saute for another 2-3 minutes until evenly browned. Set aside.

Heat grill to medium-high. Generously oil grill rack so that burgers will not stick. Place stuffed burgers on the the grill and cook for about 6 minutes on each side. Baste burgers during the last 3 minutes using about 1/3 cup of Lillie's Q BBQ Sauce. Reserve the rest of the sauce to serve with the burgers. Grill until cheese inside is melted and burger is cooked to desired doneness.

To Serve

Place each burger on a pretzel roll topped with caramelized onions and a drizzle of Lillie's Q Gold South Carolina Mustard BBQ Sauce.

Pair with Angulo Innocenti Estate Grown Cabernet Sauvignon.

Eddie's Recipe Tip:

For a variation, try stuffing the burgers with Chamon Buffalo Blue Cheese Spread, then top with Huckle's Fire Roasted Habanero Sauce.