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Herb & Cheese-Stuffed Burgers Recipe

Herb & Cheese-Stuffed Burgers Recipe photo by Taste of Home

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Tired of the same old ground-beef burgers? This quick-fix alternative, with its creamy cheese filling, will wake up your taste buds. —Sherri Cox, Lucasville, Ohio

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Herb & Cheese-Stuffed Burgers Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1/4 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons minced fresh parsley
3 teaspoons Dijon mustard, divided
2 green onions, thinly sliced
3 tablespoons dry bread crumbs
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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4 hard rolls, split
Lettuce leaves and tomato slices, optional

Directions

In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.
In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well.
Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce and tomato if desired. Yield: 4 servings.

Nutritional Facts 1 burger equals 430 calories, 17 g fat (7 g saturated fat), 86 mg cholesterol, 953 mg sodium, 38 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Herb & Cheese-Stuffed Burgers in Taste of Home February/March 2010, p55

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Herb & Cheese-Stuffed Burgers

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(1-10) of 21 reviews

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Reviewed on Jun. 11, 2013 by DViola

This was great. My family really liked it. A great take on a classic.

Reviewed on May. 27, 2013 by dbeauche

Really good! I used ground turkey and they turned out great!!

Reviewed on May. 20, 2013 by casey40

We just grilled these hamburgers last night. All 3 boys, my husband and I all want to eat them again! Having so many eating I used ground turkey and ground beef mixed together to make the burgers. Then instead of adding all the spices to the hamburger mixture I just added 2 teaspoons of Montreal Steak Spices from McCormick. (if you haven't used this on your steaks, you are really missing out!) The only thing we realized is that we needed bigger buns than just regular hamburger buns! We also did not have them fall apart on the grill but had read the review and were more aware of it. Otherwise, I totally recommend these hamburgers. The little bit of extra work was well worth it.

Reviewed on Apr. 18, 2013 by pickmama333

These are our favorite burgers!!! This is my mother's recipe and my family requsts this every time I make burgers.

Reviewed on Feb. 03, 2013 by jsholts

My husband and I love this recipe. We make this with venison and it makes the burgers are very lean and flavorful. I do not change anything.

Reviewed on Jul. 20, 2012 by AmberrBalazs

Yum yum yum!! Delicious and easy. My husband said he would change up the herbs a little bit, but i though they were perfect!

Reviewed on May. 17, 2012 by sbilevich

I love the flavor of these. Very delicious. mine didn't seal well, I'll try a little less fillig next time.

Reviewed on Dec. 31, 2011 by KmMcK

I didn't put the cheese in the center, but still was the best burger I have had and I don't particularly care for hamburgers.

Reviewed on Nov. 28, 2011 by luckyhill

These very quickly became our burger of the summer. They are absolutely the best burgers we have ever had!

Reviewed on Oct. 19, 2011 by mjkrein

Just finished tossin' a couple of these bad boys- delicious! They didn't stay "sealed," so when I flipped 'em they started to ooze a bit (think I spooned the cheese too close to the edges) Oh well, grill needs cleaning anyway- it was worth it.

I think next time I will just spread the cream cheese & mustard on the buns, and top the herb-flavored burgers with sliced cheddar. Same flavors without the mess or fuss of stuffed burgers. And definitely going to add a little garlic

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