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Herb & Cheese-Stuffed Burgers

 Herb & Cheese-Stuffed Burgers
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
4 ServingsPrep/Total Time: 30 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 4 hard rolls, split
  • Lettuce leaves and tomato slices, optional


  • 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

2 of 2

Herb & Cheese-Stuffed Burgers (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.