Best Stuffed Hamburgers Recipes

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

MOM'S LEGENDARY STUFFED HAMBURGERS

Steps:

• Prepare a grill for medium heat. When hot, lightly oil the grate.
• Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
• In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
• Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

STUFFED ROASTED GARLIC PASTE AND BLUE CHEESE HAMBURGERS

Steps:

• Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce patties) by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a teaspoon of garlic paste in the middle of each patty and add a little chunk of blue cheese tucked right on top of the garlic paste. Add a good twist of black pepper. Take another 3 ounce scoop of meat, make it flat in your hand and place right on top of the other half.
• Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
• Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread, and top with your favorite condiments.
• Preheat the oven to 375 degrees F.
• Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
• Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
• When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

STUFFED HAMBURGERS

Steps:

• Mix seasoned salt into ground beef.
• Separate beef into four parts.
• Take one fourth of the beef mixture and split in half.
• Flatten each one out into a small hamburger patty.
• Mix together cream cheese, mustard and horseradish until smooth.
• Add a spoonful to one of the patties.
• Place the other patty on top of the mixture and pinch sides together to seal.
• Repeat steps 3-5 until you have four stuffed burgers.
• Cook on grill.
• Extra cream cheese mixture can be served on side with onions, tomatoes, lettuce and any other toppings you may desire.

KITTENCAL'S JALAPENO-CREAM CHEESE STUFFED HAMBURGERS

Steps:

• Set grill to medium heat.
• Oil the grill grates.
• In a bowl stir together the softened cream cheese with jalapeno pepper; mix until combined.
• In a bowl combine the ground beef with onion soup mix and garlic, then add whatever other seasonings you desire, egg, breadcrumbs, Worcestershire sauce, etc (do not add in any extra salt to the ground beef mixture as the dry onion soup mixture already has enough salt).
• Divide into 16 equal portions.
• Pat out each portion to about 1/3-inch thickness (can make a little larger if desired).
• Spoon 2 tablespoons of the cream cheese into the center of 8 patty (do not spread out the mixture).
• Top with remaining patties, pressing down the edges to seal the meat together.
• Grill for about 10 minutes per side or until well done (do NOT press down on the burgers while cooking or this will make the cheese come out).
• Serve on buns with favorite toppings.

GREEK-STUFFED HAMBURGERS

Steps:

• Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to seal. Sprinkle with salt and pepper., Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced tomato, cucumber and salad dressing.

GREEK STUFFED HAMBURGERS

Steps:

• Shape beef evenly into 12 patties.
• In a small bowl, combine the feta cheese, chopped tomato, onion, olives, oil and oregano.
• Top six of the patties with the cheese mixture and then cover with remaining patties and firmly press edges to seal. Sprinkle with salt and pepper for seasoning.
• Grill patties, covered over medium hot heat for 6-8 minutes on each side or until a meat thermometer reads 160F and juices are clear.
• Serve each burger on a pita with lettuce, sliced tomato, cucumber and cucumber ranch dressing.

MONTEREY JACK STUFFED MEXICAN HAMBURGERS WITH GUACAMOLE TOPPING

Steps:

• 1. In a large bowl mix together chopped turkey, chopped meat, cumin, chili pwdr, chopped fine chipotle pepper, salt, blk pepper.
• 2. Divide mixture into 4 sections...n grab one n place chunk of cheese in middle n cover with meat then form into patty.
• 3. Repeat with remaining meat mixture until all 4 are formed. Now place on hot bbq 5 min. Per side.
• 4. While burgers r grilln...lets make guac! In med bowl put scooped out avacados, add chopped onion, chopped cilantro, chopped tomato, cayenne pepper, salt, lime juice n mash together (i like my guac chunky so i only smash slightly)
• 5. Last step place hamburger on bun n top with guacamole n......enjoy :)

GOAT CHEESE-STUFFED HAMBURGERS WITH TWO-OLIVE SPREAD

Steps:

• In a bowl, combine the ground sirloin and basil and mix well. Shape into 6 thick patties. Make a pocket in the center of each patty, fill each pocket with 1 tablespoon of the goat cheese, and cover with the meat. Press into patties 3/4 inch thick. Heat grill pan or saute pan over medium-high heat. Spray lightly with nonstick cooking spray, and add the burgers. Cook for 3 to 4 minutes on the first side, flip, and cook 4 to 6 minutes on the second side for medium-rare, or until desired doneness. To serve, place the burgers on the toasted bun halves and top each burger with 2 tablespoons of the olive spread. Top with lettuce and tomato and finish with the top of the bun.
• In a food processor fitted with the metal blade, combine the olives, chopped pepper, capers, parsley, and cayenne pepper and process until coarsely chopped. Then use on-off pulses while slowly adding the olive oil until it is absorbed. Taste for seasoning. Transfer to an airtight container and refrigerate until ready to use.
• ADVANCED PREPARATION: Can be prepared up to 1 week ahead, covered, and refrigerated.

BACON AND PEPPER JACK STUFFED HAMBURGERS

Steps:

• Mix cheese and bacon in a bowl.
• Flatten approximately 1/8 - 1/4 of the ground chuck (depending on how large you would like your burgers to be) in the palm of your hand.
• Squeeze together about 1-2 tablespoons of the bacon and cheese mixture; put it in the center of the ground chuck.
• Bring up the sides of the meat over the filling, making sure the cheese is completely covered by the meat.
• Flatten slightly to form into a patty.
• Season patties to taste with garlic powder, seasoned salt, and ground black pepper.
• Grill burgers approximately 6-8 minutes on each side for medium.

BACON- & CHEDDAR-STUFFED HAMBURGERS WITH RANCH SLAW

Steps:

• Heat grill to medium.
• Combine red and green cabbage with 2 Tbsp. dressing; refrigerate until ready to use.
• Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Mix remaining dressing, cheese and bacon. Spoon about 2 Tbsp. of the cheese mixture onto center of each of 4 of the patties; top with second patty. Pinch edges of patties together to seal.
• Grill patties 7 to 9 min. on each side or until done (160°F.) Fill rolls with cabbage mixture, burgers and tomatoes.

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties.
• Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

SMOKED CHEDDAR & BACON STUFFED HAMBURGERS

Steps:

• In a large bowl gently combine beef, egg, breadcrumbs, barbecue seasoning, and celery salt until they are well blended and begin to bind.
• Shape beef into 8 very flat patties.
• Top half of the patties with equal amounts of cheese and bacon, then top with the remaining patties.
• Press edges firmly to seal.
• Grill over medium heat for 5 to 6 minutes on each side or until the internal temperature reaches 160 degrees F.
• Serve on hamburger bun (optional toasted) with the lettuce and tomato.

ONION STUFFED HAMBURGERS

Steps:

• split the burger into 8 parts.
• make into balls.
• flatten half of ball and place onion inside.
• cover onion with other half.
• cook on grill (or in pan) to desired doneness.

STUFFED HAMBURGERS

Steps:

• 1. prepare stuffing as directed on box, set aside.
• 2. mix hamburger together with egg. press hamburger into 4-6 inch diameter round and 1/4 inch thick. (I use a sheet of plastic wrap and do it by hand, it doesnt need to be perfect but the plastic wrap makes it easier to fold over and place into the pan.)
• 3. place a scoopful of stuffing on one side of the hamb. patty, and fold over to make half moon shape, press around hamb to seal in stuffing. place into 9x13 pan.
• 4. open can of condensed cream of mushroom soup, pour into a bowl and whisk until spreadable. then cover the stuffed hamburgers evenly and cover pan with aluminum foil.
• 5. place in a preheated 350* oven for one hour. And enjoy.

BACON AND PEPPER JACK STUFFED HAMBURGERS

Steps:

• Mix cheese and bacon in a bowl. Flatten approximately 1/8 - 1/4 of the ground chuck (depending on how large you would like your burgers to be) in the palm of your hand. Squeeze together about 1-2 tablespoons of the bacon and cheese mixture; put it in the center of the ground chuck.
• Bring up the sides of the meat over the filling, making sure the cheese is completely covered by the meat. Flatten slightly to form into a patty. Season patties to taste with garlic powder, seasoned salt, and ground black pepper.
• Grill burgers approximately 6-8 minutes on each side for medium.

FETA-STUFFED HAMBURGERS [38]

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate. Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

STUFFED HAMBURGERS

Steps:

• Combine ground beef with remaining ingredients.
• Mix well.
• Shape into 6 patties or 3 larger steaks.
• Broil 4 to 5 inches from heat for 10 minutes, turning once.
• These burgers can also be pan grilled.

STUFFED MOZZARELLA AND CHILI PASTE HAMBURGERS

Steps:

• Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce) patties by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a chunk of mozzarella and drizzle some chili paste or chili flakes on top of the mozzarella. Add a good twist of black pepper. Take another 3-ounce scoop of meat, make it flat in your hand and place right on top of the other half.
• Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
• Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread, and top with your favorite condiments.

SOUTHWEST-STUFFED HAMBURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, seasoning mix and 3 Tbsp. mayonnaise just until blended; shape into 12 (1/4-inch-thick) patties.
• Combine cheese and 2 Tbsp. salsa; spoon onto centers of 6 patties. Cover with remaining patties; pinch edges together to seal.
• Grill 5 to 6 min. on each side or until done (160ºF). Meanwhile, mix remaining mayonnaise and salsa until blended.
• Place lettuce on bottom halves of buns; top with tomatoes, burgers and mayonnaise mixture. Cover with tops of buns.