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Stuffed Beef Burgers

When the familiar hamburger of ground chuck holds a surprise inside, it's much more fun, and takes on a remarkably different personality.

  • Servings: 6
Stuffed Beef Burgers

Source: Martha Stewart Living, June 2005


  • 3 pounds ground chuck
  • Coarse salt
  • 1 1/2 teaspoons freshly ground pepper
  • 3 ounces thinly sliced fresh mozzarella, optional
  • 1 tablespoon chopped fresh herb leaves, such as oregano or basil (optional)
  • 12 grape tomatoes, halved (optional)
  • Vegetable oil, for brushing
  • 6 hamburger buns, such as sesame


  1. Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve.

  2. Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt.

  3. Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.

  4. Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

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