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Under 30 Minutes

Cheese-Stuffed Burgers

A few special touches turn these burgers into a memorable meal. To save time, form the patties up to a day ahead and refrigerate, covered tightly with plastic wrap, until needed; then heat the grill, cook the burgers, and serve.

  • Prep:
  • Total Time:
  • Servings: 8
Cheese-Stuffed Burgers

Source: Everyday Food, July/August 2005


  • 3 pounds ground beef chuck
  • 2 tablespoons plus 2 teaspoons Worcestershire sauce
  • Coarse salt and ground pepper
  • 4 ounces blue cheese (or other soft cheese, such as Brie)
  • Oil, for grates
  • 8 rolls or buns, split
  • 2 cups packed baby spinach
  • 2 beefsteak tomatoes, cut into 8 slices
  • Sauteed mushrooms (optional)
  • Grainy mustard (optional)
  • Roasted Red-Pepper Sauce


  1. Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

  2. Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

  3. Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

  4. To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread
    top roll half with mustard and Roasted Red-Pepper Sauce, as desired.

Reviews (3)

  • lookp002 9 Jul, 2013

    Made this with ground chicken rather than the beef chuck; as the chicken was clucking in the fridge "eat me-or else". Turned out fine, but I'm sure it would have been even better with the chuck. Sauce is easy and great.

  • HowardIske 8 Jul, 2013

    I made this on the Fourth of July and it was amazing! Not to toot my own horn, but it was one of the juiciest hamburgers I've ever tasted. The feta cheese was a nice little surprise in the middle.

  • lovetocookagainandagain 17 Jun, 2008

    I also make meat loaf this way

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