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.


  • 3 pounds ground chuck

  • Coarse salt

  • 1 ½ 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)

  • Bacon-Onion Filling (optional)

  • Cheddar-Mushroom Filling (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.

Cook's Notes

Themozzarella will melt only if yourburgers are well-done. For more rareburgers, you can use it as a topping.

Related Articles