• 18 Ratings

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

Martha Stewart Living, June 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.



18 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2