A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spreadtop roll half with mustard and

    Roasted Red-Pepper Sauce, as desired.

Cook's Notes

When forming the patties, be sure to completely encase the cheese; this will prevent it from oozing out on the grill. 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.

Reviews (3)

76 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 30
  • 2 star values: 15
  • 1 star values: 5
Rating: 5 stars
Made with Brie, absolutely amazing.
Rating: Unrated
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.
Rating: 5 stars
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.