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

Source: Everyday Food, July/August 2005
Total Time Prep Servings



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.

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How would you rate this recipe?
  • VegasJordan
    1 MAR, 2019
    Made with Brie, absolutely amazing.
  • MS12298175
    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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