Herbed Cheese-Stuffed Burgers

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  • Total: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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1 1/2 pounds ground beef chuck (80/20 blend preferred)

4 tablespoons herb-garlic cheese, slightly softened

Oil, for griddle or grill

Kosher salt and freshly ground black pepper

4 potato buns or kaiser rolls, toasted if desired 

Lettuce and sliced tomato, for topping


  1. 1. Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them - these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.
  2. 2. Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns, top with lettuce and tomato. Cover with the top buns and serve.