Cream Cheese Stuffed Burgers Recipes

CREAM CHEESE STUFFED BURGERS

Steps:

• Combine the cream cheese, cheddar cheese and bacon bits in a small bowl.
• Season your ground beef the way you like (I used salt, pepper, garlic powder and onion powder) and mix well.
• Shape the beef into patties. I made 8 patties which will make 4 HUGE burgers. If you want to make more burgers that are smaller, make more patties.
• Take one patty and put a spoonful of the cheese filling into the middle. Take another patty and put it on top of the filling, sealing the patties together.
• Preheat your grill on medium high. Grill burgers for 5-10 minutes on each side or until the meat is done to your liking.

CREAM CHEESE STUFFED GARLIC BURGERS

Steps:

• Put hamburger meat in a bowl and add garlic, salt and pepper.
• Mix together with your hands until just blended.
• Make 12 patties no more than 1 inch thick.
• Spread cream cheese in the center if 6 patties, approximately 1 oz. per patty. (Don't spread all the way to the edge).
• Put remaining patties on top of the cream cheese and seal the ends all the way around with your fingers. (Don't pinch too hard or the ends will be too thin).
• Grill on high to your desired taste. (About 8-10 minutes).
• Note: It takes a little longer than normal for the meat to cook inside because of the cream cheese.

PIMENTO CHEESE STUFFED BURGERS

Steps:

• For the pimento cheese: Add the Cheddars, cream cheese, pimentos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
• Place the cheese mixture on a sheet of plastic wrap and form into a log. Freeze for a few minutes or refrigerate up to overnight.
• For the sauce: Mix together the mayonnaise, hot sauce, Worcestershire, paprika and 1 tablespoon reserved pimento juice in a medium bowl. Season with salt and pepper.
• For the burgers: Preheat a grill to medium heat.
• Mix the meats, breadcrumbs, Worcestershire, egg, salt and pepper together in a bowl with your hands until completely combined. Divide the meat into 8 portions and shape each into large thin patties. Slice four 1/2-inch slices off the pimento cheese log (reserve the rest for another use...snacking!). Place a pimento cheese slice on four of the patties and then top them with the remaining four patties, sealing the sides of the patties to enclose the cheese. (See Cook's Note.)
• Lightly oil the grill grates. Add the patties to the hot grill and cook until they reach an internal temperature of 160 degrees F, about 4 minutes per side.
• Spread the sauce on the buttered buns. Top each with lettuce, tomato, pickles, onions and a patty and close the burgers. Eat with lots of napkins.

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

CHEESE-STUFFED BURGERS FOR TWO

Steps:

• In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

HERB & CHEESE-STUFFED BURGERS

Steps:

• In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly., Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with toppings as desired.

CREAM CHEESE JALAPENO HAMBURGERS

Steps:

• Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
• Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
• Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

STUFFED HAMBURGERS

Steps:

• Mix seasoned salt into ground beef.
• Separate beef into four parts.
• Take one fourth of the beef mixture and split in half.
• Flatten each one out into a small hamburger patty.
• Mix together cream cheese, mustard and horseradish until smooth.
• Add a spoonful to one of the patties.
• Place the other patty on top of the mixture and pinch sides together to seal.
• Repeat steps 3-5 until you have four stuffed burgers.
• Cook on grill.
• Extra cream cheese mixture can be served on side with onions, tomatoes, lettuce and any other toppings you may desire.