Mozzarella Beef Burger Recipes

MEGA MOZZARELLA-STUFFED BURGERS

Steps:

• Preheat the oven to 180°C/350°F/gas 4 or get your barbecue nice and hot!
• Wrap the red onion in kitchen foil and cook in the oven, or directly in the coals, for 2 hours until soft.
• When your onions have 30 minutes cooking time left, make your mayo: separate and whisk the egg yolk until fluffy, then gradually whisk in both the oils - a tiny bit at a time - until thick and emulsified (loosen with a little squeeze of lemon if it gets too thick).
• Season to perfection with a pinch of sea salt and a little more lemon juice. Pick the basil leaves into a pestle and mortar, bash until they make a paste and stir through the mayo.
• Season the mince to perfection and mix together well. Divide into 4 even-sized pieces and shape into flat patties. Cut the mozzarella in half and place on top of 2 of the patties. Place the remaining 2 patties on top and seal the edges firmly with your fingertips, so the mozzarella is encased inside, then gently shape into a neat burger.
• When the onions are cool enough to handle, peel off the skin and mash with a fork, discarding the root. Drizzle over the balsamic vinegar, season to perfection and mix well.
• Get your BBQ or grill nice and hot. Add the burgers and cook for 8 to 10 minutes, turning regularly.
• Crisp up the mortadella on the grill bars, and shape into a circle with your tongs. Slice the buns and toast on the BBQ. Thickly slice the tomato.
• Spoon 1 tablespoon of the basil mayo over the bottom of the bun, add a slice of tomato, then a slice of mortadella and then some rocket. Top with the burger and a dollop of sticky balsamic onions. Pop the lid on and tuck in!

MOZZARELLA BEEF BURGER RECIPE

Steps:

• Preheat grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties.
• Place patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.
• Fill buns with burgers and lettuce, if desired.

MELT-IN-THE-MIDDLE MOZZARELLA BEEF BURGERS

Steps:

• Heat a glug of oil in a large frying pan and add the onion. Fry for 5 minutes until starting to soften, then add the garlic. Fry for a further 2-3 minutes, then remove from the frying pan to a plate and leave to cool completely.
• In a large mixing bowl, mix the beef, cooled onion and garlic, egg, mustard, cayenne and breadcrumbs. Season with salt and pepper, then divide the mixture into 4.
• Shape each portion into a large patty, place a quarter piece of mozzarella in the centre of each, then form the mix carefully around the mozzarella to encase it fully in a burger shape. Put the burgers on a plate, cover with cling film and chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
• Heat a large frying pan with a little oil. When the oil is almost smoking, add the burgers. Fry for 4-5 minutes on each side until the burgers are coloured, then put them in a baking tray. Transfer to the oven and cook for 10 minutes until the beef has cooked through and the mozzarella has melted (test by piercing one carefully with a sharp knife). Leave to rest for 5 minutes, then serve in buns with your choice of toppings and sides.

MOZZARELLA-BEEF BURGERS

Steps:

• Preheat grill to medium-high heat.
• Mix meat, cheese, bread crumbs and 2 tablespoons of the barbecue sauce.
• Shape into four patties.
• Place patties on grill; cover grill with lid.
• Grill 4 to 6 minute on each side or until burgers are cooked through (160°F), brushing with remaining 2 tablespoons barbecue sauce during last 2 minute of grilling time.
• Fill buns with burgers and lettuce, if desired.
• For more flavor, try adding 2 tablespoons KRAFT 100% Grated Parmesan Cheese and 1/4 teaspoons Italian seasoning to the meat mixture.
• Serve with pickles, if desired.

CAPRESE BURGER

Steps:

• Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.

MOZZARELLA BEEF ROLL-UPS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; drain. Stir in pizza sauce, pepperoni and oregano. , Spoon 1/2 cup mixture across center of each tortilla; top with a piece of string cheese. Fold bottom and sides of tortilla over filling and roll up. , Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes. Freeze option: Cool beef mixture before assembly. Individually wrap roll-ups in foil and freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped roll-ups on a baking sheet in a preheated 350° oven until heated through. To reheat individually, remove foil and rewrap in paper towel; place on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

MOZZARELLA BEEF SANDWICHES

Steps:

• Cut bread in half lengthwise; cut widthwise into five portions. On each bread bottom, layer beef, spaghetti sauce and cheese. , Place on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted; replace tops.

MOLTEN CHEESE-STUFFED BURGERS

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

BASIL MOZZARELLA BURGERS

Steps:

• To make relish: add the relish ingredients to the container of a food processor; cover and pulse until coarsely chopped; cover and chill for 2-3 hours.
• To make burgers: stir together the onion, bread crumbs, and bell pepper in a mixing bowl.
• Add the ketchup, horseradish, mustard, salt and pepper to taste; stir to mix.
• Add the ground beef; stir to mix.
• Shape mixture into 4 patties.
• Grill patties over medium heat for 7 minutes; turn and grill 7-11 more minutes or until done.
• Top patties with a slice of cheese during the last 2 minutes or grilling time.
• Serve patties on toasted whole wheat buns with red sweet pepper relish and fresh basil leaves.