MEGA MOZZARELLA-STUFFED BURGERS
Channel your cowboy vibe with these flame-grilled buffalo burgers topped with an incredible onion chutney and creamy basil mayo. So good!
Provided by Jamie Oliver
Categories Beef
Time 2h10m
Yield 2
Number Of Ingredients 14
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!
Nutrition Facts : Calories 762 calories, Fat 37.4 g fat, SaturatedFat 14.7 g saturated fat, Protein 59.2 g protein, Carbohydrate 43.8 g carbohydrate, Sugar 9.6 g sugar, Sodium 2.2 g salt, Fiber 3.5 g fibre
STUFFED MOZZARELLA AND CHILI PASTE HAMBURGERS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce) patties by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a chunk of mozzarella and drizzle some chili paste or chili flakes on top of the mozzarella. Add a good twist of black pepper. Take another 3-ounce scoop of meat, make it flat in your hand and place right on top of the other half.
- Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
- Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
- Place the burger in the bread, and top with your favorite condiments.
MOZZARELLA-STUFFED MUSHROOM PIZZA BURGERS
Enjoy cheesy pizza burgers featuring ground beef and mushrooms - a hearty Italian dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In large bowl, mix beef, Italian seasoning, salt and pepper. Shape mixture into 8 patties, 4 1/2 inches in diameter and 1/4 inch thick. Press 1/4 cup of the cheese into a ball with hands; press flat into 3 1/2-inch-diameter patty. Repeat with remaining cheese. Place cheese patties on top of 4 beef patties; top with remaining beef patties. Pinch edges together to seal.
- In 10-inch skillet, heat oil over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally, until lightly browned. Add garlic; cook 1 minute longer. Remove from heat.
- Heat gas or charcoal grill. Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill until toasted.
- Place burgers on bottom halves of buns. Top with pizza sauce and mushroom mixture. Cover with top halves of buns.
Nutrition Facts : Calories 560, Carbohydrate 27 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1080 mg, Sugar 6 g, TransFat 1 1/2 g
STUFFED PIZZA BURGERS
For years, I used this recipe to make pizza meat loaf, which was absolutely killer. I decided to try it as burgers for a party, and they were a smashing success. Everyone left with the recipe. -Dennis Barter, Reedsburg, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into 16 patties. Layer 1 tablespoon pizza sauce, pepperoni and cheese onto the center of each of eight patties. Top with remaining patties and press edges firmly to seal., On a greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with remaining pizza sauce.
Nutrition Facts : Calories 385 calories, Fat 14g fat (4g saturated fat), Cholesterol 155mg cholesterol, Sodium 613mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
MOZZARELLA-STUFFED TURKEY BURGERS
I love these ground turkey burgers! Serve on a bun with barbeque sauce, which is how I like it, or your desired toppings.
Provided by medichick
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix the ground turkey, egg, black beans, red bell pepper, mozzarella cheese, garlic powder, salt, and black pepper together in a bowl until blended; form the mixture into 4 patties.
- Heat a large skillet over medium heat; cook the turkey patties in the skillet until cooked through and no longer pink the center, 7 to 10 minutes per side. An instant-read meat thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 225.4 calories, Carbohydrate 1.5 g, Cholesterol 139.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 4 g, Sodium 169.5 mg, Sugar 0.9 g
SPINACH-MOZZARELLA STUFFED BURGERS
Make and share this Spinach-Mozzarella Stuffed Burgers recipe from Food.com.
Provided by SkinnyMinnie
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, gently mix together the beef, salt and pepper.
- Using generous 1/3 cup per patty, shape the mixture into 8 patties about 1/2-inch thick.
- Refrigerate while preparing the stuffing.
- Place the spinach in a dry large saucepan.
- Cover and cook over medium-high heat for 1-2 min or until wilted, stirring occasionally.
- Drain and cool.
- Squeeze out any excess moisture.
- Chop and place in a medium bowl.
- Stir in the mozzarella cheese and pesto.
- Mound about 1/4 cup packed stuffing in the center of 4 patties.
- Cover with the remaining 4 patties, and seal the edges by pressing firmly together with you fingers.
- Gently press the center of each patty to eliminate mounding.
- Heat the grill or grill pan to medium heat.
- Grill for 5-6 minute.
- Flip and grill for 5-6 min more or until no longer pink.
- Meanwhile, in a small bowl, whisk together all the mayonnaise ingredients.
- Place the buns, split side down, on the grill for 30-60 sec or until lightly toasted.
- Spread each bun with 2 Tbs of the mayonnaise.
- Top with a burger and some arugula, if desired.
Nutrition Facts : Calories 577.9, Fat 29.8, SaturatedFat 10.8, Cholesterol 138.9, Sodium 1365.4, Carbohydrate 31.4, Fiber 3.5, Sugar 5.1, Protein 45.2
VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE
Categories Sandwich Beef Cheese Mushroom Mustard Quick & Easy Mozzarella Ground Beef Veal Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
- Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
- Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.
MOZZARELLA BEEF BURGER RECIPE
Change up your everyday burgers with our Mozzarella Beef Burger Recipe. This beef burger recipe includes a tangy, spicy barbecue sauce that you will love.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 4 servings, one burger each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
ITALIAN-STUFFED BURGERS
Make and share this Italian-Stuffed Burgers recipe from Food.com.
Provided by Brenda.
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine cheese, olives, and onion.
- Shape ground beef into eight patties, approximately 4 1/2-inch diameter.
- Place approximately 1/4 cup of cheese mixture in center of four patties; top with remaining patties. Press edges firmly together to seal; gently pat to 3/4-inch thickness.
- In small bowl, combine Italian seasoning, garlic powder, and pepper. Press evenly into both sides of each patty.
- Place patties on grill over medium, ash-covered coals. Grill, uncovered, 22 to 24 minutes to medium doneness (160 degrees) or until centers of patties are no longer pink and juices show no pink color; turn occasionally.
- Season burgers with salt, as desired. Line bottom of each roll with one tomato slice; top with burger.
- Add choice of toppings, if desired.
Nutrition Facts : Calories 625.3, Fat 34.6, SaturatedFat 12.6, Cholesterol 126.7, Sodium 790.5, Carbohydrate 35.5, Fiber 3, Sugar 2.6, Protein 41.2
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
PESTO & MOZZARELLA-STUFFED BURGERS
Pack some extra tastes into your next batch of burgers. Our Pesto & Mozzarella-Stuffed Burgers are filled with the flavors of the Mediterranean.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix meat, 2 Tbsp. pesto sauce and garlic just until blended; shape into 8 (1/4-inch-thick) patties. Combine 1/4 cup mozzarella and 1 Tbsp. of the remaining pesto sauce; spoon onto centers of 4 patties. Top with remaining patties; pinch edges together to seal.
- Grill 5 to 7 min. on each side or until done (160°F). Top with remaining mozzarella; grill 1 to 2 min. or until melted.
- Mix mayo, Parmesan and remaining pesto sauce until blended; spread onto bottom halves of rolls. Cover with burgers and tops of rolls.
Nutrition Facts : Calories 630, Fat 31 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 90 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
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- Divide the mixture into 8 even-sized balls. Take one of the balls and flatten in your hand to form a flat patty, place 1/4 of the mozzarella in the middle of the patty and top with another mince ball. Flatten the ball with your other hand and crimp the edges of the two patties together to seal the cheese inside.
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