Stuffed Fiesta Burgers Recipes

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STUFFED FIESTA BURGERS



Stuffed Fiesta Burgers image

See for yourself why Stuffed Fiesta Burgers are such a big hit. With gooey cheese hidden inside a seasoned patty and salsa and avocado to top it off, Stuffed Fiesta Burgers turn any grill night into a party.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 7

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/3 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 hamburger buns, toasted
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 avocado, cut into 8 slices

Steps:

  • Heat grill to medium heat.
  • Mix meat and seasoning mix; shape into 8 thin patties. Mix cream cheese spread and cheddar; spoon about 2 Tbsp. onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal.
  • Grill 7 to 9 min. on each side or until done (160°F).
  • Fill buns with burgers, salsa and avocados.

Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1250 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 7 g, Protein 31 g

FIESTA BURGER



Fiesta Burger image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 11

1 pound ground beef
4 ounces chorizo sausage, casing removed
2 teaspoons onion powder
1 teaspoon ground cumin, plus more for the rosada sauce
Salt and pepper
1 cup grated aged Cheddar
1 cup queso blanco
1/2 cup mayonnaise
1/4 cup ketchup
1 lime, zested and juiced
6 slider buns, split

Steps:

  • In a medium bowl, mix together the ground beef, chorizo, onion powder, cumin and 2 teaspoons each salt and pepper. Form the mixture into palm-size balls.
  • Heat a griddle or large skillet over medium-high heat. Place the balls on the griddle and smash with a spatula or the back of a spoon. Cook, flipping once, until cooked through. Divide the Cheddar and queso blanco among the burgers and let melt. Remove the burgers to a plate.
  • Meanwhile, combine the mayonnaise, ketchup and lime zest and juice in a bowl; mix to blend. Add cumin, salt and pepper to taste.
  • Toast the slider buns on the griddle. Serve the burgers on the buns, topped with some rosada sauce.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS



Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

  • Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
  • Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
  • Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
  • Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
  • Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
  • Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
  • Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

STUFFED BEEF BURGERS



Stuffed Beef Burgers image

When the familiar hamburger of ground chuck holds a surprise inside, it's much more fun, and takes on a remarkably different personality.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 10

3 pounds ground chuck
Coarse salt
1 1/2 teaspoons freshly ground pepper
3 ounces thinly sliced fresh mozzarella, optional
1 tablespoon chopped fresh herb leaves, such as oregano or basil (optional)
12 grape tomatoes, halved (optional)
Bacon-Onion Filling (optional)
Cheddar-Mushroom Filling (optional)
Vegetable oil, for brushing
6 hamburger buns, such as sesame

Steps:

  • Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve.
  • Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt.
  • Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.
  • Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

FIESTA RANCH BURGERS



Fiesta Ranch Burgers image

Depending on how spicy you like your burgers, add more or less chipotle pepper, which also gives a nice smoky flavor. -Carol Brewer of Fairborn, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

2 egg whites, lightly beaten
1/2 cup canned diced tomatoes, drained
1/2 cup canned black beans, rinsed and drained
1 small onion, chopped
1 tablespoon lime juice
1 to 2 tablespoons chopped chipotle peppers in adobo sauce
1 garlic clove, minced
1/4 teaspoon salt
1-1/4 pounds lean ground turkey
1/3 cup fat-free ranch salad dressing
1 tablespoon minced fresh cilantro
5 lettuce leaves
5 hamburger buns, split

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into five burgers., Broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 165° and juices run clear. , In a small bowl, combine the salad dressing and cilantro. Serve burgers with dressing on lettuce-lined buns.

Nutrition Facts : Calories 357 calories, Fat 12g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 745mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

STUFFED FIESTA BURGERS



Stuffed Fiesta Burgers image

Make and share this Stuffed Fiesta Burgers recipe from Food.com.

Provided by sillkie83

Categories     Meat

Time 48m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 (1 1/4 ounce) package taco bell home originals taco seasoning mix
1/4 cup philadelphia chive & onion cream cheese, spread
1/3 cup kraft shredded cheddar cheese
4 hamburger buns, split, lightly toasted
1/2 cup Taco Bell Home Originals thick 'n chunky salsa, medium
1 avocado, peeled, pitted and cut into 8 slices

Steps:

  • PREHEAT grill to medium heat. Mix meat and seasoning mix. Shape into eight thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 tablespoons of the cheese mixture onto center of each of four of the patties; top with second patty. Pinch edges of patties together to seal.
  • GRILL 7 to 9 minute on each side or until cooked through
  • (160°F).
  • COVER bottom halves of buns with burgers. Top with salsa, avocados and top halves of buns.

Nutrition Facts : Calories 541.4, Fat 34.5, SaturatedFat 13.4, Cholesterol 102.9, Sodium 579.9, Carbohydrate 28.1, Fiber 4.8, Sugar 4.1, Protein 30.1

MOM'S LEGENDARY STUFFED HAMBURGERS



Mom's Legendary Stuffed Hamburgers image

These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.

Provided by LAURASC

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 6

1 small onion, chopped
4 slices bacon, chopped
fresh-ground black pepper
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
4 hamburger buns

Steps:

  • Prepare a grill for medium heat. When hot, lightly oil the grate.
  • Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
  • In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
  • Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

Nutrition Facts : Calories 873.8 calories, Carbohydrate 27.6 g, Cholesterol 189.3 mg, Fat 61.6 g, Fiber 1.7 g, Protein 48.2 g, SaturatedFat 23.6 g, Sodium 1215.1 mg, Sugar 3.8 g

MOLTEN CHEESE-STUFFED BURGERS



Molten cheese-stuffed burgers image

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

1½ tbsp olive oil
1 onion , very finely chopped
70g smoked pancetta , finely chopped
1 garlic clove , crushed
4 thyme sprigs, leaves picked
500g lean beef mince (no more than 10% fat)
50g fresh breadcrumbs
1 egg yolk
60g mature cheddar , grated
60g grated mozzarella
120g mayonnaise
2½ tsp English mustard
½ small bunch of parsley , finely chopped
½ small bunch of basil
50g baby gherkins , finely chopped
4 seeded burger buns , split
2-3 Little Gem lettuces , leaves separated
2 ripe tomatoes , sliced
crispy fried onions

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

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