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These simple stuffed Mozzarella Burgers are so delicious and a perfect crowd pleaser for any BBQ. A juicy burger seasoned and oozing with melty mozzarella–no one can resist. Piled high and topped with a pesto mayo–this one will be a weekly must for grilling season.
This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting local beef farmers!
Grilling season is in full swing and there is nothing that beats a classic burger fresh from the grill.
But what if we up the ante and take a juicy seasoned burger and stuff it with all the mozzarella? Yep, we did that. These Mozzarella Burgers are going to rock your next BBQ–don’t count on any leftovers!
We love beef and have it regularly in our home. Since 97% of beef farms are family-owned and operated, we love it all the more as a way to support other families.
I recently got to travel to an Ohio beef farm and meet a family who is behind the food that makes it to our table. It was amazing to see all that goes into caring for the cattle and all that the family does to give them the very best. Oh, and both of the farmers, Allan and Kelly, have full time jobs outside of their farm which is already a lot of work.
Our farmers across the nation are really not appreciated nearly enough. Remember that every time you sit down to a delicious meal! Especially when you sit down to one of these delicious mozzarella burgers!
Why You Will Love These Mozzarella Burgers:
- They are a great source of protein. Beef offers a lot of protein even in just a small serving–about 25 grams per 3 oz. You really can’t beat that. You will get a bit of added protein from the mozzarella in these burgers as well.
- Two words: mozzarella stuffed. That is really all you have to say to get me listening. If there is cheese stuffed inside of just about anything, I am in. The melted mozzarella paired with the juicy beef and Italian seasoning is an experience in itself. We love mozzarella stuffed meatballs as well as this Mozzarella Stuffed Tomato Basil Chicken.
- You can cook them using varying techniques. While we love grilling our burgers, there are times when a big storm comes through and grilling doesn’t seem to be a great idea. The air fryer is a great second choice. Stove top is another option.
- The pesto mayo is so simple, but such a perfect way to add to the flavor. There isn’t anything to it–just stir together your favorite pesto and mayo, but adding this condiment makes the flavor in these burgers pop. Then you can top with all of your other favorite toppings!
Recipe Ingredients:
- ground chuck: ground chuck has an ideal lean to fat ration for hamburgers (80/20) which will keep your burgers extra juicy. For a good burger, you don’t want to go too lean as the fat content is part of what helps with juiciness. You could combine ground chuck with ground round or ground sirloin to get a slightly leaner burger, but I highly suggest sticking with the chuck if possible.
- egg: a large egg is ideal for these mozzarella burgers. The egg helps bind and hold the burgers together well.
- Italian breadcrumbs: you can use regular or gluten free. If you can’t find any Italian seasoned breadcrumbs, just adjust the amount of Italian seasoning you use in the burgers. You can add an extra 1/2 – 1 teaspoon as desired.
- Italian seasoning: if you don’t have any, make your own!
- garlic powder: I prefer garlic powder, but you could use finely minced garlic cloves instead
- salt/pepper: adjust as desired
- mozzarella: I will always suggest fresh mozzarella. It is the most flavorful and the texture is ideal. However, you can use a block of mozzarella and slice it or even pull together shredded mozzarella and form it into a small patty like shape to put inside the burgers.
If you are topping it with pesto mayonnaise, then you will just need mayo and pesto. Make your own pesto or grab some from the store.
How To Make Mozzarella Stuffed Burgers:
- Start by adding all the burger ingredients aside from the mozzarella to a mixing bowl. Using slightly damp hands (you can use a spoon, but hands work great) gently combine all of the ingredients to mix.
- Press the mixture down into the bottom of the bowl to form a disk like shape and then cut evenly into 6 pieces.
- Roll the 6 sections into balls and place on a parchment lined sheet pan or dish.
Mix burger ingredients. Divide evenly. 
Roll into balls.
- Take each ball of burger mixture and press into the center to begin to form a hole as you try to flatten at the same time. (I think of making bowls in pottery class back in high school.) Add a piece of mozzarella–approximately 1 1/2 inches by 2 inches in size into the center.
- Cover the mozzarella and try to form patties that are about 1 inch in thickness. When covering up the mozzarella, smooth out the meat and bond it together as best you can so it does not crack and open up while cooking. If it does crack a bit, it’s not the worst thing, but some mozzarella could seep out a bit.
- Press your thumb into the middle of each patty to make an indentation to keep the mozzarella burgers from puffing up or shrinking too much.
- Chill the burgers until ready to throw on the grill. I like to chill about 15 minutes while the grill is preheating.
Make impression for cheese. Cover the cheese and form into patties. Press with spoon in the center.
- Preheat grill to medium and allow to heat for about 15 minutes. Clean and oil grill as you typically prefer.
- Once the grill is preheated, add the mozzarella burger patties and heat about 4-5 minutes each side. Try to flip only once if possible and DO NOT press the burgers down at all while cooking. Cook until burgers reach an internal temperature of about 160°F or desired temperature. 160°F is recommended for food safety.
Topping your Mozzarella Stuffed Burgers:
In this recipe, I included the option of a simple pesto mayonnaise. However, there are LOTS of great options to add when stacking beyond the typical lettuce and tomato. Give some of these a try!
- sun-dried tomatoes
- marinara sauce
- grilled onions
- sautéed mushrooms
- crispy bacon
- avocado
- pickled onions or other pickled veggies
- hot sauce
- sliced olives
- fresh basil
- spinach
- balsamic glaze
What else needs to be added to the list??
Recipe Notes and Tips:
- To ensure the mozzarella melts in the middle, make sure not to make the burgers too thick. Press them out so they are about 1 inch thickness give or take. That will end up being about a 4 inch patty.
- If you like your burgers cooked medium rare or medium, the mozzarella may not be melted. In order for the mozzarella to fully melt in the middle, you will need to cook these burgers more on the medium well side.
- Don’t overwork your meat. When combining the seasoning and ingredients, try not to work the meat any more than to incorporate everything. Otherwise, you risk having tough burgers.
- Start with cold patties. Don’t let your burgers sit out before grilling. Cold beef will ensure that the outside gets a nicely charred crust but retain all the juiciness inside.
- If you are pressed for time, you can simply add the mozzarella on top of your burgers. Stuffing and preparing these Mozzarella Burgers does take a few extra minutes. If you don’t have that time, just add a fresh mozzarella slice on top of your burgers in the last couple of minutes of cooking. They will still be amazing, promise.
Tips For Grilling the Best Burgers:
Beyond these Mozzarella Stuffed Burgers, there are some general tips to keep in mind when you want to grill the best burgers.
- It’s essential to keep beef fresh and chilled until it’s time to grill. Store beef in the refrigerator to ensure it remains at a safe temperature of 35-40°F.
- Keep food safety in mind when thawing beef before grilling. Although some say to bring beef to room temperature before grilling, burger patties straight from the fridge are highly recommended.
- Set grill to medium and let heat for a minimum of 10 minutes if using gas or until coals turn white if using charcoal.
- Don’t press down on burgers and only flip once during cooking! This will ensure the juiciest burgers!
- Use a meat thermometer when trying to determine beef’s doneness. Temperature should read 145°F for medium rare beef, 160°F for medium, and 170°F for well done. The internal temperature will continue to rise, even after it’s removed from the grill, so you can pull the burgers just before it reads the desired temperature.
Find even more grilling tips HERE!
Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of the delicious beef meals you’re preparing!
Other Beef Recipes:
- Crock Pot Shredded Beef
- Zucchini Beef Meatballs
- Beef Pot Pie
- Ground Beef Pasta Skillet
- Ultimate Air Fryer Burgers
- French Dip Sliders
- Parmesan Crusted Steak and Potato Dinner
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Mozzarella Stuffed Burgers with Pesto Mayo
These simple stuffed Mozzarella Burgers are so delicious and a perfect crowd pleaser for any BBQ. A juicy burger seasoned and oozing with melty mozzarella–no one can resist. Piled high and topped with a pesto mayo–this one will be a weekly must for grilling season.
Ingredients
Mozzarella Burgers:
- 2 lb ground chuck
- 1/2 c Italian breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 6 fresh mozzarella slices, cut to about 1.5 by 2 inches, 1/2 inch thickness
Optional Pesto Mayo
- 1 ½ T pesto
- 1/3 c mayonnaise
Instructions
- Combine all of the burger ingredients except the mozzarella in a mixing bowl. Using slightly damp, clean hands (or a spoon), work the ingredients together until combined. Press the mixture into the bottom of the bowl evenly and cut into 6 even slices.
- Roll each piece into a ball and then press into the center to start to make a hole and flatten at the same time(see photos above). Place a slice of mozzarella into each indentation and cover with the burger mixture forming into a patty, approximately 1 inch in thickness. Use your thumb to make an indentation in the center of each patty. Place on parchment and chill until ready for the grill or cooking method you choose (at least 15 minutes).
- Grill or Stove Top: Preheat the grill or a skillet on stove top to medium. Clean and oil your grill as you typically do and allow it to heat for 15 minutes.
- Place chilled burgers on the grill or preheated skillet and heat 4-5 minutes per side, until internal temperature reaches 160°F. Make sure not to press down on the burgers when cooking.
- Remove burgers when ready from the grill or skillet when ready and whisk together the pesto and mayo. Top burger buns with the pesto mayo and add the burgers and other desired toppings.
Notes
- To ensure the mozzarella melts in the middle, make sure not to make the burgers too thick. Press them out so they are about 1 inch thickness give or take. That will end up being about a 4 inch patty.
- If you like your burgers cooked medium rare or medium, the mozzarella may not be melted. In order for the mozzarella to fully melt in the middle, you will need to cook these burgers more on the medium well side.
- Don’t overwork your meat. When combining the seasoning and ingredients, try not to work the meat any more than to incorporate everything. Otherwise, you risk having tough burgers.
- Start with cold patties. Don’t let your burgers sit out before grilling. Cold beef will ensure that the outside gets a nicely charred crust but retain all the juiciness inside.
- If you are pressed for time, you can simply add the mozzarella on top of your burgers. Stuffing and preparing these Mozzarella Burgers does take a few extra minutes. If you don’t have that time, just add a fresh mozzarella slice on top of your burgers in the last couple of minutes of cooking. They will still be amazing, promise. You could also add shredded mozzarella right into the burger mixture.
- Nutrition info excludes pesto mayo.
Nutrition
Calories: 492kcal, Carbohydrates: 8g, Protein: 33g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 150mg, Sodium: 558mg, Potassium: 468mg, Fiber: 1g, Sugar: 1g, Vitamin A: 193IU, Vitamin C: 0.3mg, Calcium: 152mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I made these with all vegan ingredients. Loved it!
Oh wow, I am so impressed! Thanks for sharing!
Great summer evening dinner!
Yay!!! So happy to hear it!!