Stupendous Herbed Cream Cheese Stuffed Burgers You Need to Try This Weekend

My family loves biting into the burger and tasting the herbed cream cheese in the middle. You can make a big batch of these burgers in advance if you like; they freeze really well. | YMC

Did you grow up eating burgers made with a packet of Lipton Onion Soup mix thrown in with the meat? I did and I was never a big fan, because it made the meat dry and all I could taste was onion.

I’ve experimented with lots of burger recipes over the years, and this is the one I keep coming back to again and again. My family loves biting into the burger and tasting the herbed cream cheese in the middle. You can make a big batch of these burgers in advance if you like; they freeze really well.

My family loves biting into the burger and tasting the herbed cream cheese in the middle. You can make a big batch of these burgers in advance if you like; they freeze really well. | YMC

Herbed Cream Cheese Stuffed Burgers

Ingredients

Filling

1/2 cup softened cream cheese
1 tbsp chopped fresh chives, basil or parsley (or a combination)

My family loves biting into the burger and tasting the herbed cream cheese in the middle. You can make a big batch of these burgers in advance if you like; they freeze really well. | YMC

Burgers

2 pounds (1 kg) lean ground beef
1 tsp garlic powder
Dash pepper, salt
1 egg, beaten

My family loves biting into the burger and tasting the herbed cream cheese in the middle. You can make a big batch of these burgers in advance if you like; they freeze really well. | YMC

Directions

In a small bowl, combine the cream cheese and herbs, blending with a spoon.
Lay out a sheet of plastic wrap and divide the cream cheese mixture into six equal portions. With the spoon or your fingers, shape into discs about 2 inches wide and 1/4 inch thick. Put the cream cheese portions (still on the plastic wrap) into the freezer for 30 minutes.
Combine the hamburger ingredients and divide mixture into twelve equal portions. Shape into thin patties.
Place a frozen disc of cream cheese mixture in the centre of six of the patties.
Top each of the cream-cheese topped patties with another (plain) patty and gently press the edges together to seal.
Refrigerate the stuffed patties for at least 30 minutes before grilling, broiling or frying them and serving with your favourite condiments.
Stuffed patties can also be tightly wrapped and frozen for up to 6 months.

Makes 6 burgers.

My family loves biting into the burger and tasting the herbed cream cheese in the middle. You can make a big batch of these burgers in advance if you like; they freeze really well. | YMC

IMAGE SOURCE: COURTESY OF PAULA ROY

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Eating

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burger

Hamburger

BBQ

Paula Roy

Paula Roy readily admits that she’s obsessed with food. Typically, it’s the first thing she thinks of in the morning and the last of the day as well. She recognizes that not everyone shares her passion for cooking, so she channels much of her enthusiasm into creating family-friendly recipes that are easy to prepare and yield delicious results.

Although her husband and kids are eager taste testers, Paula knows she’ll eventually be paying for their therapy thanks to her constant cries of, “don’t touch that plate, I haven’t taken a photo yet!”

Paula loves to travel and explore whatever culinary treasures a destination has to offer. In addition to leading cooking classes and making frequent TV appearances, she’s also a busy freelance writer and serves as the food editor of popular style magazine Ottawa At Home. In addition to her contributions for YMC, you can also follow Paula’s edible adventures through her blog, Constantly Cooking, and keep up with her daily kitchen antics on Twitter and Instagram (@paulajroy).