By Mackenzie Schieck
May 10, 2019
Photo by Mackenzie Schieck

You're going to need a bigger mouth.

With stuffed burgers, it's definitely what's on the inside that counts! We've rounded up some of our favorite burgers that deliver a little something special with every bite, grom goat cheese and crumbled bacon, to fiery peppers and savory herbs. Plus, we'll share tips for assembling stuffed burgers, as well as ingredient dos and don'ts for creating your own stuffed burger combos.

Tips for Stuffing Your Burgers

Follow these tips for stuffed burger perfection.

  • Make strategically-sized burger patties. To keep stuffing from spilling out while cooking, make one hamburger patty slightly bigger than the other. Place the stuffing on the larger patty, then cover with the smaller one. Roll the edges of the bottom one up a bit, pinching the two patties together around the edge to create a seal. Also, be sure both patties are thick enough that they can handle the stuffing, but not so thick that taking a bite will pose a challenge
  • Don't over-stuff. There is such thing as too much of a good thing when it comes to stuffing. No matter how tasty your ingredients are, the 80/20 rule is a good standard here: 80% hamburger meat, 20% stuffing. Too much stuffing can slow down the cook time, and you run the risk of it leaking out.
  • Fry AND cover. Stuffed burgers tend to be heartier than regular burgers, which will require a longer cook time. If you're cooking these on a stove top, cover the frying pan with a lid to create a mini oven for the burgers. This will allow the whole burger to cook faster and more evenly. (If you're grilling the burgers, you're all set for this strategy! Just lower the lid for a few minutes on each side until cooked through.)
  • Freeze the stuffing. Many reviewers of the featured recipes below had a lot of success freezing the stuffing in "pucks." Simply mix the stuffing ingredients in a bowl, roll into 1-1/2-inch balls, and flatten onto plastic wrap, shaping them into two- to three-inch pucks. Wrap them tightly in plastic, then freeze until ready.
  • Ingredient dos and don'ts. In general, only use solid ingredients (e.g. bacon, solid cheeses, peppers, etc.) in the stuffing, and mix liquid-ish ingredients like sauces into the hamburger meat before shaping the patties. (And keep the sauces to a minimum — you want the burger patties to be firm for cooking.)
  • Go ahead and make-ahead. Are stuffed burgers a good make-ahead meal? Absolutely! Particularly if you're going to be grilling the burgers, patties will be firmer when you pull them straight from the fridge, so they will stand up to grills much better.

Green chiles, American cheese, and mushrooms were a winning combination for jkcooks: "Wow. Wow, wow, wow." And as if that weren't enough, she goes on to say, "My husband and I actually just finished these and he told me he just ate the best burger he's ever had, and he's had a lot of burgers!"

Photo by Mackenzie Schieck

These tasty burgers are stuffed with feta and Gorgonzola. Recipe submitter Asia Burke says, "I made this recipe for my hubby and friends, and it was a hit. Now they're the only burgers we eat." To make this burger kid-friendly Asia suggests stuffing the burgers with two slices of aged Swiss cheese. "They will come out square — the kids really like that."

Photo by Soup Loving Nicole

Recipe submitter Denise D. says if you love the tang of pickles, this is your burger — and you'll also be getting a taste of her home state! "Olive burgers are a mid-Michigan regional favorite," she says.

Photo by Soup Loving Nicole

"I didn't even have to use ketchup or mustard like I normally would," says M. Grillo. "Just a slice of tomato, red onion and fresh lettuce on a potato roll was terrific. The hint of thyme was very good and something I would never have tried on my own." She also included a great reminder: If you swap dried thyme for the fresh thyme that's called for, be sure to only use one-third of the amount. Dried herbs are much stronger than fresh.

Photo by Mackenzie Schieck

This burger is stuffed with cream cheese, jalapenos, and bacon crumbles — sort of like a burger version of jalapeno popper. Sign us up!

Photo by Soup Loving Nicole

"What a fun recipe," says Chelsey Wolnowski. Want to take it to the next level? Use Chelsey's personal twist: "I jazzed it up just a little more by adding Havarti to the center of the patty as well. Really yummy!"

"These burgers Are GREAT," says dieselmex. But don't take shortcuts: "I recommend putting the cream cheese in the middle. I tried it both ways — mixing and stuffing the burgers — and there IS a taste difference. Mixing it together was like eating a meatloaf burger, putting the stuffing in the middle made for a tastier burger." Noted!

"These were INCREDIBLE," says mamma 2006. And she had a couple suggestions for things that worked for her: "I mixed the herbs into the meat because I followed other reviewer's advice and froze the cheese in discs and placed them between two thin patties. No leaking cheese!"

Photo by Mackenzie Schieck

This is a taste-good and feel-good kind of recipe: "WOW. This is one of the best burgers we have ever eaten." says Sherry. "I am so happy to be able to say, 'Yeah, I made that myself.' WOW. WOW. WOW."

Photo by Wyattdogster