Simple, yet delicious take on traditional burgers, with veal meat, herbs and mozzarella cheese
Top tips for making stuffed burgers
You don’t need to use a burger press, but you do need to pinch down all the sides of the burgers and push everything well together (so that the burger don’t fall apart)
Don’t overfill your stuffed burgers (you can always add more ingredients as a toppings!)
Grill or cook in a medium heat and make sure your grill or frying pan is hot enough before you start adding the burgers in
Leave them to chill for a minimum of 30 minutes (or longer) in the fridge
How do you keep stuffed burgers from falling apart?
I know you are in a hurry, but the best thing to do is to leave the made stuffed burgers in the fridge for a minimum of 30 minutes to chill the meat. Ideally you can prepare the burgers in the morning for an evening/afternoon barbecue.
It also helps to use filling that’s not going to easily come out (like mozzarella or feta cheese). Another thing that’s important is not to over fill your burgers – less is more, but sometimes it’s a trial and error thing.
Make sure that you pinch the sides of your stuffed burger before you chill it and also make sure that the cheese is completely covered with the burger meat.
What’s other stuffing ingredients can I use for my burgers?
There are so many other options and to be honest – anything goes!
- Fetta Cheese mixed with chives or chopped up onions
- Cheddar cheese
- Creamed cheese & chives
- Blue cheese
- Bacon & Mushroom
- Bacon & Cheddar cheese
What to serve your burger with
Veal Burgers Stuffed with Mozzarella Cheese
- 500 grams veal mince
- 1 tablespoon freshly chopped chives
- 1 tablespoon soya or Worchester sauce optional
- 1 teaspoon smoked paprika powder optional
- salt & pepper season to taste
- 1 mozzarella cheese ball
- In a large bowl mix together the veal mince, salt, pepper and the chives and the sauce and smoked paprika (if using).
- Divide the meat mixture into 8 pieces and shape them into about 8 cm wide burgers.
- Cut the mozzarella cheese into four pieces and place the cheese in the centre of the burger pieces.
- Cover the cheese with the top part of the burger and pinch on the sides to mould into a thick burger shape.
- Place on a tray and cover with a cling film and chill in the fridge for a minimum of 30 minutes or longer.
- Cook on a medium gril for 10-15 minutes (about 8 on each side) until the meat is done and juices run clear.
- Serve with bread of your choice, we’ve used focaccia.