Mozzarella Stuffed Hamburgers - Recipe with Pictures

These Mozzarella Stuffed Burgers are the most asked for burger recipe in our home!

While there's a little more prep work than most burgers, your mouth will thank you as you bite into this gourmet burger!

The Dijon mustard, capers, sun-dried tomatoes, and caraway seeds, as well as the red onion and Roma tomatoes, add some unique dimensions to the flavor. The hint of mozzarella hidden in the center is icing on the cake for this stuffed hamburger recipe.

Whether you grill the burger at your next family cookout or cook it on the stove-top or under the broiler, this is sure to be a burger recipe that delights your tastebuds! Even the kids will love it! Mine do!

If you're one of the many who have chosen the Paleo lifestyle, this recipe is perfect for you with one small change - simply omit the mozzarella cheese! Serve on top of a bed of lettuce and top with a tomato, and you have the perfect Paleo Burger for your lunch or dinner.

Capers are the unripened flower buds of the plant Capparis spinosa, also known as Flinders Rose. The smallest size, used in this recipe, come from Southern France. They are very salty so no additional salt is added to this recipe.

The step-by-step directions below are accompanied by detailed photographs to help you make this delicious hamburger recipe.

Using your fingers, gently separate the ground beef and place it in a large bowl. Some meats may be easier to separate than others.

Take a handful of Italian flat leaf parsley from a bunch and chop it finely. Measure out 1/2 cup and add it to the meat.

Next, take a medium-sized red onion and cut approximately 3 to 4 slices. Dice the slices to about 1/4 inch pieces. Measure out 1/3 cup and add it to the meat.

The capers I use are non-pareille capers. These are the smaller sized. Do not use the large sized capers for this recipe, if at all possible. Drain the capers reserving the liquid. Measure out 1/4 cup and add to the meat. Pour the liquid back into the jar to keep the remaining contents preserved for other uses.

Using your favorite Dijon mustard or other spicy mustard variety, measure 1/4 cup and add it to the meat mixture.

Cut the Roma tomatoes in half lengthwise. Using your fingers (or a spoon), run your finger along the seed membrane to loosen and remove it. Do this for all four halves so that no seeds are present.

Cut each half into slices and chop into 1/4-inch pieces. Add this to the meat mixture.

This recipe requires egg yolks to help the meat stay together. Separate the egg whites from the yolks. Add the egg yolks to the meat mixture.

The sun-dried tomatoes add a little extra flavor to these burgers. The bag can usually be found in the produce department near the tomatoes.

Take four (4) pieces from the bag and place on cutting board. Each piece would equate to 1/2 a tomato.

Cut the tomato pieces into strips and then crosswise to get a fine chop. Add these to the meat mixture.

One of my favorite flavors in these burgers are the caraway seeds. They add that unexpected little taste in each bite. Using your measuring spoon, measure 2 teaspoons of caraway seeds.

Using the same measuring spoon, fill 1 teaspoon with ground black pepper.

Add both ingredients to the meat mixture.

Your meat mixture will now look like a colorful collection of food items. Doesn't it look delicious?

Using your hands, gently knead and mix all ingredients together. The meat mixture should appear well combined before going on to the next step.

Don't overmix, though!

The combined meat mixture can be separated into two halves. From each half, you will need to create four (4) patties. Using your hands, form the patties and shape the edges so they're round.

Four patties will be used as the base of the burger, and the remaining four will be the toppers.

Using your fingers or a spoon, gently create an indentation into the center of the four patties.

Take approximately 1 tablespoon of grated Mozzarella cheese and add it to the center of one of the patties. Repeat with the remaining three patties.

Take the four remaining patties (toppers) and place them on top of the ones with the cheese.

Using your fingers, crimp the edges together to form a pocket for the cheese.

The patties will look huge, but it's because they have a lot of great ingredients that bulk up the patties.

We don't currently have a grill, so we cook our burgers indoors on the stove top. You can also cook your burgers under a broiler.

For the grill or stove top cooking method, place burgers over medium heat and let cook for about 4 minutes. Carefully, flip the burgers over using a sturdy spatula (these burgers tend to be a bit heavy).

Cook for an additional 4 minutes. This amount of time is approximately equivalent to a rare to medium rare burger. Cook longer, if needed, to meet your own preference in meat temperatures.

The burgers may show some separation during the cooking process if they weren't crimped well enough. They shouldn't fall apart, though.

Whether you choose to eat your burger with a toasted bun or without a bun at all, your taste buds are in for a delicious and savory meal!

Nutrition facts are based on 93% lean meat and does not include dietary information for the bun.

All photos copyright 2012 Keely Deuschle. All rights reserved. Do not copy images.

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