These simple stuffed Mozzarella Burgers are irresistibly delicious and a perfect crowd-pleaser for any BBQ. Juicy, well-seasoned beef packed with melty mozzarella and finished with a bright pesto mayo—this will quickly become a favorite 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 here, and nothing beats burgers straight off the grill. These mozzarella-stuffed beef patties add an extra level of indulgence: seasoned ground beef wrapped around fresh mozzarella that melts as the burgers cook, creating a gooey center everyone will love.
We enjoy beef often at home, and with most beef farms family-owned, cooking with beef feels like supporting families across the country. Keep that in mind the next time you enjoy a delicious burger—especially one with oozing mozzarella.
Why You Will Love This Mozzarella Burger Recipe
- High in protein. Beef delivers substantial protein per serving, and the mozzarella adds a bit more to the meal.
- Cheese-stuffed goodness. Melty mozzarella inside a burger is a simple idea with a big payoff—creamy cheese meets seasoned beef for an unbeatable bite.
- Versatile cooking methods. These work great on the grill, but you can also cook them in a skillet or finish them in an air fryer when weather won’t cooperate.
- Easy, flavorful condiment. Pesto mayo (just mayo mixed with pesto) complements the burger beautifully and takes only seconds to make.
Ingredient Notes
The complete ingredient list with measurements appears in the recipe card below, but here are a few notes to help you choose the best components:
- Ground chuck: An 80/20 blend (ground chuck) is ideal for juicy burgers. If you prefer leaner meat, you can mix chuck with round or sirloin, but chuck gives the best flavor and moisture.
- Egg: One large egg helps bind the patties so they hold together while stuffing and cooking.
- Italian breadcrumbs: Use regular or gluten-free Italian-style breadcrumbs. If you only have plain crumbs, add extra Italian seasoning to taste.
- Mozzarella: Fresh mozzarella melts best and has great texture, but you can also slice a block or shape shredded mozzarella into small rounds to stuff the patties.
If making pesto mayo, you’ll need mayonnaise and pesto—store-bought or homemade will both work.
How To Make Mozzarella Stuffed Burgers
Step 1: In a mixing bowl, combine the ground beef with breadcrumbs, egg, and seasonings—reserve the mozzarella for stuffing.
Step 2: With slightly damp hands (or a spoon), gently mix the ingredients just until combined—overworking can make the burgers dense.
Step 3: Press the mixture into an even disk in the bowl and cut into six pieces. Roll each piece into a ball and place on a parchment-lined tray.
Step 4: Flatten each ball slightly and press a shallow well into the center. Add a piece of mozzarella (about 1.5 by 2 inches) into the indentation.
Step 5: Cover the mozzarella with the remaining meat, smoothing and sealing the edges to prevent leaks. Aim for patties about 1 inch thick. Press your thumb into the center of each patty to prevent puffing during cooking, then chill for at least 15 minutes while the grill heats.
Step 6: Preheat the grill to medium-high and oil the grates. Grill the patties about 4–5 minutes per side, flipping only once and never pressing down. Cook until the cheese melts and the internal temperature reaches 160°F for well-done (use an instant-read thermometer for accuracy). You can also cook these in a skillet or an air fryer if you prefer.
Topping your Mozzarella Stuffed Burgers
Pesto mayo is our suggested finish—just mix pesto and mayo—but many toppings pair wonderfully with these burgers. Try any of the following:
- Sun-dried tomatoes
- Marinara sauce
- Grilled onions
- Sautéed mushrooms
- Crispy bacon
- Avocado
- Pickled onions or other pickles
- Hot sauce
- Sliced olives
- Fresh basil
- Spinach
- Balsamic glaze
Recipe Tips
- Don’t make the patties too thick. About 1 inch thick (roughly a 4-inch diameter) helps the mozzarella melt fully.
- If you prefer medium-rare, the cheese may not be fully melted. For a fully melted center, cook toward medium-well or well-done.
- Avoid overworking the meat. Mix only until ingredients are incorporated to keep burgers tender.
- Keep patties cold until cooking. Chilled patties develop a better sear while staying juicy inside.
- Short on time? Place a slice of fresh mozzarella on top of each burger during the last few minutes of cooking instead of stuffing, or stir shredded mozzarella into the mixture.
Storage
Store leftovers double-wrapped or in an airtight container in the refrigerator for 3–4 days. Reheat in 30-second microwave increments or air fry at 350°F for 3–4 minutes for best results.
Tips For Grilling the Best Burgers
Keep these general grilling tips in mind to get consistently great burgers:
- Keep beef chilled until ready to cook; store at 35–40°F for best quality.
- Contrary to some advice, cooking patties straight from the refrigerator helps form a nice crust while keeping the interior juicy.
- Preheat your grill: medium-high for gas (about 10 minutes) and wait until coals are white for charcoal grilling.
- Flip only once and don’t press down on the patties—this keeps them juicy.
- Use a meat thermometer: 145°F for medium-rare, 160°F for medium, and 170°F for well done. Remember carryover cooking will raise the temperature slightly after you remove the patties.
Other Beef and Burger 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 the newsletter and follow for updates and new recipes.
Mozzarella Stuffed Burgers with Pesto Mayo
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 burger ingredients except the mozzarella in a mixing bowl. With slightly damp hands, gently mix until combined. Press the mixture into the bottom of the bowl and cut into six even pieces.
- Roll each piece into a ball, press a shallow well in the center, and place a mozzarella slice inside. Cover and form into a patty about 1 inch thick. Make a slight indentation in the center, place on parchment, and chill for at least 15 minutes.
- Grill or Stove Top: Preheat grill or skillet to medium-high. Clean and oil grates or pan.
- Cook the chilled patties 4–5 minutes per side until internal temperature reaches 160°F, flipping only once and avoiding pressing down.
- Remove from heat, stir together pesto and mayo, spread on buns, and assemble burgers with desired toppings.
- Air Fryer: Preheat to 350°F. Cook patties 5 minutes, flip, then cook another 5–7 minutes or until internal temperature reaches 160°F.
Notes
- Keep patties about 1 inch thick to ensure the mozzarella melts in the center.
- If you prefer medium-rare, be aware the cheese may remain only partially melted.
- Don’t overwork the meat to avoid tough burgers.
- Keep patties cold until cooking for a better sear and juiciness.
- If short on time, add a slice of fresh mozzarella on top of the cooked burger for a quick alternative, or mix shredded mozzarella into the meat.
- Nutrition information excludes pesto mayo and is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.