Monday, May 28, 2012

Fresco Mozzarella Basil Stuffed Hamburgers

For memorial day, my fiance and I enjoyed some amazing hamburgers! This recipe is a simple, grill recipe with all natural ingredients. My fiance, Tony, is the chef for and and does product and recipe videos. He taught me many of the cooking skills that I have today.  I included the recipe video to share with you below. This recipe is one of my favorites, I hope you enjoy it!

Fresco Mozzarella Basil Stuffed Hamburgers

Chef Tony's Memorial Day Burger Recipe


  • Ground Chuck (80/20) 4 Lbs
  • Mozzarella Cheese (Shredded) 3/4 Cup
  • Basil (Rough Chopped) 3 Tbsp
  • Parmesan Cheese (Fresh grated) 3 Tbsp
  • Extra Virgin Olive Oil 2 Tsp
  • Keiser Rolls or Hamburger Buns 6 Each
  • Kosher Salt 1 Tsp
  • Black Pepper 1/2 Tsp
  • White Pepper 1/4 Tsp
  • Roma Tomatoes 3 Each
  • Basil (Fresh Chopped) 3 Tbsp
  • Extra Virgin Olive Oil 3 Tbsp
  • Salt and Pepper To taste
  • Crushed red pepper flakes 1 tsp


  1. Begin by pre-heating your grill to 425-450F, preferably with a hot side and a cooler side; by setting one side of your grills burners lower than the other (after per-heating).
  2. Place ground chuck in a large mixing bowl, breaking-up loosely. Add salt, black and white pepper and lightly blend them together.
  3. In a separate bowl, blend together the shredded Mozzarella, grated Parmesan cheese, extra virgin olive oil, and fresh chopped basil.
  4. Dice tomatoes and place in a colander, in the sink, or over a bowl; sprinkle with salt and allow them to masserate for 10-15 minutes.
  5. Once masserated, blend diced tomatoes, fresh basil, extra virgin olive oil and salt and pepper to taste. Set aside until hamburgers are cooked.
  6. Begin scooping out a small hand full of ground chuck and placing the loose balls on a baking sheet. Once you have all twelve balls portioned out (roughly the same amount in each), Begin forming patties by lightly pressing them down with your hands; careful not to over work or compress your patties. Once Flat and round, use your thumb to create a well in the center of each patty.
  7. With a kitchen spoon, fill each of 6 wells with the mozzarella mixture, lightly pressing in with the back of the spoon.
  8. Place the 6 empty patties on top of the 6 filled patties and lightly press together, Crimping the edges of each with your finger tips. Once all patties are crimped your ready for the grill.
  9. Grill the hamburgers for about 3 minutes on each side for medium and continue cooking a couple minutes per side if you prefer med-well to well done burgers.
  10. Toast the buns on the grill for 30-45 seconds, place patties on each of 6 buns and top with spoonfuls of the fresh marinated tomatoes and basil.

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