This Gorgonzola and Mozzarella Cheese Stuffed Burger is an elevated burger but still simple to prepare. The lettuce cups were fun but certainly use a bun if you prefer!
Food blogging blends three key skills: developing a recipe and its steps, styling and photographing the dish, and writing an engaging post. This Gorgonzola and Mozzarella Cheese Stuffed Burger highlights how the writing piece can sometimes be the most challenging. I don’t plan content far ahead or chase trends. Most of my posts come from a simple, immediate idea: I want to make something, I enjoy it, and then I share it.
That was the case with this burger. I made it on a whim, snapped a quick photo for social media, and readers immediately asked for the recipe. I had already eaten the original, so I recreated it to document the process and get better photos so you can make it at home.
The burger is inspired by the idea of a cheese-stuffed patty—similar in spirit to the famous Juicy Lucy from Minneapolis—but with a richer twist. I prefer Gorgonzola on beef for its tangy, bold flavor, but Gorgonzola doesn’t melt as slickly as other cheeses. To get that desirable ooey-gooey center, I combine crumbled Gorgonzola with mozzarella. The result is a deeply flavored, creamy interior with the stretchy melt of mozzarella.
Seasoning the beef simply allows the cheeses to shine. I add a splash of Worcestershire, salt, and freshly ground pepper. To elevate the burger further, I serve it with grilled onions—an addition I rarely skip. I often make grilled onions in my slow cooker so they’re easy to have on hand, but you can use any method you prefer.
I served these burgers in lettuce cups for a lighter presentation and to cut carbs, but they’re just as good on a classic bun. If you want homemade buns, the sesame seed buns I’ve made before work beautifully. For condiments, my go-to is a simple mayo mixed with whole-grain mustard; mustard adds sharpness and balances the richness. Use ketchup if you prefer, or leave it off entirely—this burger stands up well to any condiment choice.
The most important technique for a stuffed burger is sealing the patties tightly. After forming two thin patties with cheese on top and sealing them with the remaining two, pinch the edges firmly to prevent the cheese from leaking into the pan. Cook in a hot skillet—cast iron is ideal—for about 4–6 minutes per side, depending on thickness, until the outside is browned and the interior is melted. Let the burgers rest a couple of minutes before serving to let the juices settle.
This burger is rich, messy, and satisfying—perfect for a casual dinner or a small gathering. Serve with grilled onions and your favorite sides, whether a crisp salad or fries. If you prefer buns, toast them briefly in the skillet after cooking the burgers to soak up a little of the pan flavor.
More Favorite Burgers
- Blue Cheese Bison Burger
- Lamb and Goat Cheese Burgers with Cabernet Barbecue Sauce
- Homemade Smashburger Spicy Cowboy Burger
- Jalapeno Pepper Patty Melt
- Dubliner Beef Burger with Irish Stout Ketchup
- Canyon Creek Burger from Ted’s Montana Grill
Vegetarian and Pescatarian Burgers
- Tri-Color Bean Greek Veggie Burgers
- French Onion Veggie Burger
- Tuna Dijon Burger
Homemade Hamburgers Buns
- Homemade Hamburger Buns with Sesame Seeds
PIN IT! ‘Gorgonzola and Mozzarella Cheese Stuffed Burger’
Gorgonzola and Mozzarella Cheese Stuffed Burger
Barb
Pin Recipe
Ingredients
- 1 pound ground beef 15 to 20 percent fat content
- 1 Tbsp Worcestershire sauce
- Salt and freshly ground pepper to taste
- 2 ounces Gorgonzola cheese crumbled
- 2 ounces Mozzarella cheese
Garnish
- Lettuce, grilled onions, mayonnaise, mustard, ketchup…whatever you love!
Instructions
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Place the ground beef in a large bowl and season with the Worcestershire sauce, salt and pepper. Mix until just combined.
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Divide the meat into 4 equal portions and form each into a ball.
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Put plastic wrap on your counter and another piece over the patties and use a plate to flatten each one to 1/4″ thickness.
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Divide the cheese onto 2 of the patties; top them with the remaining 2 patties, pinching the edges well to form a tight seal and forming them into two large patties total.
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Heat your skillet (cast iron preferred). Add a little butter or oil and then add the burgers, cooking undisturbed for 4–6 minutes per side until browned and cooked through.
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Remove the burgers to a plate or cutting board and let them rest for 2 minutes to let the juices redistribute.
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Serve on romaine lettuce or on toasted buns. Spread mayonnaise and mustard on the bottom bun (and ketchup on top, if desired). Top with grilled onions and serve immediately.
Nutrition