Herb-Filled Burgers

  • Yield 4 servings

Raid the herb garden and whip together these burgers for a summer cook-out.



1 pound Laura's 96% Lean Ground Round or 96% Lean Ground Sirloin
1 cup mixed herbs (such as basil, parsley, thyme, rosemary), washed, dried, and finely chopped
6 tablespoons fat-free cream cheese at room temperature
2 teaspoons salt
1 teaspoon freshly ground black pepper


  1. Heat grill (or grill pan on stovetop) to high. Lightly oil the grill rack.
  2. Divide ground beef into four even portions; divide each portion in half againand pat out into large flat patties. You will have 8 patties.
  3. In bowl, mix fresh herbs with cream cheese. Divide the herb-cheese mixture among four of the patties, spreading it almost to the edge of each patty. Top each patty with second patty and seal the edges by pinching them closed.
  4. Gently place patties on hot grill. Grill about 4 minutes, then carefully turn and grill another 3 to 4 minutes. Serve alone or on burger buns.

Recipe courtesy of Laura’s Lean Beef.



Get every new post delivered to your Inbox.

Join 254 other followers