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Baked Mozzarella Stuffed Burgers — Healthy & Easy

Baked Mozzarella Stuffed Burgers — Healthy & Easy

Jennifer McDonald
For today's post, I have a healthy Italian burger recipe you should try; my homemade healthy mozzarella burger.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 burgers
Calories 269 kcal

Equipment

  • Large mixing bowl
  • Rimmed baking sheet (half sheet pan)
  • Parchment paper or silicone baking mat
  • Instant-read meat thermometer
  • Wire cooling rack

Ingredients
 
 

  • 1 pound lean ground beef 90/10 or 93/7, about 450g
  • 1 medium egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce use gluten-free soy sauce or tamari if needed
  • ½ medium red onion finely diced, about 60g
  • ½ cup mozzarella cheese shredded, about 56g
  • 1 teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon rosemary
  • 1 clove garlic minced
  • 1 pinch salt to taste
  • 1 pinch ground black pepper to taste

Instructions
 

  • In a large bowl, mix all the listed ingredients until just incorporated. Do not overwork the meat.
    1 pound lean ground beef, 1 medium egg, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, ½ medium red onion, ½ cup mozzarella cheese, 1 teaspoon dried oregano, ½ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon rosemary, 1 clove garlic, 1 pinch salt, 1 pinch ground black pepper
  • Divide the mixture into 4 equal portions and form into patties slightly larger than your buns. Press a small dimple into the centre of each patty with your thumb to prevent doming during baking.
  • Preheat the oven to 350°F / 175°C (180°C fan-forced). Line a rimmed baking sheet with parchment paper and place the patties on it, spacing them at least 2 inches apart.
  • Bake for 15 minutes, then flip the patties and bake for another 12-15 minutes until the internal temperature reaches 160°F / 71°C.
  • Rest the patties for 3-5 minutes before serving on your choice of buns, lettuce wraps, or alongside a salad.

Notes

Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat at 325°F / 160°C on a wire rack over a baking sheet for about 10 minutes.
Freezer-friendly: Freeze cooked patties in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Shape raw patties and freeze with parchment between them. Bake from frozen, adding roughly 10 extra minutes to the cook time. Check internal temperature reaches 160°F / 71°C before serving.
Substitutions: Swap mozzarella for pepper jack for a spicy kick, or use smoked gouda for a deeper flavour. Keep the quantity the same. Use gluten-free soy sauce or tamari and check your Worcestershire sauce label for wheat-based malt vinegar if you need this recipe to be strictly gluten-free.
Pro tip: Use lean beef (90/10 or 93/7). The mozzarella provides enough fat to keep the patty moist — fattier beef leaves baked patties sitting in grease on the sheet pan.

Nutrition

Serving: 1servingCalories: 269kcalCarbohydrates: 3gProtein: 28gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 126mgSodium: 292mgPotassium: 443mgFiber: 1gSugar: 1gVitamin A: 166IUVitamin C: 1mgCalcium: 108mgIron: 3mg
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