Mozzarella Burgers Recipe

A cheesy Mozzarella Burger served on a board.

These Mozzarella Burgers are the perfect main dish for all your summer cookouts!

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Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: burgers

Calories: 796kcal

Ingredients

4 Tablespoons butter (melted)
4 brioche buns
1 lb ground beef
1 teaspoon Kosher salt
½ teaspoon ground pepper
½ teaspoon garlic powder
Vegetable oil (to coat)
8 ounces fresh mozzarella cheese (sliced thick)
3 Tablespoons pesto
3 Tablespoons mayonnaise
6 oz jar sundried tomatoes in oil (drained, sliced)
2 cups loose arugula

Instructions

Prep the buns. Lightly brush both sides of the buns with melted butter and set aside.
Prep the burgers. Divide the beef into four equal sections and use your hands to gently shape each section into a ball. Use the palm of your hand to press each ball into a burger shape. It doesn’t have to be perfectly round. Press your thumb into the center of each burger to prevent doming.
Season. Mix together the salt, pepper, and garlic powder in a small bowl. Sprinkle both sides of the burgers with the seasoning mixture.
Fry the burgers. Heat a cast iron skillet over medium high heat and add just enough vegetable oil to coat. When the oil shimmers, place the patties in the skillet. Fry about 3 minutes, flip, then fry an additional 2-3 minutes or until internal temperature reaches desired doneness (see temp chart below). Place a slice of mozzarella on the burgers for the last minute and cover with a lid or sheet pan to allow it to melt. Remove the burgers to a plate and loosely tent with foil.
Toast the buns. Lower heat to medium low, add the buttered buns to the skillet, and grill until well browned. Remove to a plate.
Make the pesto mayo. While the buns grill, mix the pesto and mayonnaise together in a small bowl.
Assemble. To assemble the burgers, spread both sides of the buns with pesto mayo, then top with burgers, sun dried tomatoes, and arugula. Serve immediately.

Notes

Tips for making burgers:

Use fatty beef - Save the lean beef for Crock Pot Cheeseburger Soup. I recommend using no leaner than 80/20 beef for juicy burgers.
Be gentle - Avoid tough burgers by handling the meat as little (and as gently) as possible.
Use your thumb to indent the center - If you’ve ever started grilling a big burger patty and ended up with a small burger dome, you’ll understand the importance of this trick. Making an indent in the center of your patty prevents it from puffing up in the center and allows for more even cooking.
Never press burgers down - Nothing hurts me more than watching someone press their spatula into a burger patty and seeing all those delicious juices run out. Please, if you disregard all my other advice, DON’T DO THIS. We want all those juices in our burgers, not at the bottom of the grill.

Burger Temperature Guide:

Burgers should be cooked to:

140-145 F for medium
150-155 F for medium well
160+ F for well done

Equipment

Cast Iron Skillet

spatula (flipper)

Prep bowls

Sandwich Spreader

Course Main Course

Cuisine American

Keyword burger with mozzarella, burger with mozzarella cheese, cheeseburger, cheeseburger with mozzarella, cheeseburger with mozzarella cheese, mozzarella burger, mozzarella burgers, mozzarella cheese burger

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