You know that feeling when you bite into a burger and it’s just… more? That’s the magic of stuffing a patty. We’re taking juicy ground beef and hiding a pocket of savory, herby garlic butter right in the center. As it cooks, that butter melts into every nook and cranny of the meat, making it so, so flavorful. And because no great burger is complete without toppings, we’re piling on a heap of salty-sweet sautéed mushrooms. It’s a dinner that feels decadent but is honestly so simple to pull off on a busy night.
Why You’ll Love This
This recipe takes an ordinary weeknight dinner and turns it into something special without any extra fuss. It’s one of those easy meals that looks like you spent hours in the kitchen. The surprise garlic butter center is a total game-changer, and the saucy mushrooms are the perfect topping. It’s a hearty, satisfying meal that the whole family will go crazy for. Honestly, if you’re looking for quick dinner ideas that deliver on big flavor, this is it.
Ingredients
- 1 ½ lbs 80/20 ground beef: The fat content ensures a juicy, flavorful burger that won’t dry out.
- 1 tsp kosher salt: To season the meat perfectly.
- ½ tsp black pepper: Adds a little sharpness to complement the rich butter.
- 4 tbsp salted butter, softened: The base of our flavor-packed stuffing.
- 3 cloves garlic, minced: For that essential, aromatic punch.
- 1 tbsp fresh parsley, finely chopped: Brings a bright, fresh herb note.
- 1 tbsp fresh chives, finely chopped: Adds a mild onion flavor to the butter.
- 8 oz cremini mushrooms, sliced: They have a deeper, earthier flavor than white mushrooms.
- 1 tbsp olive oil: For sautéing the mushrooms.
- 1 tbsp balsamic vinegar: Deglazes the pan and gives the mushrooms a sweet tang.
- 4 slices provolone cheese: Melts beautifully over the burgers for a gooey finish.
- 4 burger buns, toasted: The sturdy foundation for our masterpiece.
Step by Step Method
- Make the garlic butter. In a small bowl, mix the softened butter, minced garlic, parsley, and chives until well combined. Scoop the mixture onto a small piece of parchment paper and shape it into a log about 1 inch thick. Pop it in the freezer for 15 minutes to firm up. This makes it easy to slice later.
- While the butter chills, prepare your mushrooms. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they’ve released their water and started to brown. Pour in the balsamic vinegar, stir, and cook for another minute until the vinegar reduces. Set aside.
- Form the patties. Divide the ground beef into 8 equal portions. Gently shape each portion into a thin, flat patty, about ¼-inch thick. You want them wide enough to encase the butter.
- Stuff them! Take the chilled garlic butter log and slice it into 4 equal discs. Place one disc in the center of 4 of the patties. Place the remaining patties on top and carefully pinch and seal the edges tightly. Season the outside of each stuffed burger with salt and pepper.
- Cook the burgers. Heat a grill or cast-iron skillet over medium-high heat. Cook the burgers for about 5-6 minutes on one side, until a good crust forms. Flip carefully and cook for another 4-5 minutes. For the last minute of cooking, place a slice of provolone cheese on each burger and cover the skillet or close the grill lid to melt it.
- Toast your buns, then assemble! Place each cheesy burger on a bottom bun, top with a generous spoonful of the balsamic mushrooms, and crown it with the top bun. Serve immediately.
Equipment Needed
You don’t need anything fancy for these healthy dinner recipes. A good mixing bowl, a skillet (cast-iron is my favorite for a great sear), and a spatula are the main players. Having parchment paper on hand for the butter log is helpful, but plastic wrap works in a pinch.
Flavor Twists
This recipe is a fantastic canvas. Swap the provolone for pepper jack if you like a little kick. Not a mushroom fan? Sauté some thin onions and bell peppers with the balsamic instead. You could even mix a tablespoon of grated Parmesan into the ground beef for an extra layer of savory flavor. For a leaner option, ground turkey or chicken works well, just watch the cooking time as they can dry out faster.
Storage Tips
Leftovers are rare, but if you have them, store cooked patties and mushrooms separately in airtight containers in the fridge for up to 3 days. Reheat the patties gently in a skillet over medium-low heat or in the microwave at 50% power to keep them from getting tough. So good.
Serving Ideas & Pairings
These burgers are a full meal on their own, but I love serving them with a simple side salad or some crispy roasted potato wedges. They also pair wonderfully with a quick pasta salad, making them perfect for summer dinners. A classic pairing for any of these dinner dishes is a simple arugula salad with a lemon vinaigrette to cut through the richness.
Make-Ahead & Freezer
You can absolutely get a head start on these easy weeknight dinners. Form the stuffed, uncooked burger patties and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Cook from frozen, adding a few extra minutes per side. The garlic butter log can also be made and frozen ahead of time.
FAQs
- Q: Can I make these burgers ahead of time for a party?
A: Absolutely! These are great dinner ideas for feeding a crowd. Prep the patties and keep them covered in the fridge for a few hours before your guests arrive. Just bring them to room temperature for about 15 minutes before cooking so they cook evenly. - Q: What are some other healthy dinner ideas if I want to lighten this up?
A: You can use lean ground turkey and whole-wheat buns for a lighter take. Serving the burger over a bed of lettuce as a protein-style option is another fantastic way to enjoy all the flavor with fewer carbs. - Q: My butter leaked out while cooking. What did I do wrong?
A: Don’t worry, it happens! The key is to make sure your edges are sealed really, really well. Chilling the butter solid helps immensely, and being gentle when you flip the burgers ensures that seal stays intact.