Best 9 Mozzarella Stuffed Mushroom Pizza Burgers Recipes

MOZZARELLA-STUFFED MUSHROOM PIZZA BURGERS

Steps:

• In large bowl, mix beef, Italian seasoning, salt and pepper. Shape mixture into 8 patties, 4 1/2 inches in diameter and 1/4 inch thick. Press 1/4 cup of the cheese into a ball with hands; press flat into 3 1/2-inch-diameter patty. Repeat with remaining cheese. Place cheese patties on top of 4 beef patties; top with remaining beef patties. Pinch edges together to seal.
• In 10-inch skillet, heat oil over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally, until lightly browned. Add garlic; cook 1 minute longer. Remove from heat.
• Heat gas or charcoal grill. Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill until toasted.
• Place burgers on bottom halves of buns. Top with pizza sauce and mushroom mixture. Cover with top halves of buns.

STUFFED MOZZARELLA AND CHILI PASTE HAMBURGERS

Steps:

• Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce) patties by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a chunk of mozzarella and drizzle some chili paste or chili flakes on top of the mozzarella. Add a good twist of black pepper. Take another 3-ounce scoop of meat, make it flat in your hand and place right on top of the other half.
• Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
• Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread, and top with your favorite condiments.

STUFFED PIZZA BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into 16 patties. Layer 1 tablespoon pizza sauce, pepperoni and cheese onto the center of each of eight patties. Top with remaining patties and press edges firmly to seal., On a greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with remaining pizza sauce.

MUSHROOM PIZZA BURGERS

Steps:

• In a small skillet coated with cooking spray, saute mushrooms and onion for 3 minutes. Add garlic and oregano; cook 1 minute longer. Stir in tomatoes. Cook, uncovered, over medium-low heat for 5 minutes, stirring occasionally. Set aside and keep warm., In a large bowl, combine the mushrooms, basil, egg white, Parmesan cheese, bread crumbs, salt and pepper. Crumble beef over mixture; mix well. Shape into six patties., On a lightly oiled grill rack, grill patties, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and meat juices run clear. Top patties with cheese and tomato sauce. Serve over buns.

MUSHROOM PIZZA BURGERS

Steps:

• In a small skillet coated with cooking spray, saute mushrooms and onion for 3 minutes. Add garlic and oregano; saute 1-2 minutes longer or until onion is tender. Stir in tomatoes. Cook, uncovered, over medium-low heat for 5 minutes, stirring occasionally. Set aside and keep warm.
• In a large bowl, combine mushrooms, basil, egg white, parmesan, breadcrumbs, salt and pepper. Crumble beef over mixture; mix well. Shape into 6 patties.
• Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium-hot heat for 4-5 minutes on each side or until meat juices run clear. Top patties with cheese and the tomato sauce. Serve over buns.

SPINACH-MOZZARELLA STUFFED BURGERS

Steps:

• In a medium bowl, gently mix together the beef, salt and pepper.
• Using generous 1/3 cup per patty, shape the mixture into 8 patties about 1/2-inch thick.
• Refrigerate while preparing the stuffing.
• Place the spinach in a dry large saucepan.
• Cover and cook over medium-high heat for 1-2 min or until wilted, stirring occasionally.
• Drain and cool.
• Squeeze out any excess moisture.
• Chop and place in a medium bowl.
• Stir in the mozzarella cheese and pesto.
• Mound about 1/4 cup packed stuffing in the center of 4 patties.
• Cover with the remaining 4 patties, and seal the edges by pressing firmly together with you fingers.
• Gently press the center of each patty to eliminate mounding.
• Heat the grill or grill pan to medium heat.
• Grill for 5-6 minute.
• Flip and grill for 5-6 min more or until no longer pink.
• Meanwhile, in a small bowl, whisk together all the mayonnaise ingredients.
• Place the buns, split side down, on the grill for 30-60 sec or until lightly toasted.
• Spread each bun with 2 Tbs of the mayonnaise.
• Top with a burger and some arugula, if desired.

HOMEMADE PIZZA BURGERS

Steps:

• Combine beef, tomato paste, salt, sugar, garlic powder, Italian seasoning, pepper, and oregano in a large bowl. Mix thoroughly. Cover and refrigerate to let flavors marry, about 4 hours.
• Form beef mixture into 8 thin patties. Place 1 slice of mozzarella cheese on each of 4 patties; leave at least a 1/2-inch border, breaking up the cheese as needed. Place remaining patties on top and pinch edges to seal in the cheese.
• Heat a skillet over medium-low heat. Fry burgers until browned and centers reach 165 degrees F (74 degrees C), 6 to 7 minutes per side. Serve on buns.

CHEESE-STUFFED MUSHROOM BURGER RECIPE BY TASTY

Steps:

• Line a plate with two paper towels. Place two small portobello mushroom caps on the paper towels, then cover with two more paper towels. Top with another plate.
• Meanwhile, in a small bowl, mix together mayonnaise, ketchup, worcestershire sauce, garlic salt, and hot chili sauce.
• Place a slice of Swiss cheese down on a counter top, then place a slice of American cheese on top, folding the corners of the American cheese in towards the center. Do the same with Swiss cheese, forming a ball shape.
• Place the cheese ball on one mushroom cap and then sandwich the other on top of it, pressing down to make the mushroom edges touch. Take a piece of clear plastic wrap and wrap it around the mushroom burger, twisting the sides like a piece of candy to release all of the air. Tuck the plastic wrap under the mushroom and refrigerate for 10-15 minutes.
• Put the egg, flour, and bread crumbs into 3 separate bowls.
• Remove plastic and coat mushroom burger in flour, egg, then bread crumbs. Dip in egg wash and bread crumbs one more time.
• Heat vegetable oil in a large pan until it is 375ºF (190ºC) and fry mushroom burger for 1-2 minutes or until golden brown.
• Remove burger onto paper towel to drain excess oil and let cool 1-2 minutes.
• Assemble burger, spread special sauce on buns.
• Nutrition Calories: 5830 Fat: 540 grams Carbs: 215 grams Fiber: 15 grams Sugars: 46 grams Protein: 43 grams
• Enjoy!

PIZZA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
• Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 15 minutes.
• Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.