The end of summer is near and there's no better time to satisfy your summer grill cravings than with a Labor Day cookout! Try out some delicious burger recipes to make your long weekend a little more perfect.

Cheese Stuffed Burgers


  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Cheese Options:
  • 8 ounces blue cheese, cut into 1-inch cubes
  • 8 ounces Pimiento Cheese Spread, recipe follows
  • 8 ounces mozzarella, cut into 1-inch cubes
  • 4 hamburger buns

Serving Options:

  • Lettuce
  • Sliced tomatoes
  • Grilled sweet onions
  • Sliced pickles

Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.

Pimiento Cheese Spread:
Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

Recipe courtesy of Trisha Yearwood

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Perfect Summer Basil Burger


  • 1 1/4 pounds ground beef (80-percent lean)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup shredded mozzarella
  • 4 English muffins, halved horizontally and toasted
  • 1 tomato, sliced and lightly salted
  • Perfect Basil Sauce, recipe follows
  • 2 tablespoons grated Parmesan
  • Perfect Basil Sauce:
  • 1 green onion, chopped
  • 3 tablespoons roughly chopped fresh basil
  • 1 large clove garlic, minced
  • 1/2 cup prepared mayonnaise
  • 3 tablespoons sour cream
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper


Quarter the beef into even portions. Form into burgers, indenting the middle slightly with your thumb. Season with salt and pepper, and brush lightly with vegetable oil. Cook on a hot grill until charred on the outside and pink on the inside, about 4 minutes per side. Two minutes before removing the burgers, top the burgers with the mozzarella cheese.

Place the toasted muffins on a serving platter. Place the tomato slices on the bottom, and top each with cooked patties. Spread a tablespoon or two of the basil sauce on each bun top and sprinkle with a little Parmesan cheese. Serve extra basil sauce on the side for dipping.

Perfect Basil Sauce:
Blend the green onion, basil, garlic, mayonnaise, sour cream, and Worcestershire sauce in a blender until creamy and pale green. Taste the sauce and season with salt and pepper, if needed.

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Bacon and Egg Burger


  • ½ lb thick cut bacon
  • ¼ cup real maple syrup
  • 1½ lbs ground beef
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons grated onion
  • 2 tablespoons grainy dijon mustard
  • salt and pepper
  • extra virgin olive oil or vegetable oil for drizzling
  • ½ lb sliced extra-sharp white cheddar
  • melted butter
  • 4 large eggs
  • 4 hamburger buns


1.    Preheat the oven to 400F. Arrange the bacon on top of a broiler pan or a cooling rack over a baking sheet. Bake the bacon until mostly cooked, about 15 minutes. Drizzle the syurp over the bacon and return to the oven to let continue cooking. Cook until the bacon is done and crisped up, about another 5 to 6 minutes.

2.    Heat a cast iron skillet over medium-high heat. In a bowl, combine the ground beef, worcestershire sauce, grated onion and mustard. Season with salt and pepper. Form the mixture into 4 patties. Drizzle the patties with the oil. Cook in the cast iron pan, flipping once, until a crust forms, about 7 minutes. Top with the cheese and cook another 2 minutes to melt the cheese.

3.    Meanwhile, melt a little bit of butter in a pan over medium heat. Add the eggs and cook to your liking. Season with salt and pepper.

4.    Toast the buns. Top with a burger patty, an egg, bacon and the bun top.

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Mushroom Merlot Burger


  • 1 pound Ground Beef (95% lean)
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large portobello mushrooms
  • 4 slices French bread, cut diagonally 1/2 inch thick
  • 2 ounces goat cheese (1/2 cup)
  • 4 romaine lettuce leaves
  • Chopped fresh parsley (optional)


  • 1 teaspoon olive oil
  • 2 tablespoons minced shallots
  • 1 cup Merlot or other dry red wine
  • 1/4 cup ready-to-serve beef broth
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


1.       To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm.

2.       Combine Ground Beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.

3.       Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties on center of the grid; grill 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place bread slices on grid; grill until toasted, turning once.

4.       Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired. 

Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

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Maple-Bacon Beer Burger


  • 1 pound Ground Beef
  • 1/4 cup beer
  • 2 tablespoons Worcestershire sauce
  • 4 whole wheat hamburger buns, split
  • 4 slices reduced-fat Cheddar cheese
  • 4 extra-thick slices Maplewood smoked bacon, cut in half, cooked crisp


1.       Combine Ground Beef, beer and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.

2.       Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.

3.       Place burgers on bottom of buns; top with bacon slices. Close sandwiches.

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