• Loading Video...

Partner Content

Brie and Fig-Stuffed Burger

These juicy burgers hide a sweet, creamy secret
30 Ratings
100% would make again
Stuffed Burgers with Brie & Figs Recipe

When it comes to burgers, you've gotta love 'em loaded: piled high with umami-packed toppings like melted cheddar and ripe summer tomatoes. But when grilling for a hungry crowd who's been drinking and mingling for a bit, assembling multiple teetering, multilevel burgers can become an organizational snafu.

RELATED   How to Get the Most Out of Your Grill »

To streamline the process, think about stuffing, not topping, your patties: Here, flavorful cheese and fruit are packed into the meat ahead of time, cutting down on prep time during your party. Plus, your guests will dig the surprise of oozy Brie hidden inside an ordinary-looking burger. Get wild with other cheesy combos—just be sure to pinch the burgers well to prevent any stuffing spillage.

For more summer entertaining recipes, go to "Dine 'til Dusk."

Brie-and Fig-Stuffed Burgers

Recipe from the Tasting Table Test Kitchen for Crate and Barrel

Yield: 4 burgers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


1½ pounds ground beef

Salt and freshly ground pepper

4 ounces Brie, rind removed and cheese cut into 4 slices

¼ cup fig preserves, divided, plus more for serving

2 tablespoons vegetable oil

4 brioche hamburger buns, split and toasted

Dijon mustard, for serving

Mayonnaise, for serving

Tomato slices, for serving

Arugula, for serving


1. Light a grill. Season the ground beef with salt and pepper, and form into eight 4-inch patties. Place a slice of Brie over half of the patties and spread 1 tablespoon of fig preserves over each slice of Brie. Top with the remaining 4 patties, pinching at the edges to seal.

2. Brush the burgers with vegetable oil and grill over high heat, flipping once, until the cheese is melted and the burger is cooked to medium rare, 4 minutes per side.

3. Arrange the bottoms of the toasted buns on a platter and slather with fig preserves, Dijon and mayo. Top with a burger, tomato slices, lettuce and the remaining tops of the buns, then serve.

Crate and Barrel provided the products featured here and sponsored this post.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →