By Fourth of July in Cascade Heights. OUR Cascade Heights. The house. The backyard. The grill that Derek has finally mastered (his ribs are legitimate now — not mine, not as good as mine, but LEGITIMATE, which is a word that I use with the precision of a woman who has been making ribs for six years and knows the spectrum from "dangerous" to "legitimate" to "excellent"). I am proud of his ribs. I will never tell him his ribs are as good as mine. That information is classified.
The cookout was big this year: our seven plus Curtis, Claudette (staying for the week), Vanessa and Brian and Imani, the Henderson family from three doors down, and Pastor Williams. Sixteen people in the backyard. The smell of ribs and burgers and Claudette's jerk chicken (she commandeered a corner of the grill and nobody argued because you do not argue with Claudette about jerk chicken). Jasmine and Zoe ran the dessert table. Marcus and Isaiah ran the music (a compromise playlist that satisfied nobody and therefore was perfect). Curtis sat in his chair and fell asleep after the second plate.
Fireworks from the backyard. The Cascade Heights sky lit up. I stood with Derek's arm around me and the four kids on blankets on the grass and Curtis asleep and Claudette critiquing the fireworks ("Jamaica has better ones") and I thought: this is what I was cooking toward. Five years of grits and fried chicken and grief and love, and the destination was always here — this backyard, this family, this sky. The fireworks were beautiful. The people were more beautiful. The table was set. The line held. Happy Fourth.
The ribs and jerk chicken were the stars of that grill, but the burgers were the backbone — what you put in somebody’s hand when they walk through the gate, before they’ve even found a seat. These Herb & Cheese-Stuffed Burgers are exactly what I made for that moment: packed with flavor on the inside so that the first bite says you are welcome here. Sixteen people in the backyard deserved something more than a plain patty, and this recipe — melty cheese and fresh herbs hidden inside the burger itself — is the kind of thing that makes people stop mid-conversation and just nod. That’s the destination right there.
Herb & Cheese-Stuffed Burgers
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 6
Ingredients
- 2 lbs ground beef (80/20 blend)
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 brioche burger buns, toasted
- Lettuce, tomato, onion, and condiments for serving
Instructions
- Make the filling. In a small bowl, mix together the cream cheese, shredded cheddar, parsley, chives, and thyme until well combined. Set aside.
- Season the meat. In a large bowl, combine the ground beef with garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just incorporated — do not overwork the meat.
- Form the patties. Divide the beef into 12 equal portions. Flatten each into a thin patty about 4 inches wide. Place a heaping tablespoon of the cheese-herb filling in the center of 6 patties, leaving a 3/4-inch border around the edge.
- Seal the burgers. Top each filled patty with one of the remaining plain patties. Press the edges firmly together all the way around to seal the filling inside completely. Reshape gently into a uniform patty about 3/4-inch thick.
- Grill over medium-high heat. Preheat grill to medium-high (about 400°F). Cook burgers for 5–6 minutes per side, flipping once, until the internal temperature reaches 160°F and the outside has a good char. Resist pressing down on the patties.
- Rest and serve. Let burgers rest for 2–3 minutes before serving on toasted brioche buns with your preferred toppings.
Nutrition (per serving)
Calories: 520 | Protein: 34g | Fat: 31g | Carbs: 27g | Fiber: 1g | Sodium: 610mg