Herb-Filled Burger

Recipe courtesy of Laura’s Lean Beef. For more information, visit LaurasLeanBeef.com.

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  • 1 pound Laura's 96% Lean Ground Round or 96% Lean Ground Sirloin
  • 1 cup mixed herbs (such as basil, parsley, thyme, rosemary), washed, dried, and finely chopped
  • 6 tablespoons fat-free cream cheese at room temperature
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper


Set up the EGG® for direct cooking at 350 F° / 177 C°. Lightly oil the grill rack.

Divide ground beef into four even portions; divide each portion in half again and pat out into large flat patties. You will have 8 patties.

In bowl, mix fresh herbs with cream cheese. Divide the herb-cheese mixture among four of the patties, spreading it almost to the edge of each patty. Top each patty with second patty and seal the edges by pinching them closed.

Gently place patties on hot grill. Grill about 4 minutes, then carefully turn and grill another 3 to 4 minutes. Serve alone or on burger buns.

Makes 4 servings.

Menu Suggestion
• Herb-filled Burger
• Whole Wheat Bun
• Mixed Salad with Fresh Corn Kernels and Balsamic Vinaigrette
• Grilled Zucchini Slices
• Frozen Yogurt and Fresh Berries

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Nutritional information Per Serving (without bun)
CALORIES 162.5; FAT 4.5g (sat 2g); PROTEIN 26.0g; CARB 12.5g; FIBER 0g; CHOL 62mg; SODIUM 581mg.


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