Stuffed Babybel Burgers are ground sirloin patties wrapped around mini Babybel cheese wheels, blended with wilted spinach, green onion, ketchup, and mustard, then grilled until the cheese stays melty and intact inside. The result is a juicy burger with a surprise cheese center and fresh tomato garnish.
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In a medium bowl, combine ground beef, spinach, onion, ketchup, mustard, salt and pepper; mix with hands just until evenly combined, careful not to overwork the meat.
To make 4 burgers, take one Babybel cheese wheel and form the burger meat around each cheese wheel, carefully pressing meat to seal well so no cheese escapes as the burgers cook.
Set aside the remaining 2 wheels of cheese to garnish burgers with after cooking.
Grill burgers over a medium-hot grill for about 5 to 7 minutes per side, or to desired doneness. Burgers may also be cooked in a lightly greased skillet over medium heat until done.
While burgers are cooking, slice the 2 remaining wheels of cheese in half lengthwise so you have 4 thinner wheels of cheese.
When burgers are done cooking, transfer to a plate and immediately top with a remaining slice of Babybel cheese and garnish with diced fresh tomatoes, if desired.
Store cooked burgers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or wrapped in foil on a 350°F oven for 5–10 minutes to avoid overcooking.
grill or lightly greased skillet
Seal the meat firmly around each Babybel wheel and ensure no gaps remain before grilling. Cook over medium-high heat for 5–7 minutes per side; the exterior will set before the cheese fully melts, keeping it contained.
Yes, form the burgers up to 4 hours ahead and refrigerate on a plate covered with plastic wrap. This helps them hold their shape on the grill.
Cook the burgers in a lightly greased skillet over medium heat for the same 5–7 minutes per side, as stated in the recipe.
Babybel's firm, compact shape is key to staying intact inside the burger. Softer cheeses will melt too quickly and leak out; a small ball of fresh mozzarella or a thick cheese cube might work, but results will differ.
This recipe makes 4 burgers using 1¼ pounds of ground sirloin and 6 mini Babybel wheels (one per burger, plus two for garnish).
