Beef, Pork and Lamb

Burgers with Cream Cheese and Sun-dried Tomato Filling

Say goodbye to boring cheeseburgers. These patties contain a hidden mixture of cream cheese and sun-dried tomatoes. Flavorful, moist, and exploding with a delicious surprise.






  • 1 package (8 oz) Challenge Cream Cheese, softened
  • ¼ cup chopped (¼-inch) sun-dried tomatoes (not in oil)
  • ½ teaspoon garlic salt
  • 2 pounds lean ground beef (less than 12% fat)
  • ½ teaspoon salt
  • ¾ teaspoon Worcestershire sauce
  • 6 Kaiser or hamburger rolls
  • (optional) Lettuce, onion slices


  • 1
    Thoroughly combine cream cheese, sun-dried tomato, and garlic salt in small bowl. Set aside.
  • 2
    In a large bowl, mix ground beef with salt and Worcestershire sauce.
  • 3
    Divide meat into 12 equal portions (about ⅓-cup each) and flatten portions into 4½-inch round patties.
  • 4
    Place 2 Tablespoons of filling on 6 of the patties and spread to within a ½ inch of the edge.
  • 5
    Cover with remaining 6 patties and pinch the edges closed.
  • 6
    Broil or grill patties.
  • 7
    Serve on rolls with optional lettuce and onions.