Grilled Cranberry & Brie Stuffed Burger Recipe
There’s something timeless about a burger — the sizzling on the grill, the smell of searing beef, the promise of a juicy bite. But every once in a while, you want to surprise your tastebuds. That’s exactly how I stumbled on the idea for these Grilled Cranberry & Brie Stuffed Burgers. I wanted something hearty and comforting for a weekend grill‑out, but with a twist: creamy melted brie, bursts of cranberry’s tart sweetness, and the smoky char from the grill. The first bite? Magic. Warm, gooey cheese oozing out, cranberry cutting through the richness, and a perfectly grilled patty holding it all together. If you’re a burger lover who enjoys a little twist — and doesn’t mind getting a bit gourmet at home — these burgers are about to become your new favorite.
Why Grilled Cranberry & Brie Stuffed Burgers?
- Gourmet Made Easy: Fancy flavors — creamy brie, tart cranberry — in a handheld format that’s casual enough for weeknight grilling.
- Holiday Vibes in a Burger: This burger gives you cozy fall and winter flavors, perfect for holiday meals without the full roast dinner.
- Incredible Texture & Flavor: The burger stays juicy from the brie, the cranberry cuts through the richness, and the grill adds that craveable char.
- Make-Ahead Friendly: Prep your stuffed patties early in the day and just grill when you’re ready — they hold up great.
- Customizable: Change up the cheese, use turkey instead of beef, or add toppings to make it your own.
Tools That Make It Better
When it comes to stuffed burgers, having the right tools makes the process smoother — and the final bite even better. I love using our Smash Burger Press Kit with Wide Spatula and Melting Dome, the wide spatula, to flip these thick patties without breaking them apart. The melting dome? Total game-changer. It traps heat perfectly, melting the brie inside without overcooking the burger outside. And while this recipe isn't for smashed burgers specifically, the weight of the press can be handy for getting even contact on the grill when sealing the stuffed patties. With these tools on hand, you're not just grilling — you're elevating burger night into something gourmet.
Grilled Cranberry & Brie Stuffed Burger Recipe
Ingredients
(Makes about 4–6 stuffed burgers, depending on size)
- 1 lb (≈ 450 g) ground beef, ideally 80/20 for juiciness
- Salt and freshly ground black pepper — to taste
- ~ 4 oz (≈ 110 g) Brie cheese, rind removed, cut into 4–6 equal chunks
- ¼ – ⅓ cup cranberry sauce (or chopped fresh/softened cranberries) — adjust sweetness & tartness to your taste
- Burger buns (brioche, potato, or your preference), toasted if desired
- Optional toppings: fresh greens (arugula, lettuce, spinach), red onion slices, fig jam or a light spread for extra flavor
Step‑by‑Step Instructions
1. Portion & Season the Meat
Divide the ground beef into 8 equal portions. For each burger, you’ll need two thin patties. Lightly season both sides of each patty with salt and pepper just before filling and grilling — this keeps juices sealed in and flavor balanced.
2. Add Filling & Form Burgers
Take half of the patties and place a piece of Brie in the center, then add a spoonful (or small amount) of cranberry sauce. Cover with the second patty, ensuring the edges align, then press gently but firmly to seal. This “pocket” method traps the filling inside. If using a smash burger press kit, moisten the mold slightly, add the bottom patty, press to create a hollow, add filling, then top with the remaining meat and press/seal to form a unified burger patty.
3. Chill for Stability
Place formed patties on a plate or tray lined with parchment and refrigerate for 10–15 minutes before grilling. Chilling firms them up, helping them hold shape and reducing risk of leaks or collapse on the grill.
4. Preheat Grill & Prep Tools
Heat your grill to medium-high. If using open grates, oil them well or use a flat‑top/griddle insert for even cooking. Make sure your wide spatula and melting dome are ready if using.
5. Grill the Stuffed Burgers
Place the chilled patties on the grill. Because they’re thicker, grill for about 5–7 minutes per side, flipping gently once. Avoid pressing down — pressing squeezes out juices (and melted cheese). Cook until internal temperature reaches around 160 °F (71 °C) for safety and doneness.
6. Toast Buns (Optional but Recommended)
During the last minute or two of grilling, place burger buns cut-side down on the grill for a light toast — adds crunch and enhances flavor.
7. Rest, Assemble & Serve
Let burgers rest for 2–3 minutes after removing from grill — resting helps redistribute juices and ensures the melted Brie stays inside. Assemble the burger: bottom bun → burger → optional greens → extra cranberry sauce or condiments → top bun → serve immediately while cheese is warm and gooey.
🍽 Perfect Pairings
- Crispy sweet potato fries or wedges — their natural sweetness echoes the cranberry filling.
- A fresh arugula‑pear salad dressed with light vinaigrette — adds peppery freshness and crisp texture.
- Grilled veggies like corn on the cob with herb butter — smoky and comforting.
- Fig jam or balsamic glaze — for a sweet‑savory contrast that elevates the burger.
- Drinks: sparkling apple cider, cranberry mule, or a light craft beer — complements the tart‑sweet filling and smoky meat.
🔧 Pro Grilling Tips
- Use freshly ground 80/20 beef (or add a bit of cold fat if using leaner meat) to keep the burger juicy.
- Chill patties before grilling to help them hold shape and prevent filling leaks.
- Use a Smash Burger Press Kit with Wide Spatula and Melting Dome for clean formation and flipping — heavy presses or rough handling can cause bursting.
- Don’t press down while cooking — let the burger retain its juices and stuffing.
- Use a meat thermometer to ensure safe internal temperature (160 °F for pre-ground beef) without overcooking.
🌿 Nutrition & Indulgence Balance
- High in protein thanks to ground beef and cheese filling.
- More indulgent than a basic burger — rich, creamy, and calorie‑dense due to Brie and potential sauces.
- Moderate carbohydrates, mostly from the bun and cranberry sauce.
- Option to lighten up: use lean meat, smaller cheese portion, wrap in lettuce instead of bun — still delicious and more diet-friendly.
Frequently Asked Questions (FAQs)
Q: Can I use ground turkey or chicken instead of beef?
Yes — ground poultry works fine. Add a little olive oil or fat if needed to keep the patties moist. Seal patties carefully and avoid overcooking.
Q: Can I prepare these ahead of time?
Absolutely. Form and stuff the patties, then refrigerate (covered) for a few hours until ready to grill. Just remember to bring them to near‑room temperature before grilling for even cooking.
Q: How do I prevent the cheese/leakage from bursting out?
- Use a burger press to seal edges tightly.
- Chill patties before grilling.
- Do not overfill — leave a margin around the edges before sealing.
Q: What other cheeses can I use besides Brie?
Soft melty cheeses like Camembert, fontina, or even a mild goat cheese work beautifully. For sharper flavor, try a soft cheddar — but avoid very hard cheeses that don’t melt well.
Q: Can I pan‑cook this instead of grilling?
Yes — a flat cast‑iron skillet works fine. Sear over medium-high, then cover briefly to melt the cheese inside, but be gentle when flipping to avoid tearing the patty.
Ready to upgrade your burger game?
Fire up the grill and give these Grilled Cranberry & Brie Stuffed Burgers a go — melty, smoky, tart‑sweet, and totally crave‑worthy.
🔥 Tried it? Share your spin — extra toppings, different cheese, bun swaps — I’d love to hear about your favorite tweaks!
📌 Share this recipe with fellow grill lovers and holiday‑food fans.
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