These herb stuffed burgers are easy to make and have so much flavor!
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These burgers are pretty close to zero carb – working out at 1.1g net carb per burger! They will certainly make any plain ground beef more interesting!
Make the filling by selecting your herbs. As it’s the height of summer, my herb garden is overflowing – so I had a plenty to choose from! I chose a combination of flat leaf parsley, garlic chives and thyme, but you can experiment with whatever you’ve got!
Chop the herbs finely – I use the chopper attachment on my stick blender which works perfectly.
Mix together the herbs with some cream cheese in a bowl. Form the ground beef into eight patties. Take one patty and put a tablespoon of the herb mixture into the center. Add another patty over the top and push the edges together to seal the herb mixture inside. Repeat with the remaining patties until you have formed four burgers. Season with salt and pepper.
Cook on the grill until the meat has reached an internal temperature of 165 degrees F. I use a probe thermometer for this.
Serve the burgers with salad or even in a cloud bread bun!
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Herb Stuffed BurgersPrint
- 1 lb lean ground beef
- ¼ cup cream cheese
- ½ cup fresh herbs eg flat-leaf parsley, thyme, chives, basil, cilantro
- salt and black pepper
- Chop the herbs finely and mix them together with the cream cheese.
- Form the beef into 8 patties. Place 1 tablespoon of the herb mixture into the center of one patty, then cover it with another patty. Press down around the edges to seal the two patties together. Continue to make the other 3 burgers and season them with salt and pepper.
- Grill the burgers until an internal temperature of 165F has been reached.
1.2g net carbs per burger
If you want some low carb burger bun inspiration – check out these 18 ideas!
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