Cheesy Chive Burgers

Grilled burger on a bun with oven fries on the side.

5 from 6 votes

The fresh herbs and shredded cheese inside the burgers take these patties over the top in taste, plus add a bit of sneaky greens inside, too. These big and juicy Cheesy Chive Burgers work well to prep ahead and freeze, as well.

Prep Time15

Cook Time15

Total Time30

Course: Beef

Cuisine: American

Keyword: Cheddar Chive Burgers

Servings: (1/3 lb) burgers

Calories: 571kcal

Author: Rachel Tiemeyer

Equipment

Ingredients

1/3 cup finely chopped fresh parsley
3 tablespoons minced chives at least 1 package from the store
4 large garlic cloves, minced
1 teaspoon salt If omitting the shredded cheese, add another 1/4 teaspoon.
3/4 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese recommended: sharp cheddar but mild will work
2 pounds ground beef We get our grass-fed, grass-finished beef from ButcherBox.
6 slices cheddar cheese optional
6 whole wheat hamburger buns, toasted sub: large lettuce leaves

Instructions

In a large bowl, combine parsley, chives, garlic, salt, pepper, and shredded cheese. Add ground beef and combine ingredients gently using your hands. Do not overmix. Divide meat mixture into six equal portions and form burger patties. Leave a slight indentation in the middle of the burger so that the edges are thicker.
Cook burgers on a preheated grill or grill pan over high heat (about 450°F) for 2-3 minutes on each side, until golden brown. Do not push down on the burgers while they cook. Then, move to a lower heat area of the grill and cook to desired doneness, another 3-4 minutes (for medium) or 5-6 minutes (for well-done). A well-done burger is no longer pink inside and has an internal temperature of 160°F. In the last minute of cooking, add optional cheddar slices on top.
Serve on a toasted whole grain bun or a large lettuce leaf with your favorite toppings and condiments, like lettuce, tomato, onion, ketchup, and mustard.

Video

Notes

Each one is a big 1/3 pound burger, although you can make them into 8 smaller patties (instead of 6).
If you really want to take these over the top, try our Secret Sauce from our Smash Burger recipe.
These are especially delicious on our Bread Machine Hamburger Buns.
To keep the burgers from getting tough, try not to over handle the meat mixture.
The key to uniformly shaped/cooked burgers is to leave an indentation in the middle of the burger, so the outside of the patty is thicker than the middle. This is an important step because otherwise, you'll end up with a cooked burger where the center is puffed up and thicker than the outside.
Never press down on a burger while it cooks. This will result in a dried-out patty.
Try toasting the insides of the buns on the grill for 1-2 minutes to add some texture.

Nutrition