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Posted on May 21, 2015 |

Rita’s Recipe: Stuffed Burgers

Rita’s Recipe: Stuffed Burgers

Photo by Remington Phillips, courtesy

Photo by Remington Phillips, courtesy

I  love Memorial Day weekend. We start the day by attending outdoor Mass, weather permitting, at St. Philomena outside Batavia (OH). My mom and dad are buried in the small cemetery there so after we put flowers on their graves, the little ones help me plant sprigs of my mom’s heirloom mint there, as well. Then the day progresses to a celebration.

During Bible days, people celebrated feast days and other special days by having people over, just like today.  The difference would be that they didn’t have grocery stores for the supplies they needed for the celebration. People of Bible days truly ate seasonably, whatever was growing in their gardens.

And the passage in Hebrews 13:2 says it all:  “And do not be willing to forget hospitality. For by it, certain persons, without realizing it, have received Angels as guests.” What a meaningful passage – so before you eat your Memorial day meal, think about who the “silent” guests may be at your table!

I’m Stuffed Burgers

These are so good and really kick your burgers up a notch. Great for Memorial Day picnics. Feel free to use your favorite cheese in here….I bet Matt Swaim will change the recipe up a bit!

Mix together and set aside:

  • 1/4 cup shredded sharp cheddar cheese
  • 2 tablespoons cream cheese
  • 1 teaspoon Dijon mustard



  • 1 pound ground beef – I like chuck but you can use up to 90% lean beef
  • 2 green onions, sliced very thin
  • 3 tablespoons bread crumbs – can use dry, canned or fresh
  • 2 tablespoons catsup
  • Several shakes of salt and pepper
  • About 2 teaspoons fresh rosemary, minced fine or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon sage, minced or 1/4 teaspoon dried sage


When you mix meat for burgers, use a light hand to keep the burgers tender. Shape meat into 8 thin patties. Spoon cheese mixture onto center of 4 patties and top with remaining patties and press edges firmly to seal.


Grill, covered, over medium heat for about 5 minutes per side or until temperature reaches 160. Add lettuce and tomatoes on bun and enjoy.

Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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