Smoked Mozzarella Stuffed Burgers (Missouri Style) | Arteflame

Introduction

There is nothing quite like the scent of wood smoke mingling with the savory aroma of searing beef on a warm evening. This Missouri Smoked Mozzarella Stuffed Burger delivers a primal satisfaction—biting through a caramelized, salty crust to reveal a molten, smoky cheese heart. It is a sensory experience that transforms a standard backyard cookout into a gourmet event, perfect for impressing friends or treating yourself to a serious comfort food upgrade.

Why This Recipe is a Keeper

I absolutely love this dish because it maximizes the magic of the Arteflame grill. The high heat creates that coveted Maillard reaction on the beef, while the indirect warmth gently melts the cheese without drying out the patty. The smoked mozzarella echoes the wood-fired flavor profile, creating a complexity that a slice of American cheese just cannot compete with. Plus, stuffing the burger keeps the meat incredibly juicy from the inside out.

Kitchen Wisdom

• Seal the Deal: The most crucial step is pinching the edges of your patties tightly. If there is a gap, the cheese will leak out, so take an extra minute to smooth those seams completely.
• Resist the Squeeze: Never press down on your burgers with a spatula! This forces out the flavorful juices and the melted cheese. Let the hot flat top do all the work.

Swaps & Subs

If you cannot find smoked mozzarella, smoked Gouda or Provolone make excellent alternatives that melt beautifully. For a gluten-free option, serve these juicy patties on a bed of grilled portobello mushrooms or crisp lettuce wraps instead of brioche.

Ingredients

The Burger Base

• 2 lbs Ground Beef (80/20 blend is ideal for juiciness)
• 8 oz Smoked Mozzarella cheese, cut into 1-inch cubes
• 2 tbsp BBQ Dry Rub (your favorite blend or a mix of paprika, brown sugar, and chili powder)
• 1 tbsp Worcestershire sauce
• 1 tsp Garlic powder
• 1 tsp Onion powder
• Salt and freshly ground black pepper to taste

Assembly & Toppings

• 4 Brioche Buns (toasted)
• 2 tbsp Unsalted butter (melted, for brushing buns)
• Lettuce leaves (crisp Romaine or Iceberg)
• Tomato slices (thick cut)
• Red onion slices (raw or grilled)
• Pickles or pickled jalapeños
• Condiments: Ketchup, Mustard, or BBQ sauce

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until you have a bed of hot coals and the flat cooktop griddle reaches a medium-high heat.
2. Aim for a temperature zone where water beads and dances on the surface. Lightly oil the cooktop with a high smoke point oil (like grapeseed or canola) to season it before the meat hits the steel.

Step 2: Prepare the Meat Mixture

1. In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, BBQ dry rub, garlic powder, onion powder, salt, and pepper.
2. Mix with your hands just until the spices are incorporated. Be careful not to overwork the meat, as this can lead to a tough, rubbery burger. Keep the fat structure intact for the juiciest results.

Step 3: Form and Stuff the Patties

1. Divide the meat mixture into 8 equal portions. Flatten each portion into a thin patty, roughly 1/4 inch thick.
2. Place a cube (or generous slice) of smoked mozzarella in the center of 4 of the patties.
3. Place the remaining 4 patties on top of the cheese-topped ones. Pinch the edges securely all the way around to seal the cheese inside. This is the most critical step to prevent the cheese from leaking out onto the grill.

Step 4: Grill to Perfection

1. Place the stuffed burgers directly onto the hot flat top griddle of the Arteflame. You should hear an immediate sizzle.
2. Cook for about 4-5 minutes on the first side without moving them, allowing a deep, golden-brown crust (Maillard reaction) to form.
3. Flip the burgers and cook for another 4-5 minutes on the other side. Move them closer to the fire if you want a harder sear, or further away if you need the cheese to melt slower. Check for an internal temperature of 160°F for safety.

Step 5: Toast and Assemble

1. While the burgers are resting for a minute, brush the cut sides of the brioche buns with melted butter.
2. Place the buns face down on the griddle for 30-60 seconds until golden and toasted.
3. Build your burger: Bottom bun, lettuce, tomato, the hot stuffed patty, onions, pickles, and your choice of sauce. Cap it with the top bun and serve immediately.

Tips

The secret to a successful stuffed burger lies in the seal. If you do not pinch the edges of the two patties together tightly enough, the melting cheese will find an escape route, creating a mess on your griddle and leaving you with a hollow burger. Take an extra moment to smooth out the seams around the perimeter of the patty. Additionally, resist the urge to press down on the burger with your spatula while it cooks. Pressing releases the flavorful juices and can force the cheese out prematurely. Let the Arteflame's flat top do the work.

Temperature management is also key. Because these burgers are thicker than standard patties, they may need a slightly lower heat zone after the initial sear to ensure the meat cooks through to the center without burning the outside. Utilizing the different heat zones of the Arteflame cooktop is perfect for this; sear near the center, then move them to the outer edge to finish cooking while the cheese becomes molten.

Variations

While the Missouri Smoked Mozzarella version is a crowd-pleaser, the stuffed burger format is incredibly versatile. You can easily adapt the flavor profile to match your mood or the season. Experimenting with different cheeses and fillings can turn this recipe into a completely new dish every time you fire up the grill. Here are a few popular variations to try:

• The Spicy Kick: Swap the mozzarella for Pepper Jack cheese and add diced jalapeños inside the meat mixture.
• The Breakfast Burger: Stuff the burger with mild cheddar and top the finished patty with a fried egg and bacon jam.
• The Italian Job: Use fresh mozzarella inside, mix Italian seasoning into the beef, and top with warm marinara sauce and fresh basil.
• The Mushroom Swiss: Sauté mushrooms and onions on the flat top first, then stuff them inside the burger along with a slice of Swiss cheese.
• The Blue & Black: Stuff with crumbly blue cheese and season the exterior heavily with cracked black pepper.

Best pairings

A burger this rich and savory deserves sides and drinks that can stand up to the bold flavors of smoked cheese and beef. Since you are already using the Arteflame, it makes sense to utilize the flat top for your sides as well. Grilled vegetables or potatoes acquire a delicious char that complements the smokiness of the dish perfectly. Balance is the goal here; you want acidity or crispness to cut through the richness of the meat and cheese.

• Drink: A crisp, cold Amber Ale or a robust Stout pairs beautifully with the smoked mozzarella. For wine drinkers, a Zinfandel offers the right fruitiness to balance the BBQ rub.
• Side: Grilled sweet potato wedges seasoned with sea salt and rosemary.
• Vegetable: Charred corn on the cob with chili-lime butter, cooked right next to the burgers.
• Salad: A sharp coleslaw with a vinegar-based dressing to cleanse the palate between bites.

Conclusion

The Missouri Smoked Mozzarella Stuffed Burger is a testament to the versatility and power of cooking on an Arteflame grill. It transforms simple ingredients into a gourmet meal that creates a lasting memory for your guests. The combination of the smoky fire, the searing heat of the griddle, and the surprise of the melted cheese center makes this recipe a standout champion of backyard BBQ.

Now that you have the technique down, do not be afraid to get creative. The grill is your canvas, and this burger is just the beginning. Gather your friends, light the fire, and enjoy the process of creating food that is as fun to make as it is to eat. Happy grilling!