The Ultimate Stuffed Ribeye Burger

The Ultimate Stuffed Ribeye Burger

These burgers are made out of ground ribeye steaks, and stuffed with a delicious mushroom and pancetta filling. Topped off with a French inspired sauce, these decadent burgers are a must try!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Dish
Cuisine: American BBQ, Fusion
Servings: 4 People


  • 4 rib eye steaks, about 2 pounds
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 6-8 ounces Port Salut or Brie Cheese, sliced (rinds on)
  • 8 large onion rings, fried or baked
  • 4 large hamburger buns (brioche recommended)
  • For stuffing:
  • 8 cremini mushrooms
  • 1 small shallot, finely chopped
  • 3 ounces pancetta, diced
  • 1-2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon mild chili powder
  • olive oil
  • for sauce:
  • 1 tablespoon chopped shallot
  • 1/3 cup beef broth
  • 1/4 cup red wine
  • 1 tablespoon Dijon mustard
  • 2 teaspoons brown sugar
  • 2 teaspoons tomato paste
  • 2 teaspoons olive oil
  • salt and pepper to taste


  • Prepare sauce first. Heat olive oil in pan. Add shallots and cook for 1-2 minutes. Add tomato paste, broth and red wine. Simmer for 2-3 minutes. Add brown sugar, salt, black pepper and mustard. Simmer over low heat for 3-5 more minutes until sauce has thickened and sugar has dissolved. Remove from heat, cover and keep warm or, store in refrigerator and rewarm right before serving.
  • Heat olive oil in a medium sauce pan. Chop pancetta and cook pieces. Once cooked through, scoop onto a paper towel lined plate and set aside. Leave at least 1 tablespoon of rendered fat in the skillet.
  • Clean mushrooms and chop into small pieces. Add shallot to pan and cook for 1-2 minutes. Add garlic and cook briefly. Next up are the mushrooms, Worcestershire sauce, and remaining seasonings. Cook for 4-5 minutes total. Add pancetta back to skillet, stir through and remove from stove. Set aside at let cool for 15 minutes.
  • Remove any excess fat from rib-eye steaks. Cut into strips. Set grinder to a medium grind and feed meat through. Form ground steak into 8 equal sized patties. Place filling into four of the patties. Do not over fill or they will break and fall apart on the grill. It's okay to have some leftover filling. Top with remaining four patties. Secure edges.
  • Preheat grill for medium high heat.
  • Place patties onto grill and cook for 4-5 minutes per side or until the internal temperature reaches 165 degrees F. Toward the last minute or two of cook time, add cheese slices to burger patties. Brush hamburger buns with oil and place onto grill until they have toasted. About 1-2 minutes. If you have a side burner on your unit, them use a skillet to fry onion rings. Otherwise, bake them in your oven and keep warm until it's time to serve.
  • Remove buns and patties from grill and assemble burgers. Serve immediately.


Photo: Flickr public domain