Molten-cheese-stu ed burgers

Take burgers to the next level by stuffing them with a combo of cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce. Use the best quality mince you can get – it shouldn’t have any more than 10 per cent fat content. SERVES 4 PREP 45 mins plus chilling COOK 35 mins MORE EFFORT 1 tbsp olive oil

1 onion, very inely chopped 70g smoked pancetta,

inely chopped

1 garlic clove, crushed

4 thyme sprigs, leaves picked 500g lean beef mince (no more

than 10% fat)

50g fresh breadcrumbs

1 egg yolk

60g mature cheddar, grated 60g grated mozzarella For the herby burger sauce 120g mayonnaise

2 tsp English mustard

small bunch of parsley,

inely chopped

small bunch of basil

50g baby gherkins, inely chopped To serve

4 seeded burger buns, split

2 3 Little Gem lettuces,

leaves separated

2 ripe tomatoes, sliced

50g crispy fried onions

1 Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.

2 Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season well. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese into four, and, in your hands, form each portion into a ball, then press into a roughly 4cm disc. Working one at a time, put the cheese into the centre of each patty, then bring the meat around the cheese to cover it. Pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.

3 Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.

4 Light the barbecue (see p29). When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don’t have a barbecue, see tip, right). Wrap individually in foil and leave on the barbecue for 5-7 mins so that the cheese in the centre melts.

5 Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

GOOD TO KNOW calcium

PER SERVING 654 kcals • fat 49g • saturates 13g • carbs 11g • sugars 4g • ibre 2g • protein 40g • salt 2.1g

Take burgers to the next level by stuf ing them with a gooey cheese combo