A BRAAI FOR MEAT LOVERS

2kg beef mince 2 red onions, finely chopped 20ml chopped garlic 750ml fresh breadcrumbs 125ml chopped parsley 2 eggs, beaten 10ml salt good grinding of black

pepper olive oil for cooking FILLING 300g feta cheese 60ml chopped sundried

tomatoes 60ml chopped pitted black

olives 60ml chopped spring onions 60ml chopped basil 250ml grated mature cheddar

cheese COMBINE the mince with the onions, garlic, breadcrumbs, parsley, eggs and seasoning and mix well.

Divide the mixture in half. Press one half of the mixture into a 30cm disc shape on to a board lined with a sheet of non-stick baking paper.

FI LLING: Combine the feta cheese, sundried tomatoes, olives, spring onions and basil and mix well to form a rough paste.

Sprinkle the top of the mince disc with grated cheese and spread with the feta filling.

Press the remaining mince to form a disc the same size as the other one on a sheet of non-stick baking paper.

Transfer this disc on top of the cheese and filling, and pinch the edges together to seal.

Place in the fridge for at least 30 minutes to chill well.

When ready to cook, brush the surface with olive oil and cook on a gas covered braai until nicely browned on one side.

Brush the top side of the burger with oil and carefully flip it over.

Cook until golden brown and until the meat is cooked right through.

Carefully remove from the braai and keep warm until ready to serve. Serve cut into wedges.

Serves 6-8.