Homemade Cheese Stuffed Burgers
The cheese centre for these burgers is inspired by a Welsh rarebit topping. The cheese is already melted, along with butter and milk, which is what makes it really oozy. If you're a huge fan of Welsh rarebit you could always add a dash of Worcester sauce and a tiny taste of English mustard to transform these into welsh rarebit burgers.
Servings 4 burgers
- 500 g good quality beef mince
- 60 g cheddar cheese choose your favourite strength
- 1 tsp butter about 5g
- ½ tsp plain flour
- 1 tbsp milk
Place the minced beef into a bowl and break it up slightly, then season with salt (I use about ¼ tsp).
Grate the cheese (60g)
Add the grated cheese, butter (1tsp), flour (½ tsp) and milk (1 tbsp) to a small frying pan and cook on a low heat until everything has melted.
Divide the mince into 4 balls.
Take two-thirds of one of the balls and form it into a circle about 6cm wide. Now think back to pottery classes at school and use your thumbs to make a dent in the centre of the circle, like you're making a bowl (image 1)
Pour a quarter of the melted cheese mixture into the indent in the burger (image 2)
Form the remaining third of mince into a circle with the same width and carefully put in onto the top (image 3). Gently pinch around the edge to join the top to the base and then use your hands to form it into a circle (image 4). You must be very careful for this bit as the melted cheese can ooze out if you're too heavy handed.
Repeat until you have 4 burgers.
Cook your burgers on the barbecue or grill for about 15 minutes until cooked through, turning halfway through the cooking time.
Calories: 306kcal | Carbohydrates: 0.4g | Protein: 28.5g | Fat: 21.2g | Saturated Fat: 10.5g | Sodium: 520mg