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For the herby burger sauce

To serve

Nutrition: Per serving

  • kcal654
  • fat49g
  • saturates13g
  • carbs11g
  • sugars4g
  • fibre2g
  • protein40g
  • salt2.1g
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Method

  • step 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.

  • step 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 generously. 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 mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.

  • step 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.

  • step 4

    Light the barbecue. 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, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.

  • step 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.

RECIPE TIPS
COOK ON THE HOB

If you don’t have a barbecue, heat a frying pan over a medium heat and wipe with a little oil. Cook the burgers for 4-5 mins on each side, or until golden. To melt the cheese centre, transfer to a baking sheet and bake for 10 mins at 220C/200C fan/gas 8.

Recipe from Good Food magazine, June 2020

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.8 out of 5.24 ratings

melbe

question

Can these be done in an air fryer?

JBnotFletcher

question

Is it possible to freeze these?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes these can be frozen before cooking. Defrost in the fridge overnight and cook when ready to serve. We hope this helps, BBC Good Food Team.

mandinga

tip

A really delicious burger but I strongly recommend grating your own cheeses. Trying to make a cohesive cheese ball to stuff into the middle of the burgers is very difficult with the pre-grated stuff as it’s coated in anti-caking agents to prevent clumping together, which is exactly what you want the…

rtpharry

These turned out amazing. I split the 500g into 3 burgers using my new burger press and grilled them for about 5 mins each side. Worked great and my little old mum at the whole thing, she liked it that much!

lwelloJJUHjfsx

tip

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