1 kg (2.2 lb) extra lean minced beef
1 small red onion, finely diced
1 - 2 cloves garlic, crushed
15 g flat leaf parsley, chopped
salt and freshly ground black pepper
1 packet cheese slices, each cut into 4
1 small red onion, finely diced
1 - 2 cloves garlic, crushed
15 g flat leaf parsley, chopped
salt and freshly ground black pepper
1 packet cheese slices, each cut into 4
method
1. Place the mince in a bowl with the red onion, garlic, parsley and plenty of seasoning.
2. Mix well and shape into 12 rounds using your hands.
3. Carefully make a cut into each round, insert 4 squares of Dairylea and seal in well. Place on a plate in the fridge until required.
4. Cook the burgers on the barbecue for 15-20 minutes, turning occasionally until the juices run clear when a skewer is inserted.
5. The burgers can also be cooked in a griddle or frying pan for 15 minutes, turning occasionally or grilled for 15-20 minutes, turning occasionally.
6. Take care to completely seal in the cheese so it does not leak out during cooking.
2. Mix well and shape into 12 rounds using your hands.
3. Carefully make a cut into each round, insert 4 squares of Dairylea and seal in well. Place on a plate in the fridge until required.
4. Cook the burgers on the barbecue for 15-20 minutes, turning occasionally until the juices run clear when a skewer is inserted.
5. The burgers can also be cooked in a griddle or frying pan for 15 minutes, turning occasionally or grilled for 15-20 minutes, turning occasionally.
6. Take care to completely seal in the cheese so it does not leak out during cooking.
serving amount
serves: 6
rate this recipe
7.7
out of 10
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