Instead of placing the cheese on top of your burger, why not cook it inside? Try this nifty trick at your next BBQ to impress family and friends.
- 80g grated mature Cheddar
- 6 potatoes, each cut into 6 wedges
- A little sunflower oil or olive oil
- 600g lean steak mince
- 2-3tbsp freshly chopped thyme
- Pinch of chilli flakes
- 1 medium egg
- 4 burger buns
Prepare the oven to 200 °C (180°C fan oven) gas mark 6. Put the wedges in a roasting tin and drizzle with a little oil. Roast for 20 minutes on their own.
Put the mince in a bowl and mix together with the thyme, chilli flakes and egg. Divide the mixture in o four. Take one portion and spread flat into a small circle, pat the middle to make a shallow well, then put quarter of the cheese on top.
Season, and then wrap the beef around and over the cheese to cover.
Shape into a ball then flatten slightly into a burger. Repeat with remaining mince and cheese to make all 4 burgers. Add the burgers alongside the wedges and cook for 15-20 minutes until the burgers are cooked all the way through and the wedges are golden.
Toast the burger buns, top with lettuce, sliced tomato, cucumber and red onion then the burger. Add some chutney and then enjoy!
Top tip for making Melting cheese burgers and potato wedges
If you prefer lamb burgers to beef but still want the cheesy middle, try our melting middle lamb burger recipe here