A good burger is a barbecue essential. Make this quick recipe for burgers filled with oozing Cheddar cheese and you'll keep everyone happy
Ingredients
- 1 large red onion
- 500g beef steak mince
- 2 tbsp Worcestershire sauce
- Handful chopped fresh parsley
- 80g piece mature Cheddar, cut into 4 equal cubes
- Olive oil, for brushing
- 4 ciabatta rolls, split in two
- 1 Little Gem lettuce, leaves separated
- 2 ripe tomatoes, sliced
- Tomato relish, to serve
Method
- 1. Preheat the barbecue. Cut half the onion into rings and set aside. Finely chop the remainder and put into a large bowl, along with the mince, Worcestershire sauce and parsley. Season and mix well with your hands. Shape into 4 burgers, push a cube of Cheddar into the centre of each, then re-shape to fully enclose the cheese.
- 2. Brush the burgers with a little oil and cook on the hot barbecue for 10 minutes, turning halfway, until just cooked through and charred. Set aside to rest for a few minutes.
- 3. Meanwhile, brush the cut side of each ciabatta roll with oil. Barbecue, cut-side down, until toasted.
- 4. Put some onion rings, lettuce and tomato onto the base of each roll. Top with a burger, spoon over some relish and top with the remaining ciabatta halves. Serve with extra relish on the side and some oven chips, if you like.
Nutritional info
Per serving: 531kcals, 24g fat (10.4g saturated), 39.7g protein, 40.4g carbs, 9.5g sugar, 1.9g salt
Chef's tip
Don’t buy lean mince as you need a bit of fat in there to help keep the burgers juicy. You can shape the burgers the day before and chill overnight. Bring up to room temperature before cooking.
To cook indoors: Cook the burgers on a hot griddle or frying pan for 10 minutes, until cooked through. Toast the ciabatta rolls under the grill.
Wine Recommendation
Wine note: The soft strawberry and oak flavours of a Spanish Rioja will blend brilliantly here or go for a cold, full-flavoured English ale.