|500 g g||beef mince beef mince|
(very finely chopped)
|2 tsp tsp||wholegrain mustard wholegrain mustard|
|1 tbsp tbsp||tomato ketchup tomato ketchup|
|50 g g|| breadcrumbs
|100 g g|| cheddar
|1 tsp tsp||salt salt|
|0.5 tsp tsp||black pepper black pepper|
|6||white rolls white roll|
|6 slices slice||gouda cheese gouda cheese|
(washed and chopped)
Whether it’s a weekend barbecue or speedy midweek meal, this cheeseburger recipe is packed with flavour and works well with a variety of extra toppings. Stirring grated cheese into the patty itself adds wonderful texture. These burgers would pair perfectly with a glass of our Cimarosa Chilean Merlot.
- Using your hands, mix the beef, onion, mustard, Worcestershire sauce, tomato ketchup, breadcrumbs, grated cheese and seasoning together in a large mixing bowl. Once evenly combined, split the mixture into 6 even-sized portions.
- Roll each portion into a ball and flatten into a patty shape, ensuring they are all roughly the same size and not too thick.
- Place the burgers either under the grill on a low heat or in a frying pan and cook for 3-4 minutes on each side until cooked all the way through.
- Meanwhile, slice the rolls in half and lightly toast each side. Arrange a few lettuce leaves on the bottom half of each roll and top with a burger, Gouda slice, a few pieces of tomato and any other toppings of your choice. Top with the other half of the roll and serve immediately.