My burger with a clever twist!
Makes 4 burgers
900g minced beef
1 tbsp garlic powder
2 tbsp Worcestershire sauce
100g cheddar cheese, cut into 4 cubes
Salt and pepper
4 tbsp good quality mayonnaise
2 tbsp pesto
4 burger buns (seeded, plain or brioche rolls)
1 beef tomato, sliced
16 slices of pickles
½ head soft lettuce, leaves kept whole with their frilly edges
Tilly notes: Remember if you’re taking over the kitchen, grown-ups like you to ask first.
Always wash your hands thoroughly after touching raw meat.
· Pre-heat the oven to 200C/180Fan.
· Place the mince in a large mixing bowl and add the garlic powder, Worcestershire sauce and a pinch of salt and pepper
· Mix well using your hands – this is messy but fun – then divide the meat evenly into 4. Roll into 4 balls.
· This is where my great secret comes in: take a cube of the cheese and push it into a small hole the middle of the meat. Then close it up again so it’s a well hidden surprise. People won’t know it’s there until they cut into it. Clever isn’t it! Lightly flatten the meatballs to form a disc-shaped patty about 3cm thick.
The meat shrinks a bit when cooked so looking at the size of your bun, the uncooked burger patty should be a bit bigger than the bun base.
· At this stage you could store the burgers covered in a fridge, they will keep for 24hrs.
· To cook, place the patties on a baking tray lined with parchment paper and transfer to the oven for 15-20 minutes, turn them after 10 minutes to help them cook evenly.
· Meanwhile, mix the mayonnaise and pesto together.
· To serve spread some of the pesto sauce on the bun base, top with a burger, slice of tomato, sliced pickle and a frilly lettuce leaf.