Photo: Roberto Caruso
Take a regular old cheeseburger to the next level by padding the interior of your patty with a wedge of cheese. Oh, yes we did.
4 20-g rounds of Babybel cheese
1.5 kg medium ground beef
½ tsp salt
8 hamburger buns
2 tomatoes, sliced
2 dill pickles, sliced lengthwise
Preheat barbecue to medium. Cut each cheese in half horizontally to make 8 rounds.
Divide beef into 16 portions. Flatten each into a very thin patty, about 4 in. wide. Lay 1 cheese round in the centre of each of 8 patties, then top with remaining patties. Pinch edges well to seal in the cheese, then pat down to flatten to 5 in. wide. Sprinkle both sides of burgers with salt and pepper.
Oil grill. Barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Serve on buns with lettuce, tomato and pickles.
Calories 502, Protein 42g, Carbohydrates 27g, Fat 24g, Fibre 2g, Sodium 696mg.
Good source of vitamin B12.
Freeze burgers and keep in cooler. Barbecue frozen burgers, lid closed, about 8 min per side.
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