A fun twist on a cheeseburger! Biting into these homemade patties will reveal a gooey, cheesy core. Assemble your cheese-stuffed burgers with plenty of tomato jam and watercress to balance out the rich flavours.
The ultimate cheese-stuffed burger
Ingredients
- 2 slices white bread
- 1/4 cup warm milk or water
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 1 garlic clove, minced
- 230 grams beef mince
- 230 grams pork sausage, meat removed from casing
- 1/4 cup chopped parsley
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 1 tsp mustard powder
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/4 tsp ground coriander
- 6 blocks white Cheddar
- 1/2 cup mayonnaise
- 6 burger buns, toasted
- 300 grams tomato jam
- 1/2 cup watercress
Instructions
BREAK the bread into small pieces. Place in a small bowl and pour over milk/water. Soak for 1–2 minutes. Squeeze out excess liquid and set aside.
HEAT 1 tbsp of oil and butter in a pan over medium-high heat. Add the onion and cook for 5 minutes until translucent. Add garlic and cook for another minute.
COMBINE beef, pork, parsely and spices in a bowl; add the onion mixture and soaked bread. Mix well until combined. Divide the mixture into 6 balls, and stuff a block of cheese inside each. Flatten to form a patty.
HEAT remaining oil in a pan over medium-high heat. Fry the frikkadel patties for a few minutes on each side, until nicely browned. Lower the heat to medium and fry until cooked to desired doneness.
SPREAD mayo on toasted buns and top with patties, jam and watercress.
