Take your BBQ beef burgers to the next level by stuffing them with our creamy Buttery Cheddar, this pairs perfectly with the smoky tomato relish and cutting through the delicious richness is the white balsamic cornichons.
INGREDIENTS
- 500g of grass fed beef mince
- 1 small finely chopped onion
- 2 cloves garlic crushed
- 1 teaspoon of olive oil
- 1 large, heaped tablespoon of Greek yoghurt to help bind
- 150g grated Buttery Cheddar
- Cornish Sea Salt
- Freshly ground black pepper
- 4 Bread buns
- Clare's Preserve's Smoky Tomato Relish
- Drivers' Sweet Cornichons in Balsamic Vinegar
- Crispy lettuce
METHOD
-
Gently heat the onion and garlic until soft, leave to cool.
-
Place beef, cooled onion, and garlic along with Greek yoghurt in a bowl and mix thoroughly with your hands till completely combined. Season well.
-
Shape burgers to the size you require and then make a well in the middle.
-
Place the grated Buttery Cheddar in the middle of the well and fold burgers over to encase the cheese.
-
BBQ over coals and cook to your liking, once you flip the burger, place your bread buns on the grill to toast and slice up the cornichons.
-
Rest burgers for 5 minutes before assembling your burger.
-
To assemble your burger, add the lettuce, beef burger and cornichons, then top with a dollop of tomato relish and enjoy.
COOKING TIME 10 MINUTES
