Cheese Burger

A simple yet delicious beef burger; use good quality beef mince to get the best possible flavour. Extra equipment needed; Burger Press, Waxed Burger Discs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté onions in the oil and butter over a medium-low heat. Stirring occasionally, until a deep golden colour. Pour in the dry sherry and cook until complelty evaporated. Take of the heat and leave to cool completely. (I sometimes purée the onion mixture for children that aren't to keep on the sight of onions).

Step 2

In a large mixing bowl combine, the mince, cooled onions, parsley, salt and pepper. (Mix until just incorporated, do not over-mix).

Step 3

Divide the burger mixture into 12 portions, roughly 114g each.

Step 4

Fill the burger press with a wax disc, place in the burger mix, top with another disc and press until the mould is filled evenly. Repeat until all 12 burgers have been shaped.

Step 5

Place the burgers into the fridge to firm up before cooking. (Minimum 30 minutes).

Step 6

Preheat your grill to medium-high.

Step 7

Grill the burgers for roughly 7 minutes each side until a crisp crust starts to form. Add cheese at the end of the cooking time and allow to melt before removing room the grill.

Step 8

Rest for 5 minutes before serving. (Ensure burgers are cooked through thoroughly before consuming).

Step 9

While the burgers are resting, toast your buns.

Step 10

Construct your burgers.