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
HANDS-ON TIME 10 min | TOTAL TIME 30 min | MAKES 6
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
METHOD
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.
Cheese-stuffed frikkadel burger with tomato jam
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.
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ALSO SEE: Loaded fries with cheese sauce and crispy bacon
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
