This melty cheese stuffed burger with crunchy lettuce, onion and juicy tomatoes, all sandwiched in a golden toasted brioche bun is way better than any takeout burger!This recipe is brought to you in collaboration with Num Noms.
Although Chris is normally the burger maker in our house, I managed to take over the griddle once again!
I love experimenting with different burger flavours and toppings. I’ve made teeny tiny mini burgers, veggie burgers, fish burgers, and lots more. But this time the hero topping is in the burger. Tangy mature cheddar and creamy, stretchy mozzarella makes the perfect cheesy filling.
Don’t be stingy with that cheese 🙂
It’s a good idea to grate the cheese first – so it’s easier to combine the two into a ball, and this also means the cheese will melt, so you’re no left with a solid lump in the middle. I like to make two thin patties, then sandwich the cheese inside, before sealing well and cooking on a hot griddle.
I created this recipe for Num Noms – which, if you haven’t seen them before are cute little scented foodie toys (that my kids love playing with).
Check out the video we made (with a little help from Gracey at the beginning) here:
Unfortunately, these might be the last burgers I’ll be making for a while. I said goodbye to my hob this morning.
It’s about to be ripped out, along with the rest of my kitchen. Chris broke the news that I might not be able to cook in the kitchen for up to seven weeks.
I’m optimistically thinking he means four.
In the meantime, we have cans, plates, baking tins and ingredients piled up in the living room. I’m literally watching TV with the chopping boards next to my head.
I’m hoping to use my mum-in-laws kitchen so I can carry on creating recipes for you guys and for my freelance work whilst our kitchen is out of action. It’s just occurred to me though that the BBQ is sat outside. Maybe I can make some more of these burgers!!
- 250g (1/2 pound) good quality beef mince — ideally 20% fat (for a juicier burger)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 30g (1/4 cup) grated cheddar
- 30g (1/4 cup) grated mozzarella
- 2 slices burger cheese
- 1 Tbsp vegetable oil
- 2 brioche buns
- 4-6 washed leaves from a little gem lettuce
- 6 large slices of tomato
- ¼ small red onion, peeled and sliced
- 2 tbsp tomato ketchup
- Preheat a griddle or grill.
- Place the minced beef in a bowl, add the salt and black pepper. Mix together with your hands and form the meat into four patties.
- Mix the cheeses and squash together into two balls. Place a ball on top of two of the patties, then top with the other pattie. Squash the edges of the patties together firmly. Put to one side.
- Brush the insides of the brioche rolls with the oil and place them on the griddle until griddle marks appear (about 45-60 seconds on a hot griddle). Remove from the griddle. Alternatively you can toast under the grill.
- Place the burgers on the griddle (or under a hot grill) and cook, turning once until cooked throughout (about 6-8 minutes).
- Now it’s time to assemble the burgers. Place the bottom of the burger rolls on plates. Add lettuce and tomato. Top with the burger and red onion slices. Squeeze ketchup on top. Place the burger tops on and serve.