June 18, 2016
Fresh Tomatoes, Dinner, Lunch,
Main Dish, Burgers, Beef, Ground Beef, Budget-Friendly, Quick Meals, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor) more
Add toRecipe Book
Add toShopping List
"From our Saturday newspaper, The Weekend West. Times are estimated. If possible use meat that has been minced/ground that day and then you should not need an egg to bind."
Cut the buns in half and put to one side.
Combine the beef with the herb, spring onion and plenty of seasoning.
Using wet hands, shape into four patties the same size as the base of the buns and then carefully insert a piece of the cheese into the centre of each patty and close up - butter also works well.
When ready to serve, turn your barbecue or grill to high and cook the burgers over a high heat until browned on both sides, turning once, suggested to leave slightly pink.
Lightly toast your buns.
To serve, place some greens on the base of the buns, followed by the tomato slices and then the burger and then top with some pickles and serve extra on the side along with some mustard, finely top with the bun top.
It's that time of year again to take advantage of great weather and to smoke your...
When the goblins are out and the night is upon us, hunger strikes in and these...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Recipe Stories / Blog
When you’re craving comfort food and you’re sure that a simple burger just won’t...