100 grams cheddar cheese
80 mozzarella cheese
800 grams mince meat
3 tablespoons Frank’s Redhot original sauce
1 teaspoon dried mixed herbs
Salt & pepper to taste
1 tablespoons oil
4 brioche burger buns, halved & lightly toasted
4 teaspoons mayonnaise
Red onion, thinly slicedTomatoes, thinly sliced
8 leafs baby gem lettuce
Cut a large square of cheddar that’s roughly 3 ½ inches across and 1 ½ inches thick. Then cut that square into 4. Next, slice 4 circles of mozzarella that are around 1 ½ inches thick.
Sandwich a piece of cheddar and mozzarella together and freeze for 30 minutes.
Meanwhile, add the mince meat to a large bowl and season with Frank’s Redhot original sauce and dried mixed herbs. Mix until fully combined.
Separate the mixture into eight 100 gram pieces and form into balls. Flatten 4 of the balls onto your work surface. Then add a frozen piece of cheese to the center of each patty.
Next take the remaining meatballs and place one over the top of the cheese and meat. Form the meat down and over the cheese, sealing the sides tightly together and form into a neat, fat burger. (it’s very important that the sides of the burgers are tightly sealed as this keeps all the molten cheese inside the burgers!)
Season the outside of the burgers with a sprinkle of salt & black pepper.
Place a large frying pan over a medium heat and add the oil. Leave to warm for 2 minutes then add the burgers. Cook for 8 minutes a side or until cooked through and the cheese is gooey and delicious in the center. (Alternatively cook for around 6 minutes aside over a BBQ)
All that’s left to do is build your burger, spread mayonnaise over the bottom half of the burger bun then top with lettuce, tomatoes, onions and your juicy burger. Spread Frenches mustard over the top of the burger bun and sandwich together. Enjoy!