These juicy burgers hold a melted cheese surprise in each mouthful. Some of our favourite toppings include; sautéed or crispy onions, bacon, crisp iceberg lettuce, tomato and herb & garlic mayonnaise
Great for making-ahead: Burgers can be layered between waxed paper in airtight container and frozen for up to 1 month. Thaw before cooking in refrigerator.
2 tbsp water
1/4 cup dry breadcrumbs (Panko breadcrumbs are even better!)
1 small Vidalia onion, finely diced
2 tsp Dijon mustard
1/2 tsp dried thyme
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1 lb (454 g) lean ground beef
1/2 cup shredded aged cheddar cheese
4 hamburger buns
Preparation In large bowl, beat egg with water; stir in bread crumbs, onion, Dijon mustard, thyme, salt and pepper. Add beef; mix just until combined.
Divide into quarters; shape into balls. Make a small well in each ball with your index finger; place one-quarter of the cheese in. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties.
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160 °F (71 °C), 12 to 14 minutes. Serve on lightly toasted hamburger buns.