Ingredients for 8 servings

• 150 g cheddar cheese
• 2 tomatoes
• 1 red onion
• 1 zucchini
• 1 Romaine lettuce heart
• 100 g gherkins
• 2 tbsp ketchup
• 100 g mayonnaise
• 1 tbsp Worcestershire sauce
• 750 g minced beef
• 1 tbsp vegetable oil
• 2 tbsp white balsamic vinegar
• 8 burger buns
• sugar
• salt
• pepper
• vegetable oil (for frying

Preparation

Roughly chop the cheddar. Cut the tomato and onion into rings. Cut the zucchini lengthwise into slices. Shred the lettuce heart. Grate gherkins and mix with salt, ketchup, mayonnaise and Worcester sauce.

Shape the ground beef into 8 balls, then use your finger to create a hollow and place a piece of cheddar in each one. Now press the minced meat together so that the cheese is enclosed in the middle and shape each ball into a burger patty. Season the patties with salt and pepper.

Heat grill pan and grease with vegetable oil. Sear the zucchini slices on it until they develop a grill pattern. Season with salt and sugar. Drizzle with balsamic vinegar. Set aside.

Next toast the inside of the rolls on a pan. Then wipe the pan with kitchen paper. Heat a little oil in the same pan and fry the onion rings. Then fry the burger patties on both sides for 3 mins and drain on a kitchen towel. Finally, assemble everything in a burger bun. Bon appétit!

Top tip:

Leftover burger patties can be vacuum-packed and frozen in FRESH & SAVE bags. The convenient resealable bags mean patties can be taken out of their bag one at a time and the bag then re-vacuumed and returned to the freezer.