Ingredients

Method

• 500 g free-range beef mince
• 1 red onion
• 1 free-range egg yolk
• 1/4 cup chopped parsley
• 2 cloves chopped garlic
• Grated Cheddar
• 1 T olive oil
• Crisp bacon

Method

Ingredients

Combine free-range beef mince* with finely chopped and blanched red onion, free-range egg yolk*, chopped parsley*, cloves chopped garlic and seasoning, to taste.
Mould into 4 large patties, then insert your thumb into the middle of each and fill the pocket with grated Cheddar*.
Pinch closed, then pan-fry in hot olive oil until cooked through and the cheese has melted. Serve on fresh buns topped with rashers of crisp bacon and caramelised onion.