Recipe

Juicy Lucy burger

Everyone loves a burger and with this version you'll be fighting them off. They're packed with flavour and they beat the local takeaway hands down.

  • 55 mins cooking
  • Makes 8
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Ingredients

Juicy lucy burger
  • 1 kilogram (2 pounds) minced (ground) beef (see tip)
  • 2 tablespoon worcestershire sauce
  • 4 clove garlic, crushed
  • 1 1/4 cup (125g) coarsely grated mozzarella
  • 3/4 cup (80g) coarsely grated cheddar
  • 1 tablespoon olive oil
  • 8 burger buns, split, toasted cup (95g) dijon mustard
  • 1/3 cup (120g) tomato sauce (ketchup)
  • 8 small_piece butter (boston) lettuce leaves
  • 2 large_piece tomatoes (440g), sliced cup (120g) tomato sauce (ketchup)
  • 1/3 cup (120g) tomato sauce (ketchup)
  • 4 gherkins, sliced thinly lengthways
  • 1 brown onion (80g), halved, sliced thinly

Method

Juicy lucy burger
  • 1
    Combine beef, worcestershire sauce and garlic in a large bowl. Season. Divide into 16 portions. Using oiled or damp hands, form each portion into a thin 9cm (3¾-inch) pattie. Combine cheeses in a bowl. Place ¼ cup cheese over eight patties, leaving a 1cm (½-inch) border. Place remaining patties on top; pinch edges to seal in cheese. (Patties should now be 10cm/4 inches.)
  • 2
    Heat oil in a large frying pan over medium heat; cook patties, in batches, for 3 minutes one side and 2 minutes on the other side, or until cooked through.
  • 3
    Spread buns with mustard; fill with lettuce, tomato, patties, sauce, gherkin and onion.

Notes

Burger patties can be prepared to the end of step 1, a day ahead; refrigerate, separated by layers of baking paper. For the best tasting patties avoid lean minced beef or the burgers will be dry. You can use pizza cheese instead of the mozzarella, if you like.

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