Cheese Stuffed Burger With Red Salsa Recipe
Ingredients
| Beef mince | 1 Kilogram | |
| Onion | 1 Small, finely chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Dried oregano | 1 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Cheddar Cheese | 70 Gram | |
| 6 white bread rolls | ||
| Lettuce leaves | ||
| Red Salsa | ||
| 2 medium red capsicum | ||
| Ripe tomato | 1 Medium, finely chopped | |
| Red onion | 1 Small, finely chopped | |
| Olive oil | 1 Tablespoon | |
| Red wine vinegar | 2 Teaspoon | |
Directions
PREPARE AND HEAT barbecue.
1.Place mince in large mixing bowl; add onion, herbs and tomato paste.
Using hands, mix until thoroughly combined.
Divide mixture into 6 equal portions and shape into patties.
Cut cheese into small squares.
Make a cavity in the top of each patty with thumb.
Place cheese in cavity and smooth mince over to enclose the cheese completely.
2.Place patties on hot lightly oiled barbecue grill or flatplate.
Barbecue 4-5 minutes each side, turning once.
Remove from barbecue; keep warm.
Split each roll in half; place a lettuce leaf on the base of each, top with pat-tie and Red Salsa.
3.To make Red Salsa: Trim capsicum, remove seeds and membrane.
Cut into wide pieces and place skin-side up under a hot grill.
Cook 4-5 minutes or until skin blisters and blackens.
Cover with damp tea-towel and leave to cool.
Remove skin from capsicum and finely chop flesh.
Combine with tomato, onion, olive oil and vinegar and stand at least 1 hour to allow flavours to develop.
Serve salsa at room temperature.
1.Place mince in large mixing bowl; add onion, herbs and tomato paste.
Using hands, mix until thoroughly combined.
Divide mixture into 6 equal portions and shape into patties.
Cut cheese into small squares.
Make a cavity in the top of each patty with thumb.
Place cheese in cavity and smooth mince over to enclose the cheese completely.
2.Place patties on hot lightly oiled barbecue grill or flatplate.
Barbecue 4-5 minutes each side, turning once.
Remove from barbecue; keep warm.
Split each roll in half; place a lettuce leaf on the base of each, top with pat-tie and Red Salsa.
3.To make Red Salsa: Trim capsicum, remove seeds and membrane.
Cut into wide pieces and place skin-side up under a hot grill.
Cook 4-5 minutes or until skin blisters and blackens.
Cover with damp tea-towel and leave to cool.
Remove skin from capsicum and finely chop flesh.
Combine with tomato, onion, olive oil and vinegar and stand at least 1 hour to allow flavours to develop.
Serve salsa at room temperature.
Chef
