Cheese Stuffed Burger With Red Salsa Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Beef mince1 Kilogram
 Onion1 Small, finely chopped
 Chopped parsley2 Tablespoon
 Dried oregano1 Teaspoon
 Tomato paste1 Tablespoon
 Cheddar cheese70 Gram
 White bread roll6
 Lettuce leaves4
 Red salsa1⁄2 Cup (8 tbs)
 Red capsicum2 Medium
 Ripe tomato1 Medium, finely chopped
 Red onion1 Small, finely chopped
 Olive oil1 Tablespoon
 Red wine vinegar2 Teaspoon


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.