What do you think of the word “oozy” in the title of today’s recipe? I think oozy describes these double cheese burger patties perfectly. I loved watching the cheese spill out of the burger when it was cut, but taking a bite of the cheese burger patty, and having the melted cheese spill into my mouth was even better!
I have to confess that I’m a burger lover. In my opinion, nothing can beat a homemade burger.
In the past I’ve made loads of delicious burgers. If you’re looking for other burger recipe ideas.
Previous Burger Recipe
However, today I wanted to share a recipe for a good old fashion double cheese burger. Naturally I felt the need to add a surprise. Sandwiched in between the two burger patties I added a mixture of cheese and mayonnaise.
The process of making the double cheese burger patty is very easy. I simply divided the seasoned mince into two balls and then rolled each ball into a 1cm thick rectangle. One meat rectangle became the base to my burger patty and the other was going to be the lid. I then used a large cookie cutter to cut circles from each slab of meat.
Once the cheese filling was prepared I simply spooned the filling into the centre of each the base meat patties. The lid was added and I moulded the sides shut to trap the cheese filling.
Oozy Double Cheese Burger PattyPrint
- 1 kg beef mince
- 10 gm fresh garlic
- 180 gm onion quartered
- 2 eggs
- 1 tsp cumin
- 2 tsp salt
- 130 gm tomato puree
- 1 cup dried bread crumbs
- 1 1/2 cups grated cheese 4 cheese blend
- 1/2 cup cupie Japanese mayonnaise can substitute other mayonnaise
- Add onion and garlic to the TM bowl. Blitz 3 sec/Speed 9.
- Scrape down the bowl.
- Add eggs into the bowl and add tomato puree, cumin and salt. Combine 5 sec/Speed 3.
- Add the mince and breadcrumbs to the TM. Use the dough setting 2min.
- Finely dice the onion and garlic and place in a large mixing bowl.
- Add all remaining ingredients to the bowl and mix until the ingredients are well combine.
Making the Patties
- Divide the meat into two balls.
- Use a rolling pin to roll the mince into two large rectangles which are 1cm thick.
- One rectangle will be the base of the patty and one will be the lid.
- Take a 93mm cookie cutter and cut as many circles from the two rectangles as possible.
- Remove the excess mince from around the outside of the circles and reserve for later.
- In a small bowl combine the cheese and mayonnaise.
- Take a dessert spoonful of cheese mixture and add it to the middle of each circle on one of the meat slabs.
- Flatten each of the cheese mounds down a little.
- Using the second rectangle of mince, add lids to each of the patties.
- Pick up the burger patties and pinch the layers of meat together around the side to seal the cheese in properly.
Conventional Oven Method
- Preheat the oven to 200?.
- Prepare a baking tray by adding baking paper to the base.
- Place each burger on the baking tray and cover the tray with aluminium foil.
- Cook for 20 minutes.
- Remove the al-foil and turn the oven grill on.
- Cook the top of the burgers under the grill for a golden colour.
Thermomix Cooking Method
- Place two burger patties on the bottom of the deep varoma steaming tray and three patties of the shallow steaming tray.
- Add 1000ml of water the TM bowl.
- Stack the steaming tray on top of the TM bowl. Steam 35min/105?/Speed 2.5
- If desired place under the grill for 5 minutes to brown.
- Stack the
I hope I have convinced you to try these little pockets of joy. When I asked my daughter if she thought the burgers would be a “child approved meal” she gave them the big thumbs up!
If your planning to make the burgers don’t forget to pin the recipe for later.