Bang up Burgers with Sneaky Cheese Centres
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Bang up Burgers with Sneaky Cheese Centres

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Revealing a melted cheese centre when bitten, this mixture will make 6 decent sized burgers that can be glammed up to make ‘gourmet’ burgers for the grown-ups (see tips) or served with the burger basics – lettuce, sauce and a toasted bun - for kids.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 8 mins Cook: 8 mins
Serves 6 Serves 6
Good source of iron Good source of iron
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  • 500g Quality Mark beef or lamb mince
  • 1 cup fresh breadcrumbs – approx. 2 slices of bread made into crumbs
  • ½ onion, finely chopped
  • 1 teaspoon mixed herbs
  • ½ tsp salt
  • ¼ cup tomato sauce
  • 1 teaspoon soy sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon beef stock powder
  • 1 egg
  • 6 tablespoon grated tasty cheese
  • Buns and salad for serving


In a bowl, mix together the mince, breadcrumbs, onion, herbs, salt, tomato sauce, soy sauce, Worcestershire sauce, stock powder and egg.

Divide the mixture into 6 tennis ball sized pieces. Press a tablespoon of grated cheese together to form a disc. Place the cheese disc into the centre of each ball of mince and shape the burger around the cheese. Grill, fry or barbecue approx. 4 minutes each side or until the mince is cooked through. Serve in a bun with your favourite salad ingredients and sauce.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 271g
Energy kJ (kcal) 1627 (388)
Protein (g) 29.5
Fat (g) 9.8
Saturated (g)
Carbohydrate (g) 44.1
Sugars (g)
Sodium (mg) 768
Iron (mg) 4.3
Zinc (mg) 4.9
Vitamin B12 (ug) 2.5
Vitamin D (ug) 0.14
Selenium (ug) 12.1

Packed with protein, this dish will play a part in healthy bones and muscles.
  • Patties can be frozen uncooked for future use. If taking to the bach or a barbecue, prepare the patties in advance and separate each with a piece of cling film or non-stick baking paper to prevent them sticking together during travel.

  • Vary by adding your favourite ingredients. For example, leave the cheese out of the centre of the burgers and when the burgers are almost cooked, add a sliced of aged cheddar to melt onto the meat patty. Top with your favourite beetroot relish or chutney. Or, top with grilled mushrooms and crumbled blue cheese and crispy bacon and your favourite barbecue sauce.
  • ​If you are watching your sodium intake, don't add any salt and go for reduced salt stock and soy sauce.  

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