Juicy Lucy burgers stuffed with cheese & pickle

• 15% fat beef mince↗500g g
• all-purpose seasoning1 tbsp tbsp

  (we used Dunn's River)

• cheese slices↗6-8

  chopped

• large pickles↗2

  finely chopped

• brioche burger buns↗4
• vegetable oil↗3 tbsp tbsp
• 1 large tomato, sliced, lettuce leaves, ketchup and mayo, and French fries↗

  to serve

Step-by-step instructions

1. 1

   Put the beef mince and all-purpose seasoning in a large bowl and season with salt and pepper. Mix well with your hands, then shape into 4 large, very flat patties and 4 slightly smaller ones.

2. 2

   Take a larger patty and put some cheese and pickle in the centre. Put a smaller patty directly on top, then fold up the edges of the larger patty onto the smaller one and seal it well with your fingers. Repeat to make 4 burgers in total.

3. 3

   Heat a large frying pan over a medium heat and toast the cut sides of the brioche buns for 2-3 mins, until golden. Set aside. Pour in half the vegetable oil. Once shimmering, fry two patties at a time, for about 3-4 mins each side, pressing them down gently as they cook. They should be cooked to medium, with a nice crust and the cheese melted on the inside. Repeat with the remaining vegetable oil and patties.

4. 4

   Leave the burgers to rest for 5 mins (the cheese will be extremely hot to begin with). Fill your brioche buns with the patties, tomato, lettuce, ketchup and mayo, and serve with fries on the side.