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  • 750 g (1½ lb) rib eye steak, minced
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons chopped thyme
  • olive oil, for brushing
  • 125 g (4 oz) Cheddar cheese, grated
  • 4 burger buns, halved
  • 4 large butter lettuce leaves
  • 2 tomatoes, sliced
  • salt and black pepper

Put the beef, onion, garlic, thyme and some salt and pepper in a bowl. Using your hands, work them together until evenly combined and slightly sticky. Divide the mixture into quarters and shape into 4 even-sized patties. Chill for 30 minutes.

Brush the patties with a little oil and cook on a hot barbecue for 5–6 minutes on each side until cooked through and lightly charred on the outside. Top the burgers with cheese and place under a hot grill for 30 seconds until melted.

Meanwhile, toast the buns on the barbecue for 1 minute on the cut side.

Fill each bun with the lettuce leaves, cheese-topped patties and tomato slices.

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