Mature Cheddar Umami Burger
1kg steak mince
1 onion, fine diced
3 cloves garlic, mashed
50ml dark soy sauce
25ml Worcestershire sauce
8 x 20g slices mature Ornua cheddar cheese (or use grated mature cheddar)
In a bowl mix the mince, onion, garlic, soy & Worcestershire sauces.
Divide the mince mixture into 8 equal sized balls – press each ball into a 10cm diameter patty.
Place a slice of cheese onto each patty and top with another patty. Pinch the edges together, trying to keep the cheese inside. Tidy up the shape of each burger.
Leave to chill for an hour in a fridge.
Place the burgers on a hot barbecue grill and cook on each side for about 4 minutes.
Meanwhile toast 4 burger buns (cut side down) on the barbecue, spread the bottom with mayonnaise and Dijon mustard, place a cobb lettuce leaf on top.
For the top half of the burger bun – spread with ketchup, place a thin slice of onion and a slice of tomato.
For the last minute of cooking the burger top with a slice of cheddar.
After that minute is up put the burger onto the bottom half of the bun, pop the top on and serve!