Presents

"Rosemary Cheeseburgers"

Recipe Source: Summer Sizzle Tetra Pak Beef & Veal Barbecue Recipes Recipe File Serving Size: Makes 8 large burgers

Amount Ingredient 1 kg lean ground beef 8 ounces old cheddar (sliced into 16 pieces) 4 slices whole wheat bread or 2 1/2 cups soft crumbs 250 ml package vegetable cocktail 1 medium onion, minced 3 cloves garlic, minced 1 1/4 tablespoons finely minced fresh rosemary 2 teaspoons chili powder 1/2 teaspoon paprika 1/2 teaspoon salt Pepper

Preparation Instructions:

1. In a food processor chop up the whole what bread slices until they are fine soft bread crumbs.

2. Empty into a large bowl.

3. Peel onion and garlic. Put them into the food processor and pulse until they are minced.

4. Add the onion and garlic to the bread crumbs.

5. Add the meat and all the seasonings.

6. Pour the vegetable cocktail over top and mix until combined.

7. Divide meat into 16 equal portions.

8. Slice the old cheddar into 16 thin slices.

9. Shape 1 portion of the meat into a patty, put 2 slices of the cheddar in the middle. Shape another portion of the meat into a patty and place on top of the cheese layer. Press the meat together. The cheese is now between the 2 patties making one large thick burger.

10. Refrigerate until ready to use. You can make these up to 8 hours in advance.

11. Heat the barbecue. Grill burgers until done.

12. Serve in large crusty hamburger buns with all the fixings.

Click here for a printable version of this recipe.

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