Inverted loaded cheeseburger

inverted loaded cheese burger


  • 450g/1lb minced beef

  • 2 cloves garlic, finely chopped

  • 1 tbsp American mustard

  • 110g/4oz Monteray Jack cheese or strong cheddar, grated

  • 1 tbsp chopped fresh chives

  • 1 tbsp coarsely ground black pepper

  • 4 slices of crispy cooked streaky bacon

  • 1 baby gem lettuce

  • 2 tomatoes, sliced

  • 1 small red onion, sliced into rings

  • 4 burger buns


  1. Mix the beef with the garlic and mustard.

  2. Mix the cheese with the chives and set aside.

  3. Divide the beef into four and form into burger shapes. Make a deep indentation into each of the burgers and place a spoonful of cheese into the indentation. Shape the beef around the cheese until it is totally sealed. Sprinkle a little pepper over each burger and place in the fridge until ready to cook.

  4. Cook the burgers in a pan or under the grill, for 4 minutes each side for rare, 6 minutes for medium and 8-9 minutes for well done.

  5. Toast the burger buns on the cut-side. Load the buns with the burger, top with the bacon, tomatoes, lettuce and sliced onion and serve with fries.