Cheesy Melt in the Middle Beef and Streaky Bacon Burger

Meanwhile, cut the cheese into even chunks. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the sun-dried tomato paste, garlic and breadcrumbs, then add the beef mince. Season with salt and pepper, then mix together with your hands. 

Roll the mince into even-sized balls. Shape into 2cm thick burgers around a chunk of cheese, ensuring they’re well sealed, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers and the streaky bacon rashers onto a baking tray (use another tray if necessary).

Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is golden brown and crispy, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

While the burgers cook, put the balsamic glaze and olive oil for the dressing (see pantry for amount) in a medium bowl. Season with salt and pepper. Set aside.

When the wedges and burgers are almost cooked, halve the burger buns.

Pop onto a baking tray and into the oven to warm through, 2-3 mins.