Cheesy Melt in the Middle Beef Burger

Meanwhile, cut the cheese in half widthways. 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 onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the burgers cook, chop the tomatoes into 2cm pieces.

Put the balsamic glaze and olive oil for the dressing (see pantry for amount) in a medium bowl. Season with salt and pepper, then add the tomatoes and mix to combine. Set aside for now. 

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.