Melting Middle Mini Burgers

My husband loves barbecuing and I can’t complain; if it means he makes tea then I am all for it. He does make some great burgers to be fair, the recipes from the Weber BBQ Book which is absolutely brilliant. So I thought that I would add to the meat feast and come up with my own burger. I was kindly given some Galbani mozzarella balls at the International Cheese Awards recently and an idea formed.

Melting middle mini burger

As much as a love a good burger, I do find the ones my husband makes to be mammoth so I decided to make some which are a bit daintier. I think they are too big to be classed as a slider but small enough that you can have two and not be stuffed.

Melting Middle Mini Burger

Ingredients

Melting Middle Mini Burger

Mini Mozzarella Balls

I’ve gone for an Italian twist, with herbs and garlic to flavour the meat and then an oozing cheese middle thanks to the mozzarella. So it is less of a Juicy Lucy, more Succoso Lucille!  I think this would work just as well with pork as it did beef. Or even a mixture of the two. Either way just remember to chill them before cooking so that they don’t fall apart on the grill.  Oh and typically it rained so I had to cook these in the kitchen rather than on the BBQ!

The pickled cucumber I served this with is from Anna Jones’ A Modern Way To Eat. You can find the recipe here. I love this stuff- it cuts through the fat from the meat and is a great way to use cucumbers.  

Melting Middle Mini Burger

Perfect served with pickled cucumber.

Melting Middle Mini Burgers

Serves 6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Meal type Main Dish
Misc Pre-preparable
Occasion Barbecue
By author Claire Thomas, GoodEggFoodie
Mini burgers with Italian flavours and a secret melting mozzarella in the centre.

Ingredients

  • 500g minced / ground lean beef
  • 1 onion (finely chopped or minced)
  • 2 cloves garlic (finely chopped or minced)
  • 1 heaped teaspoon dried oregano
  • 1 heaped teaspoon dried basil
  • mini mozzarella balls (1 per burger)
  • salt and pepper

Directions

1. Put the mince in a large bowl and loosen it up so it's not in one big clump.
2. Add the onion, garlic, herbs and a good pinch of salt and grind of pepper. Get your (clean) hands in and mix well, making sure all of the ingredients are properly combined.
3. Divide into six or seven evenly sized balls. Flatten each ball, place a mini mozzarella in the middle and gather the meat back round it so the cheese is in the middle of the ball. Flatten slightly into a burger shape.
4. Place the mini burgers on a covered plate and chill for at least half an hour to firm up.
5. To cook, grill for approx. 5 minutes on each side.
6. Serve with pickled cucumber and salad.

Note

Try with pork or a 50/50 pork/beef mix for a change.

                                       

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Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes.
She is a foodie with exceptional taste!
Always looking for the best food and drink producers from far and wide.
Chocolate brownie queen, mine are the best.
Clandestine Cake Club Organiser for Bolton and Wigan.
Travel lover. What better way to discover new food, than to travel to it.
Massive fan of The Archers.
Crazy cat lady and proud.
NW England / Manchester / UK

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2 comments

  1. I just love burgers with cheese in the middle. I haven’t made them for ages but I love the idea of using the mozzarella balls.

    • They are worth cranking the BBQ up for Corina- and I think I am a convert to the mini burger!Thanks for visiting x

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