Serves: 6
1 kg piece rump or chuck steak, minced finely
1 onion, chopped very finely, or minced with the meat
few drops of Worcestershire sauce
1 tsp dried mixed herbs
1 tbsp chopped thyme
1 - 2 tsp French mustard
175 g matured Cheddar cheese, grated finely
6 slices matured Cheddar cheese
6 sesame seed baps, halved (optional)
1 bunch watercress
250 g cherry tomatoes, sliced
salt and freshly ground black pepper to taste
1. Season the meat well with salt and pepper.
2. Stir in the onion, Worcestershire sauce, herbs and mustard, then stir in the grated cheese.
3. Divide the mixture into 6 pieces and form each into a ball. Flatten slightly into a burger shape.
4. Place the burgers on the metal grid and cook for 5 - 7 minutes on each side, according to taste.
5. Move the burgers to the side of the barbecue and top with the cheese slices.
6. Toast the cut slices of the baps, if using.
7. Either arrange the watercress, burgers and tomatoes on each bap base, then replace the bap lids, or arrange the watercress and tomatoes on a serving plate with the cheeseburgers.
