500 g (1lb 2oz) pack 20% fat beef mince
1 medium egg
50 g (2oz) fresh breadcrumbs
1 tbsp. worcestershire sauce
75 g (3oz) grated Monterey Jack or Cheddar cheese
Olive oil, to brush
4 seeded burger buns, toasted
Baby Gem lettuce, leaves separated, optional
Tomato slices, optional
Crispy streaky bacon, optional
To make the burgers, mix the mince, egg, breadcrumbs, Worcestershire sauce and some seasoning. Divide into 4 portions. Working one at a time, flatten in your hand, stuff with ¼ of the cheese, and reshape into a patty about 2.5cm (1in) thick (sealing in the cheese). Cover and chill for 30min to firm up.
Heat a large griddle pan/pan/barbecue over medium-high heat. Brush with oil and cook burgers for about 10min, turning halfway, until cooked through and the cheese has melted. Next, briefly toast the buns.
Serve burgers in the buns with sauce of your choice, lettuce, tomatoes and crispy bacon, if you like.