Ingredients:

Method:

Heat the tablespoon of oil in a frying pan and cook the onion for 10 minutes over a low heat until softened. Set aside to cool. Put the minced beef into a large bowl and break up with a fork, add the cooled onion, breadcrumbs, beaten egg, milk, herbs and plenty of seasoning. Mix it all together well but not to a pulp so as to retain the texture of the beef. Divide the mixture into four and shape into burgers using BurgerMate. Slice four thin slices from the dolcelatte, set these aside and cut the remainder into four cubes. Push each cube into the centre of a burger, moulding the meat around it so the cheese is covered. Chill for 20 minutes. After this time, heat a little oil in a large pan and cook the burgers over a medium heat for about six minutes eachside depending on how thick they are. They should be browned on the outside, but still juicy in the middle. Finally, top with the remaining cheese and flash under the grill until melted. Serve each in a bun with salad and chips.