Cheese and Onion Burger

Ingredients

• 400g lean beef mince
• 1 red onion, finely chopped
• 1 tbsp finely chopped mixed herbs (chives, parsley, oregano)
• 2 tsps vegetable stock powder
• 4 slices red onion
• 4 thin slices Rosemary Conley low-fat Mature Cheese
• 4 burger baps
• 1 tbsp low-fat mayonnaise
• 2 leaves iceberg lettuce
• 2 tomatoes, sliced
• 2 gherkins, sliced
• 2 tbsps tomato ketchup, to serve

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. In a mixing bowl combine together the beef, onion, herbs and stock powder. Divide the mixture into 4 and mould into burger shapes using your hands.
2. Cook the burgers on a griddle pan for 8 minutes each side. Just before they are cooked, add the onion slices to soften. Top each burger with the cheese and place the onion on top of the cheese.
3. Cut open the baps and spread them with mayonnaise. Add the cooked burgers and top each one with lettuce, sliced tomato and gherkin.
4. Serve the burgers hot with tomato ketchup on the side.

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