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Cheesy cheeseburgers


  • Heat a little oil in a pan and gently sauté 1 finely chopped onion until tender. Then transfer to a bowl and combine with the mince, a decent amount of salt, 1 egg, a good slurp each of tomato sauce and Worcestershire. 
  • Form the mixture into patties. Then make a well in the centre of each patty, press in a little goat's cheese and fold over to enclose. 
  • Heat a thin layer of oil in a heavy-bottomed pan (that can go into the oven) and fry the patties on both sides, being careful not to overcrowd the pan. Then drain well on kitchen paper towels.
  • Preheat the overhead grill.
  • Heat a little oil in a non-stick pan and cook the bacon. Then push it to the side and gently sauté the remaining onion, sliced. 
  • When the burgers are ready, top each one with a bacon rasher and some sautéed onion. Then top with a decent amount of grated cheese and grill until golden. Drain on kitchen paper towels, if needed. 
  • Fry the remaining eggs in a little hot oil in a non-stick pan, basting with the oil as you do so. Then neaten them up and drain well. 
  • To serve, arrange the sliced tomato on individual plates and sprinkle with a little oil and balsamic. Then top with a burger, a fried egg, a sprinkling of tomato sauce and a little chopped parsley.


  • olive oil
  • 2 onions
  • 750 gm lean minced beef
  • sea salt & freshly ground pepper
  • 5 eggs
  • tomato sauce
  • a good slurp of Worcestershire sauce
  • soft goat's cheese
  • 4 rindless bacon rashers
  • grated tasty cheese
  • 3-4 ripe red tomatoes, cored & thickly sliced
  • balsamic vinegar
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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