Stuffed Wigan Burgers

Serves 4
Cooking time: 12-16 minutes
This Northern classic saves you putting tomato ketchup on
your burger.
1 lb / 500 g chuck steak mince
1 small green chilli, seeded and finely chopped
salt and freshly ground black pepper
1 tablespoon English mustard (prepared)
1 tablespoon tomato ketchup
2 oz / 50 g medium Cheddar cheese
First make the burgers by combining the beef, chilli, olive oil and seasoning together in a bowl. When thoroughly mixed, form 4 evenly sized balls. Place them on a tray, but don’t press them down into burgers just yet. Instead make indentations with your thumbs or a spoon at the top of the ball so they form small bowls. Now mix together the mustard, ketchup and Tabasco in a separate bowl and grate in the cheese. Spoon this mixture into the burger cavities and push the meat together at the top, sealing in the mixture. Flatten down the balls to form burger shapes, brush lightly with oil and grill over hot coals for 6-8 minutes each side. Serve in buns with relish and fresh salad.
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