Inverted Cheeseburger - Breville Antony Worrall Thompson MG1 Manual

method
1. Preheat the oven to 180°C/0°F/Gas
Mark . Cut 1cm (½") off the top of the
head of garlic, dribble the cut surface
with a little olive oil, wrap in foil and bake
in the oven for 0-0 minutes until soft.
Allow to cool, then separate the cloves
and push out the garlic pulp using the
back of a knife. Place the pulp in a bowl,
dribble with olive oil and set aside until
needed.
. Mash together the Roquefort cheese,
butter and chives and set aside. Combine
 teaspoons of the garlic pulp with
the minced beef (ground with the fine
grinding plate) and mustard and mix
thoroughly. Divide the beef into  then
form into .cm (1") thick burgers.
. Divide the cheese butter into . Make a
deep indentation in each of the burgers
and place a nugget of butter into each,
folding the beef back around the butter
until it is totally sealed. Sprinkle 1
teaspoon of pepper over each burger and
refrigerate until ready to cook.
. Grill, pan-fry or barbeque the burgers to
your liking:  minutes each side for rare;
6 minutes each side for medium-rare; 8-9
minutes each side for well-done. Season
with salt.
6. To serve, toast the cut sides of the burger
buns under a grill. Place some lettuce,
tomato slices, onion rings and pickled
cucumber slices, then the burger on top
and some shavings of parmesan. Serve
with thin-cut chips.

inverted cheeseburger

ingredients
1 head (bulb) garlic, unpeeled
 tsp olive oil
0g (oz) Roquefort cheese
0g (oz) unsalted butter
1 tbsp fresh chives, chopped
60g (1 lb 7oz) minced beef (18 per
cent fat – ground with the fine grinding
plate)
1 tbsp Dijon mustard
 tbsp coarsely ground black pepper
salt
to serve
 burger buns
0g (oz) Parmesan cheese shavings
Baby Gem lettuce
 tomatoes, sliced
a few red onion rings
a few slices of sweet pickled cucumbers
sliced lengthways