If you like a good burger, but find it hard to get the best out of your burgers, the this Slimming World Syn Free Cheese Stuffed Beef Burgers should be perfect for you. They will be loved by all and most of all, the nice cheesy centre is just what you need.
As the summer fast approaches, so does some of the difficulties with staying on plan with Slimming World. It can be hard to know what types of burgers people have bought, what is in them and worst of all, not knowing how many syns you could be using while having a BBQ at a friend or family members.
Well now you can take back control, well a little anyway. These burgers are perfect to be made in advance, can be kept in the fridge until you a ready to use them. Most importantly, they are ideal for kitchen cooking (Oven, Grill or George Forman) and also ideal for the BBQ.
Cheese Stuffed Beef Burger Recipe
Slimming World Syn Free Cheese Stuffed Beef Burgers
- 400 g 5% Minced Beef
- 1/2 small Onion
- 60 g Light Cheddar Cheese
- Black Pepper
- 1 tsp Dried Italian Herbs
- 1 Dash Hot Sauce Optional
- Spray a pan with some Frylight, while the pan is heating up, dice up the onion, then cook the onions until they are cooked through and lightly browned. Set aside to cool.
- Mix the minced beef, onions, dried Italian herbs, black pepper together until it’s all combined thoroughly.
- To make the burgers, this can be done in 2 different ways (See notes below).
- Split the mixture into 4 equal balls. Flatten the balls on a chopping board, make sure the burgers are thin enough so we can turn back into a ball.
- Add the cheese to the middle of the flattened burger and fold the burger into a ball, keeping the cheese in the middle. Turn back into a burger.
- Place in the fridge to firm up for 30 minutes
- Spray both sides of the burger with some Frylight (so it doesn’t stick to the grill bars), cook on a Grill or BBQ. Cook for 5 minutes, then turn and cook for another 5 minutes. Keep turning every 5 minutes, and check the internal temperature reaches 65 – 75°C (150 – 160°F).
- Serve on your a roll of your choice. We used our HEB allowance and had a 60g wholemeal roll
- BURGER PRESS: Split the burger mix into 8 equal balls, then put one ball into the burger press, replace the lid and press down firmly – you should now have a thin burger in the press, do this with all of the balls. Put a quarter of the filling in the centre, top of with another burger patty and press the sides together.
- BY HAND: Split the mixture into 4 equal balls. Flatten the balls on a chopping board, make sure the burgers are thin enough so we can turn back into a ball. Add the cheese to the middle of the flattened burger and fold the burger into a ball, keeping the cheese in the middle. Turn back into a burger.
So why not check out these burgers, you can add whatever toppings to the burger you like or deem suitable. Let me know how yours turned out and and if you changed the recipe in any way.
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