Step 3

Mix well using your hands – this is messy but fun – then divide the meat evenly into four. Then roll into 4 balls.

Step 4

This is where my great secret comes in: take a cube of the

cheese and push it into a small hole the middle of the meat.

Then close it up again so it’s a well hidden surprise.

People won’t know it’s there until they cut into it.

Clever isn’t it! Lightly flatten the meatballs to form a

disc-shaped patty about 3cm thick.

Step 5

The meat shrinks a bit when cooked so looking at the size of your bun, the uncooked burger patty should be a bit bigger than the bun base.

Step 6

At this stage you could store the burgers covered in a fridge, they will keep for 24 hrs. Make sure you wash your hands after touching the meat

Step 7

To cook, place the patties on a baking tray lined with parchment paper and transfer to the oven for 15-20 minutes, turn them after 10 minutes to help them cook evenly. This is what they should look like when they come out...mmm delicious!

Step 8

While the burgers are cooking, mix the mayonnaise and pesto together.