Cheese-stuffed burgers with a spicy roasted garlic sauce and brioche buns from Simon Rimmer on Sunday Brunch
For the donkey sauce
Season the meat well with salt and pepper and divide into 8 x 100g balls, then press out into equal burgers.
Put 50g cheese in the centre of 4 of the patties, then put another burger on top and press all around the edges to seal.
Either fry, grill or griddle the burgers for about 10 minutes until cooked through. The cheese will be very hot and gooey, so leave to stand for a minute or so before eating.
To make the sauce, squeeze the cooked garlic into a bowl and mash until it forms a paste. Then mix in the mayonnaise, Worcestershire sauce, Tabasco and Dijon mustard.
Layer up the burger in the bun with tomatoes, lettuce and gherkins. Then top with a good dollop of sauce. Serve with chunky chips.