INGREDIENTS

INSTRUCTIONS

Preheat the oven 200c/400f/Gas 6.
Preheat the grill and heat a griddle pan.
1 Finely slice and dice the onion and add to a large glass bowl. Add the
beef and combine with the onion.
2 Crush the garlic into the bowl and combine. Season well and divide into
two and, using your hands, shape into firm patties on the work surface.
3 Make a deep indentation with your thumb in both burgers to make a
cup-like shape and add a walnut-sized piece of mozzarella cheese.
4 Push the beef back around the cheese filling so that it is well sealed,
patching up as necessary and season generously.
5 Brush the burger with oil and place onto the heated griddle pan. Cook for
6-8 minutes on both sides or until well done. Slice the tomato and set
aside.
6 Wash the lettuce leaves under cold running water and spin in a spinner to
remove the excess water. Roughly tear up each lettuce leaf and set aside.
7 Heat a small frying pan and add the butter. Break an egg into a small
glass bowl and add it to the butter. Cook on a gentle heat, taking care not
to break the yolk.
8 Halve a muffin and arrange on a baking sheet. Place the muffins under the
grill and lightly toast.
9 Put the mayonnaise in a bowl and add the mustard. Snip in the chives,
season generously and mix until well combined. Remove the muffins from the
grill. 
10 Place a slice of Emmental cheese on each cooked burger and grill for a
minute or so, until it begins to melt.
11 Spread the mayonnaise on both sides of one muffin and pile lettuce
leaves on the bottom half. Set on a serving plate. Scatter over the tomato
slices.
12 Set a cheese-coated burger on top. Add a dollop of ketchup to the top
half of the roll and prop at the side of the burger. Arrange some garlic
chips to the side and serve at once.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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