OK, buy some cheap beef mice [OMG should say mince!], the fattier the better. There's 600g in six completed burgers here. Add about 100g of grated cheddar cheese, extra mature. One whole egg binds it nicely. Include one very small onion, very finely chopped. Now here's the dangerous bit. You can add salt AND pepper. Oh oh, that old "one spice two spice" obesogenic effect, could be in trouble here.
Now here's the next trick: Instead of making the usual six burgers, make 12 very thin burgers. Put a decent square of feta cheese in the middle of one burger, cover with a second one, squish the edges to make one double thickness burger, enclosing the feta. Make six double thickness feta-enclosing burgers.
Now. Burn them. AGE the surface... Glycate those amino acids over glowing charcoal.
Two is more than enough, for me anyway. I don't care how good they taste, I manage two and have pigged out. I guess polishing off the left over feta during preparation may have something to do with this!
We have a plan to add shredded tarragon or fennel leaves to the next batch. Salt, pepper AND a herb. Livin' dangerously here.
Sorry for no chance to reply to emails or comments. Too busy barbecuing after a heavy weekend on call.