My Mum used to get these frozen cheeseburgers with cheese in the middle for us kids, but these homemade 80’s style cheese-in-the-middle burgers are much better.

A health grill such as a George Foreman is good for these, so you don’t have to turn them halfway (which stops the cheese coming out), but a normal grill is fine.

Serves 6, one burger each.

You will need:

1kg of lean mince beef or steak mince (about 12% fat should do it)
1 large white onion, peeled only.
1 tube of Primula cheese (try different flavours if you like)
1/2 tbsp paprika
1/2 tbsp mixed herbs
1/2 tbsp garlic powder
1/4 tbsp mild chilli powder
2 beef stock cubes
salt and pepper

Optional, for burger toppings:

1 block or halloumin cheese, sliced into 6 thick pieces and grilled until very gently brown
1 egg per burger, gently fried
1/2 cucumber, sliced
2 tomatoes, sliced

Find the biggest mixing bowl you can find, and empty your mince beef or steak mince into it.

Using a large cheese grater, grate your onion into the bowl along with the mince. Keep going until you’ve got as much in there as possible, or the onion becomes un-grateable.

Add your paprika, mixed herbs, garlic powder and mild chilli powder before crumbling your beef stock cubes in as well. Add some salt and pepper at this stage too.

Use your hands to mix everything together, I mean really get into it. Knead everything for around 2 to 3 minutes.

If you have the time, put the mix into the fridge for around an hour (or preferably overnight). If not, move onto the next part.

Separate the burger mix (as it is now) into 6 fairly equal amounts.

Add a dash more salt and pepper onto a clean bread or chopping board.

Roll each of these 6 portions into balls and place them onto a clean bread or chopping board, over the top of the salt and pepper you’ve just sprinkled.

Get your grill on.

Use your hands to push down slightly on each ball, until it starts to resemble a patty (or burger). Add a dash more salt and pepper over the top of each one. Don’t worry if they are not perfect patty shape or size, as the grill will crush them into shape.

Using your finger, push a hole into the top of each burger, about halfway through. Then, open your Primula cheese and squeeze into each hole until it forces the tube back out. Wipe off any excess cheese, and push each burger gently back into shape (but don’t worry too much about this).

Place each burger onto the grill, cheese side up without turning for around 10 minutes. If you don’t have space for all the burgers, do them in batches.

Serve with soft white burger buns and homemade wedges or chips.