Welles Raisin Burger

Ingredients for 4 servings:

• 1 kg minced beef
• 8 rolls (raisin rolls)
• 2 tomatoes
• 1 lettuce(s)
• 1 bag of grated Gouda cheese
• 1 bag of grated cheddar cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Burgers, grill, patties, buns

Using a sharp knife, split the fresh raisin buns in half like normal burger buns. Slice the tomatoes and remove any leaves from the lettuce. Put the grated cheese (Gouda and Cheddar) in a bowl, making sure the majority is Cheddar. Put the unseasoned mince in a bowl, add a little of the grated cheese, and mix. I personally always add a little more cheese to the mince, but it’s up to you to decide. There should still be some left over. Now form the patties. You can either use a patty pan or do it by hand. I used an egg pan the first time. It’s important that the patties are flat. For me, 1 kg of mince was enough for eight patties. Now fire up the grill and, once it’s heated up, add the patties. Grill for two to three minutes on each side. Once you’ve flipped the patties for the first time, add the Gouda/Cheddar mixture, which should still be in the skin, to each patty. About one minute before the patties are done, place the raisin buns cut-side down on the grill. Now remove the buns from the grill, add the lettuce, then the meat, tomato, and the lid. Note: I’m still working on a sauce, but I think the burger is delicious even without it.