Cheesy Camp Burgers

Take a regular old cheeseburger to the next level by padding the interior of your patty with a wedge of cheese. Oh, yes we did.

Ingredients

4 20-g rounds of Babybel cheese
1.5 kg medium ground beef
½ tsp salt
8 hamburger buns
2 tomatoes , sliced
2 dill pickles , sliced lengthwise

Instructions

Preheat barbecue to medium. Cut each cheese in half horizontally to make 8 rounds.
Divide beef into 16 portions. Flatten each into a very thin patty, about 4 in. wide. Lay 1 cheese round in the centre of each of 8 patties, then top with remaining patties. Pinch edges well to seal in the cheese, then pat down to flatten to 5 in. wide. Sprinkle both sides of burgers with salt and pepper.
Oil grill. Barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Serve on buns with lettuce, tomato and pickles.

Camp prep tip

Freeze burgers and keep in cooler. Barbecue frozen burgers, lid closed, about 8 min per side.

Nutrition (per serving)

Calories
502,
Protein
42 g,
Carbohydrates
27 g,
Fat
24 g,
Fibre
2 g,
Sodium
696 mg.
Good source of
vitamin B12

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