Monty in the middle

Makes 2 Starters and mains

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Method

If you're making this outdoors, use the half-and-half technique with a frying pan. If you're making this recipe indoors, use a frying pan and a griddle pan on the hob.

The half-and-half technique:

This is the technique you will probably find yourself using most often, and it's quick and easy to set up. Once you have your coals cooking, lay them out over half of the base of your barbecue, so one half of the base has no coals. This gives you a medium-hot heat available over the coals and a large indirect zone where you can move food to avoid overcooking. You will want the bottom and top vents fully open with this method.

If cooking outside, prepare your coals for the half-and-half technique.

Divide the beef mince into 4 balls and flatten into thin patties. This will take some expert hand moulding – the thinner, the better, as you need to get heat to the middle of the burgers in order for the cheese to melt.

Next, lay out the patties and make sure they’re equal in size. Place the grated Monterey Jack cheese in the middle of two patties. Make sure that the cheese doesn’t touch the edges as the beef mince will need to seal round the outside properly. Place the naked beef patties on top of the cheese patties.

Using your thumb, press along the edges so that you seal the cheese inside. You are basically crimping the outside of the beef patties so that they hold together.

It doesn’t matter if a little cheese oozes out during the cook – any little air holes will help to cook the cheese. Season the patties and set them aside.

Now get your onions. Place a small frying pan over indirect heat on the grill, or if you’re indoors, on a low heat on the hob. Stick the knob of butter or some oil in the pan. Once hot, chuck in your onions and cook until they are golden – around 10 minutes.

You’ll need a medium-high heat to cook the Monty in the middle patties – hot enough to create a crust and melt the cheese but not burn the outside. If you’re cooking outdoors, put the patties direct on the grill or, inside, use your griddle pan on the hob.

These take a bit more time to cook than a regular burger because of the cheese inside the patty – around 10 minutes in total. They need to be cooked right through so that the centre goes molten. Toast your buns and add any condiment you like on the bottoms (mayo is good here).

Place the patties on the bottom buns straight off the grill. Top with the pickle slices and golden onions and your favourite condiments, then the lid.