Ingredients

680 g beef mince (20% fat)

1 small onion, finely grated

2 garlic cloves, minced

60 g breadcrumbs

1 large egg

2 tablespoons milk

1 tablespoon Worcestershire sauce

1 teaspoon mustard

1 teaspoon Italian herb blend

½ teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

170 g cheese (mozzarella or cheddar), cut into 10-12 cubes

120 g grated cheese (mozzarella or cheddar)

2 tablespoons olive oil

Handful fresh parsley or chives, chopped (optional)

Instructions

Step 1: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and brush it lightly with olive oil.

Step 2: In a large bowl, combine the beef mince, grated onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, mustard, Italian herb blend, smoked paprika, salt, and black pepper. Mix with your hands until just combined—avoid overmixing.

Step 3: Divide the mixture into 10-12 equal portions. Flatten each portion in your palm, place a cube of cheese in the center, then wrap the meat around it completely to form a patty about 1.5 cm thick.

Step 4: Place the patties on the prepared baking tray with some space between them. Brush the tops with olive oil.

Step 5: Bake for 12-14 minutes. Then remove the tray from the oven, sprinkle the grated cheese evenly over each patty, and return to the oven for another 5-8 minutes until the cheese melts, bubbles, and the internal temperature reaches 71°C (160°F).

Step 6: Let the patties rest for 3 minutes. Garnish with fresh parsley or chives if desired, and serve hot.

Tips & Variations

For extra flavor, try adding a splash of hot sauce or finely chopped jalapeños to the patty mixture.

Use a mixture of mozzarella and cheddar for a balance of meltiness and sharpness in the cheese.

If you don’t have Worcestershire sauce, soy sauce or a bit of balsamic vinegar can be good substitutes.

To ensure even cooking, make sure patties are evenly sized and not too thick.

Add finely chopped fresh herbs like basil or oregano into the meat mix for a fragrant touch.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) until warmed through, or microwave on medium power in short intervals to avoid drying out. These patties also freeze well—freeze uncooked in a single layer first, then transfer to a freezer bag for up to 2 months. Bake from frozen, adjusting cooking time accordingly.

FAQs

Can I use other types of meat?

Yes, ground turkey, chicken, or pork can be used as alternatives. Just be mindful that leaner meats may need a bit of added fat or moisture, like a tablespoon of oil or some grated veggies, to keep the patties juicy.

How do I know when the patties are cooked through?

The internal temperature should reach 71°C (160°F) for safe consumption. Use a meat thermometer to check. The cheese should be melted and bubbling as a helpful indicator.