900 g/2 lb of welsh black beef - diced
300 ml/½ pint of welsh beer
1 large onion - finely chopped
3 cloves of garlic - crushed
2 tablespoons of fresh parsley - finely chopped
salt and pepper
1 egg (optional for binding)
85 g/3 oz of grated monterey jack cheese

METHOD

Pour the beer over the meat, cover and leave to marinade overnight in the refrigerator. Drain the beer and mince the meat in a food processor. Place the mince in a clean bowl and add the onion, garlic, parsley, salt and pepper. Mix the ingredients well by hand and divide the mixture into eight. If mixture seems dry, the egg can be added to help bind all ingredients. Flatten each burger and make an indentation in the center. Put about 2 teaspoons of the cheese in the indentation and fold the remaining meat over to cover the cheese. Repeat the process until eight burgers have been made. Heat a frying pan or griddle and cook the burgers for about 15-20 minutes.

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