for 4 portions

Burgers

100 g	day-old half-white bread, torn into pieces
1 dl	full-cream milk
600 g	minced meat (beef and pork)
1 tbsp	coarse-grain mustard
1 bunch	flat-leaf parsley, finely chopped
1 ½ tsp	salt
a little	pepper

Filling

60 g	tangy Gruyère, cut into 4 pieces
30 g	green chilli peppers, mild, in vinegar, drained, coarsely chopped
4 slice	ham

How it's done

Burgers

Soak the bread briefly in the milk, then mix. Add the mince and all the ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. Divide the mixture into 4 portions and, with wet hands, shape into balls.

Filling

Arrange the cheese and the chilli peppers on the ham slices, wrap the ham around to form parcels. Press down onto the raw burgers with your thumbs to make a cavity, put the ham wraps into these cavities, then close the cavities and flatten a little.

Charcoal/gas/electric grill

Close the lid and grill the burgers for approx. 7 mins. on each side over/on a medium heat (approx. 200 °C.

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