Giant BBQ Patty Melt Loaf
What you need
- 1 white tin loaf
- 600g 15% beef mince
- 1 tbsp black pepper
- 1 tsp garlic powder
- Salt to taste
- 2 tbsp oil
- 4 tbsp caramelised onions
- 4 tbsp BBQ sauce, plus a little more for serving
- 4 tbsps butter, for frying
- 4 slices red leicester
- 8 slices white cheddar
- Season the beef mince with the pepper and the garlic powder. Mix well then transfer to a lined board and shape into a rectangular patty the same size as your loaf. Chill for 15 minutes in the fridge.
- Fry your patty over high heat in the olive oil. About 1-2 minutes on each side, depending on how you like your burger done! Set aside.
- Cut the very top and bottom off the loaf - exposing the bread 'flesh'. Cut the loaf in half lengthwise. Scoop out half of the flesh from each loaf half (save for breadcrumbs or just nosh it).
- Spoon caramelised onions and bbq sauce into each crevice. Divide the red leicester and cheddar between each half. Top the bottom half with the patty, then top with the other.
- Melt 2 tbsp butter in a large frying pan over medium heat. Place the loaf in. Top with a piece of greaseproof paper and weigh down with something heavy. Fry for a good 5 minutes - or until the underside is a satisfying, crisp golden brown. Carefully flip the sandwich and repeat the weighing process. Cook until you see cheese arriving at the edges of the sandwich. If necessary, pop in a hot oven for 5 minutes until the inner sandwich temperature reads around 60°C (for the cheese - you have already cooked your burger!).