200g mince beef
2 spring onions, finely chopped
2 tablespoon barbecue sauce
1 garlic clove, crushed
6 hamburger buns
1 tablespoon oil
2 tablespoon tomato ketchup
1 tablespoon American mustard
125g hard cheese such as Cheddar or Edam
Using one hand, slap the mince into a bowl with the chopped onion, barbecue sauce, breadcrumbs, egg and garlic. Mix well using your hands or a fork and shape beef mixture into 24 patties (using slightly wet hands makes this job a cinch).
Put the patties onto a tray, cover and chill out in the fridge for 5 minutes, whilst you prepare the burgers.
Preheat the grill. Slice the buns horizontally and using a 4cm round cutter, cut rounds from each bun half, place on baking trays. Toast buns cut side up under a hot grill until browned lightly. Put any leftover crusts in a bag and into the freezer, great for breadcrumbs or give the birds in the garden a treat!
Heat a large frying pan, brush the burgers with a little oil. Cook for 3 minutes on each side.
Combine the tomato ketchup with the mustard in a small bowl; divide mixture evenly onto the bases.
Cut the cheese into small slices, top each bun base with a hot patty, cheese then bun on top. Use a cocktail stick to secure the stack and serve.
To freeze ahead:Complete the recipe up to the end of step 4. Cool and pack into an airtight container. Freeze for up to 3 months. To use: Put the patties onto a baking tray from frozen and reheat them in the oven at 200C (400F) mark 6 for 10 - 12 minutes or until piping hot. Complete the recipe from step 5.