- Chuck the beef into a mixing bowl and add the egg yolk and a good pinch of salt and pepper. Mix well and divide into four. Flatten one portion out in the palm of your hands and pop the Mini Babybel into the centre. Fold the sides over the top and then flatten and shape into a patty. Repeat with the rest. Pop onto a plate, cover and refrigerate for 15 minutes to firm up.
- Preheat the oven to 180 fan and get the burgers out of the fridge. Heat the oil in an oven proof non-stick pan over a high heat. Add the burgers and cook for 2 minutes a side or until golden. Place the pan into the hot oven and cook for 5-6 minutes until the burgers are cooked through.
- Meanwhile, mix the mayonnaise with the harissa and a pinch of salt. Spread over the bottom of the burger buns.
- To serve, top buns with the burgers. Add some lettuce and cover with the lids. Serve immediately.
500g beef mince
1 egg yolk
4 Mini Babybel
1 tbsp olive oil
1 tbsp harissa
4 burger buns
Baby gem lettuce leaves to serve
Salt and pepper