Beefburger with melting Philadelphia middle, salsa and pickles
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  • Prep time 30 '
  • Total time 50 '


  • 6 large tomatoes, blanched, deseeded and finely chopped
  • 1 ripe avocado, peeled and slightly mashed with a folk
  • 2 spring onions, finely chopped
  • 2 red chillies, finely chopped with seeds in
  • 1 clove garlic, grated
  • 1 small bunch fresh coriander, chopped
  • 2 small bunch fresh parsley, chopped
  • 1 tsp sugar
  • 2 limes (juice of)
  • 500 g lean beef mince
  • 80 g Philadelphia Original, fridge cold
  • 1 egg yolk
  • 2 tsp dried mixed herbs
  • 2 cloves grated garlic
  • 1 tsp ground chilli
  • 1 tsp dried cumin
  • salt and pepper to taste
  • 1 tbsp vegetable oil to cook the burgers
  • 4 burger baps or ciabatta rolls
  • 4 large sweet pickled gherkins, halved length ways
  • 1 large beef tomato, sliced thinly into rings
  • 1 red onion, sliced thinly into rings
  • 2 baby gem hearts


  • Preheat your oven to 190 °C. For the salsa, combine the tomato, avocado, spring onions, red chillies, garlic, coriander, half of the parsley, sugar and limes and season well to taste. Leave either in the fridge or to one side if using straight away. It will keep in the fridge for 3-4 days if tightly covered.
  • For the burgers, place the beef, egg yolk, dried herbs and spices, grated garlic and the rest of the chopped parsley in a bowl, mix well.
  • Remove the Philadelphia from the fridge. Take a 125g portion of seasoned mince from the bowl and mould into a ball with a dip in the middle. Spoon 20g of the cold Philadelphia into the dip, and mould the mince around it. Shape into an even patty, making sure you have no gaps and place on a tray in the fridge while you mould the rest.
  • Heat the vegetable oil on high in a large frying pan and add the burgers. Cook until golden brown on both sides (about 4-5 minutes per side) then transfer into the oven on a tray to finish cooking for another 6-8 minutes. These timings will suit a medium size burger. Leave to rest while you grill or lightly toast the buns.
  • Place the rested Philadelphia burger on the base of the bun and load with a spoonful of the salsa. Serve the halved gherkins, tomato and onion slices and a few lettuce leaves on the side.


Nutritional Information

Typical values Per recipe
Energy 11725.0 kj
Energy 2800.0 kcal
Fat 151.2 g
Carb 224.8 g
Protein 151.2 g
Saturated fat 55.2 g
Salt 11.2 g
Dietary fibre 22.8 g
Sugars 49.2 g