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There's nothing better than a summer BBQ.

Especially when the sun comes out. It's the perfect excuse to have a few drinks, get the gang together and of course completely stuff ourselves with yummy food. While the salads are important and the desserts are definitely needed, there's one thing that takes centre stage at every BBQ and that's the burgers. We've gathered up our three favourite burger recipes that you can make at home using ingredients from your local Lidl. It's time to fire up the grill. Cheese stuffed burgers from Charlotte's Lively Kitchen.

A post shared by Charlotte Oates (@charlotteslivelykitchen) on Sep 1, 2016 at 7:05am PDT

Ingredients:

• 500g good quality beef mince
• 60g cheddar cheese (choose your favourite strength)
• 1 tsp butter (about 5g)
• ½ tsp plain flour
• 1 tbsp milk
• Salt

Method:

1. Place the minced beef into a bowl and break it up slightly, then season with salt (I use about ¼ tsp).
2. Grate the cheese (60g)
3. Add the grated cheese, butter (1tsp), flour (½ tsp) and milk (1 tbsp) to a small frying pan and cook on a low heat until everything has melted.
4. Divide the mince into 4 balls.
5. Take two-thirds of one of the balls and form it into a circle about 6cm wide. Now think back to pottery classes at school and use your thumbs to make a dent in the centre of the circle, like you’re making a bowl.
6. Pour a quarter of the melted cheese mixture into the indent in the burger.
7. Form the remaining third of mince into a circle with the same width and carefully put in onto the top.
8. Gently pinch around the edge to join the top to the base and then use your hands to form it into a circle. You must be very careful for this bit as the melted cheese can ooze out if you’re too heavy-handed.
9. Repeat until you have 4 burgers.
10. Cook your burgers on the barbeque or grill for about 15 minutes until cooked through, turning halfway through the cooking time.

Spinach, feta and turkey burgers from The Lemon Press.

A post shared by Food Blog, Bainbridge Isl, WA (@lemonpressrecipes) on Jan 22, 2016 at 4:14pm PST

Ingredients: