As with all the recipes this month, they are cooked in alfoil. The following quantities will serve four.

• 1kg beef mince
• 1 onion, finely diced
• 1 small tin Mexican style kidney beans, drained
• ½ teaspoon chilli flakes (more or less according to your taste)
• 1 small tomato, seeded and finely chopped
• Pinch of ground cumin
• 1 cup grated cheese

Divide the mince into eight portions and make a thin meat patty with each portion. Place four of the patties in the centres of double thickness alfoil. The alfoils need to be large enough to enclose each completed hamburger.

In a small bowl combine the onion, kidney beans, chilli, tomato and cumin. Spoon this mixture evenly over the top of the four meat patties that you have placed on the alfoils. Cover with the remaining four meat patties so that you have a sandwich effect. Seal the parcels tightly with the foil, ensuring that you can open the foil parcel from the top.

Cook the foil parcels on a barbecue grill for about 15 minutes on one side. Turn the foil parcels over and cook for about 15 minutes on the other side. At the completion of the cooking time, carefully open the foil parcels and top each of the hamburgers with a quarter of the cheese. Leave the hamburgers on the barbecue grill until the cheese begins to melt and then enjoy.

By Lynn Bain, as featured in Caravan World issue 461, January 2009.