In a big bowl, use your hands to mix together the ground beef, oregano, capsicum, onion, garlic powder, salt, pepper.

Ensure not to squish the meat too much; otherwise, you’ll lose the meat texture, and it will start to resemble sausage meat.

Make two very thin patties (one the base and the cap) out of the hamburger mixture. Place a small pile of the cooked bacon on the ‘base’ patty, then a large chunk of brie on top of the bacon.

Place the second ‘cap’ patty on top of the base, push down the sides, and close the edges to form a fully enclosed burger. Repeat till you are all out of the ground beef hamburger mixture.

Cook the burgers on your BBQ or grill. Do not overcook. You want the meat to be med-rare and the cheese to remain in the patty.

You can either eat them as rissoles on their own or shove them into wraps or burger buns with salad.