Take 4 Jacko VurgerTM patties and make indents in the middle with your thumb about half way through. Rub Vurger with oil and season with salt and pepper according to taste.
Blend 100 grams of Cheddar cheese mixed with ½ teaspoon of dry mustard, 1/4 teaspoon pepper and 1 tablespoon of mayonnaise. Scoop the concoction into the indented Jacko VurgerTM patties until they are stuffed.
Grill over high heat for about 7 minutes and watch the cheese melt in the patties. Place between two buns along tomatoes, pickles, lettuce and onions. Serve this delicious Vurger and blow your guests mind.
To make the dough, Mix 2.5 cups of flour, 5 tablespoons of cooking oil, 1 tablespoon of salt, 1 ½ cups of milk. When adding the milk, gradually pour as the volume needed may vary according to the flour. Knead dough for 5 minutes until it is soft and smooth then let it set for 2 hours.
To make the filling, heat oil in a pan then add in chopped red onions. Fry the onion until it caramelises. Throw in some garlic into the pan. Mix it around until the smell makes your mouth water. Add in 2 Jacko Vurgers and break the patties apart in the pan. Add some capsicum, sprinkle chili and salt with a little water and turmeric powder to give your Jack-tabak a kick. Stir for 5 minutes then add beaten eggs to the filling when you are ready to make the Jack-tabak.
Divide dough into 8 portions and roll the balls of dough on a well-floured surface into thin circles. Pour the filling onto the dough and fold in four sides like an envelope making it into a square. Carefully place the folded dough with filling onto a hot flat pan. Drizzle with oil and flip the Jack-tabak on its other side and let it cook to become golden brown. Serve your Jack-tabak and be perplexed that it is not meat.