Heat oil in a heavy-based saucepan and fry mince until cooked and colour changes.
Add onion and garlic and sauté until soft.
Add Spur Monkey Gland Sauce, Spur Seasoning Salt and pepper and simmer for a few minutes. Remove from heat and add cheese.
Spray inside of jaffel iron with non-stick spray. Heat slightly on stove top or over gas plates. Open jaffle iron, add a slice of buttered bread onto hot surface. Top with about 60 ml (¼ cup) of mince filling in centre.
Top with another buttered slice, close and cut the crusts off around the edges. Place pan back on stovetop and heat both sides for about 5 minutes until browned on outside. Serve warm.