Smashed burgers with jalapeño rarebit

Smashed burgers with jalapeño rarebit

  • makes 4
  • Easy

Rarebit meets nacho cheese in this dirty diner-style burger. Smashing the patties gives you extra crispy edges. Quick, easy and unbelievably indulgent

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Ingredients

  • beef mince (around 10% fat) 400g
  • onion 1 small, grated
  • garlic salt 1 tsp
  • oil for frying
  • mayonnaise to serve
  • brioche-style burger buns 4, toasted and ground
  • soft lettuce leaves
  • red onion slices to serve
  • gherkin slices to serve

jalapeño rarebit

  • butter 25g
  • plain flour 25g
  • Mexican lager 150ml
  • American mustard 1 tbsp
  • cheddar 100g, grated
  • pickled jalapeño 2 tbsp, chopped

Method

  • Step 1

    To make the rarebit mixture, melt the butter in a pan and stir in the flour. Cook over a low heat for 4-5 minutes until the mixture is light-straw coloured.

  • Step 2

    Gradually add the lager until you have a smooth sauce. Stir in the mustard then add the cheddar and stir until melted.

  • Step 3

    Stir in the jalapeños. Pour into a clingfilm- or baking paper-lined 18cm x 18cm tin, spread out evenly and put in the fridge. When completely set and cold, cut into 4 squares.

  • Step 4

    To make the burgers, put the mince, onion and garlic salt in a bowl. Season with pepper and mix well then divide into four balls. Use a spatula to smash each into a rough patty.

  • Step 5

    Heat a large, heavy frying pan to hot. Oil one side of the patties then put them into the pan, oiled-side down. Cook for 2 minutes, on each side, squashing them flat as you go.

  • Step 6

    Put a rarebit slice on each and grill on high for 2-3 minutes until bubbling.

  • Step 7

    Spread mayo on each burger bun base then add lettuce and onion. Sit a burger on top then add the pickles and bun top.

Nutritional Information

  • Kcals 514
  • Fat 25.4g
  • Saturates 10.7g
  • Carbs 18.9g
  • Sugars 12.1g
  • Fibre 2.8g
  • Protein 48.9g
  • Salt 3.4g
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