Smashed burgers with jalapeño rarebit
- Preparation and cooking time
- Total time
- Easy
- Makes 4
Ingredients
- 400g beef mince (around 10% fat)
- 1 small onion, grated
- 1 tsp garlic salt
- oil, for frying
- mayonnaise, to serve
- 4 brioche-style burger buns, toasted and ground
- soft lettuce leaves
- red onion, slices to serve
- gherkin, slices to serve
JALAPEÑO RAREBIT
- 25g butter
- 25g plain flour
- 150ml Mexican lager
- 1 tbsp American mustard
- 100g cheddar, grated
- 2 tbsp pickled jalapeño, 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.
