• 1 small red onion, tough outer layers peeled and discarded
  • 400g steak mince
  • 1 tsp celery salt
  • a handful flat-leaf parsley, finely chopped
  • 4 slices prosciutto
  • for frying oil
  • 4 slices raclette (or use another melty cheese, such as taleggio)
  • to serve shredded lettuce
  • 4 brioche-style burger buns, toasted


  • 4 tbsp mayonnaise
  • 3 tsp sweet american mustard
  • 6 cornichons, chopped
  • 4 pickled onions, chopped


  • STEP 1

    Grate the onion with a box grater.

  • STEP 2

    To make the sauce, mix the mayo, mustard, cornichons and pickled onions and season.

  • STEP 3

    To make the burgers, put the mince, onion, celery salt and parsley in a bowl. Season with pepper and mix well, then divide into four balls. Form each ball into a thin patty – they will shrink as they cook so make the burgers larger than your buns.

  • STEP 4

    Grill the prosciutto for 2-3 minutes until crisp, then take out but leave the grill on.

  • STEP 5

    Heat a large, heavy frying pan to hot. Oil and season the burgers then cook for 2 minutes each side until golden and cooked through.

  • STEP 6

    Put a slice of raclette on each burger and grill for 2 minutes on high until bubbling.

  • STEP 7

    Add some lettuce to each bun. Sit a burger on top, add the crispy prosciutto, spoon over the sauce and put on the bun top.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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