• 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


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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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