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
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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.
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Step 2
Gradually add the lager until you have a smooth sauce. Stir in the mustard then add the cheddar and stir until melted.
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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.
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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.
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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
