Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Gradually add the lager until you have a smooth sauce. Stir in the mustard then add the cheddar and stir until melted.
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.
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.
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.
Put a rarebit slice on each and grill on high for 2-3 minutes until bubbling.
Spread mayo on each burger bun base then add lettuce and onion. Sit a burger on top then add the pickles and bun top.