• butter
  • 4 shallots, finely chopped
  • 1 tbsp sherry vinegar
  • 2 tsp black peppercorns, crushed
  • 150ml beef stock
  • a good splash Worcestershire sauce
  • 5 tbsp double cream
  • 400g steak mince
  • 1 tsp garlic salt
  • for frying oil
  • 4 slices emmental
  • soft lettuce leaves
  • 4 brioche-style burger buns, toasted
  • to serve red onion slices and gherkin slices


  • STEP 1

    To make the peppercorn sauce, heat a large knob of butter in a frying pan and cook half the shallots until soft and golden. Add the vinegar and crushed peppercorns, turn up the heat and cook until the vinegar has almost evaporated, then tip in the stock and Worcestershire sauce, and cook until the liquid is reduced by 1/2. Add the cream and simmer for 2 minutes. Keep warm.

  • STEP 2

    To make the burgers, put the mince, remaining shallots and garlic salt in a bowl. Season and mix well, then divide into four balls. Form each burger into a flat patty a bit bigger than the buns (they will shrink a little when cooking).

  • STEP 3

    Heat a large, heavy frying pan to hot. Lightly oil and season the patties then sear for 2 minutes on each side. Add a slice of cheese to each then grill until the cheese has melted.

  • STEP 4

    Add lettuce to each bun base. Sit a burger on top then add the onions, gherkins and bun top. Serve each burger with a small bowl of sauce for dipping.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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