• 750g beef mince
  • 1 red onion, peeled and grated
  • a good handful flat-leaf parsley, chopped
  • a good handful breadcrumbs
  • 1 egg
  • 1 tbsp Dijon mustard
  • for frying oil
  • 16 slices emmenthal
  • to serve soft lettuce
  • to serve tomato slices
  • 8 crusty rolls, split and toasted


  • 10 cornichons, finely diced
  • 2 green chilles, seeded and finely diced
  • 1⁄4 onion, finely diced
  • 1 tbsp of finely chopped flat-leaf parsley
  • 2 tsp white wine vinegar
  • 1⁄2 tsp  golden caster sugar


  • STEP 1

    Mix all the relish ingredients together with
a splash of olive oil and leave it to one side while you make the burgers.

  • STEP 2

    Mix the mince, onion, parsley, breadcrumbs, egg and mustard and season. Divide into 16 and form into flat burgers (they will shrink and pull up when cooking so make them flatter than you want them to end up). Heat a barbecue, griddle or heavy frying pan. Brush the burgers with oil then cook them for 3-4 minutes on each side until cooked through. Add a slice of cheese to each then let the heat melt the cheese a little.

  • STEP 3

    Put some lettuce and tomato on the bottom of each bun. Sit two burgers on top then
a spoonful of the relish. Skewer to secure.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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