Ingredients :

• 900g prime beef mince


• 1½ red onions, sliced into half-moons


• 3 plump tomatoes, sliced


• 1½ small heads of iceberg lettuce, torn into pieces


• 4-6 gherkins, thinly sliced


• 6 tbsp unsalted butter


• 3 tbsp extra virgin olive oil


• 75g finely grated Gauda or another strong cheese


• 6 slices of mild British Cheddar


• 6 brioche buns, sprinkled with sesame seeds


• A dollop each of English mustard, tomato ketchup, and mayonnaise

Serves : 6

Cooks In : 15min

Difficulty : Easy

Preparation Method :

Shape Your Patties: Divide your mince into six equal portions and shape them into thick patties. Give each a gentle press with a plate and poke a small dent in the centre with your thumb to stop them puffing up as they cook. Season generously with salt and pepper on both sides, then place them in the fridge while you prepare the rest.

Prep the Trimmings: Slice your onions, tomatoes, and gherkins. Tear the lettuce leaves into pieces. Set aside for later.

Heat the Grill Pan: If using a barbecue, light your coals and heat the grill to about 190°C. If using a hob, heat a grill pan over medium-high heat until it’s piping hot. Add the butter and olive oil to the pan.

Cook the Burgers: Place the patties onto the hot grill pan, and press a small indent in the centre of each patty with your thumb to keep them from shrinking while cooking. Cook for 2-3 minutes on each side, flipping once. After the first flip, sprinkle the shredded cheese on each burger. Once the cheese starts to melt, add a slice of mild cheddar. Cover the grill pan and cook for another minute to melt the cheese completely.

Toast the Buns: Once the burgers are cooked, remove them from the pan and allow them to rest briefly. Rub the brioche buns sprinkled with sesame seeds in the remaining butter and burger juices left in the pan. Toast the buns directly over the coals or in the grill pan until they turn golden.

Assemble the Burgers: Begin by spreading mustard and tomato ketchup on the bottom half of each bun. Place a layer of lettuce beneath the patty to prevent the bottom bun from getting soggy, ensuring a crisp bite throughout. Add a layer of gherkins, followed by a portion of lettuce. Place the cheesy burger patty on top, and then add onion, tomato, and another layer of lettuce. Spread mayonnaise on the top bun and place it over the burger.

Serve immediately with a side of chips for a truly satisfying meal.

Tips :

For the perfect sear, ensure your grill pan is extremely hot before adding the burgers, which will create a lovely crust. If you're not using a barbecue, a hob and Ultimate Carbon Steel grill pan will still give you great results—just be sure to toast the sesame-sprinkled brioche buns in the leftover burger juices for extra flavour.