120
August 2019 | REDONLINE.CO.UKUltimate
American
cheeseburger
A melt-in-the-middle cheese centre
makes these burgers extra-special.
SERVES 4
PREPARATION TIME 15 min u t e s,
plus chilling
COOKING TIME about 10 minutes
FOR THE BURGERS
O500g pack 20% fat beef mince
O1 medium egg
O50g fresh breadcrumbs
O1tbsp Worcestershire sauce
O75g grated Monterey Jack
or Cheddar cheese
OOlive oil, to brush
FOR THE BURGER SAUCE
O3tbsp mayonnaise
O2tbsp tomato ketchup
O1tbsp American yellow mustard
O25g finely chopped cornichons
FOR THE CRISPY SHALLOTS
O400ml vegetable oil
O2 banana shallots, sliced
into thin rings
O1tbsp plain flour
TO SERVE
O4 seeded burger buns, toasted
OBaby Gem lettuce, leaves
separated (optional)
OTomato slices (optional)
OCrispy streaky bacon (optional)
1 To make the sauce, in a bowl, mix
together all the ingredients along
with salt and freshly ground black
pepper to taste. Set aside.
2 To make burgers, mix the mince, egg,
breadcrumbs, Worcestershire sauce and
some seasoning. Divide into 4 portions.
Working one at a time, flatten burgers
in your hand, stuff each with ¼ of the
cheese and reshape into a burger about
2.5cm thick (sealing in the cheese).
Cover and chill for 30min to firm up.
3 Heat a large griddle pan, frying pan
or barbecue over medium-high heat
and brush with oil. Cook the burgers
for about 10min, turning halfway,
until cooked through and the cheese
has melted. Lightly toast the buns.
4 At the same time, cook the crispy
shallots. Heat the oil in a medium,
heavy-based pan to 160°C. Toss the
shallot rings in the flour. Cook the
shallots in batches, turning regularly
with a slotted spoon, until golden
(ensure the oil comes back up to
temperature before cooking each
batch). Drain on crumpled kitchen
paper. Sprinkle with salt.
5 Serve the burgers in the buns with the
sauce and crispy shallots, and lettuce,
tomatoes and crispy bacon, if you like.‘ONE BITE
REVEALS A
DELICIOUSLY
OOZY CHEESE
CENTRE’