HOMEMADE BURGERS WITH JALAPEÑO RAREBITServes: 4 Prep Time: 10 minutes Cooking Time: 15 minutes
Beef mince (around 10% fat) 400g
1 small onion, grated
1 tsp garlic salt
Oil for frying
Mayonnaise to serve
4 Brioche burger buns, warmed through
Soft lettuce leaves
Red onion slices to serve
Gherkin slices to serve
25g plain ﬂour
150ml Mexican lager (Sol, Corona for example)
1 tbsp American mustard (yellow mild or dijon)
100g cheddar grated
2 tbsp pickled jalapeño chopped
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 burger.
Heat a large, heavy frying pan to hot. Oil one side of the burgers 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.