Smashed burgers with jalapeño rarebit

40 MINUTES | MAKES 4 | EASY Rarebit meets nacho cheese in this dirty diner-style burger. Smashing the patties gives you extra crispy edges.

beef mince (around 10% fat) 400g onion 1 small, grated garlic salt 1 tsp oil for frying mayonnaise to serve brioche-style burger buns 4, toasted soft lettuce leaves

red onion slices to serve gherkin slices to serve JALAPEÑO RAREBIT butter 25g plain flour 25g mexican lager 150ml american mustard 1 tbsp cheddar 100g, grated pickled jalapeños 2 tbsp of 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 clingfilmor 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 patty. • Heat a large, heavy frying pan to hot. Oil one side of the patties 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. PER SERVING (EXCLUDES TO SERVE ITEMS) 589 KCALS FAT 32.1G | SATURATES 15.8G | CARBS 35.9G SUGARS 5.7G | FIBRE 3.4G | PROTEIN 33.7G | SALT 2.4G