Ultimate American cheeseburger

A melt-in-the-middle cheese centre makes these burgers extra-special.

SERVES 4

PREPARATION TIME 15 minutes, plus chilling

COOKING TIME about 10 minutes

FOR THE BURGERS

500g pack 20% fat beef mince 1 medium egg

50g fresh breadcrumbs 1tbsp Worcestershire sauce 75g grated Monterey Jack or Cheddar cheese

Olive oil, to brush

FOR THE BURGER SAUCE 3tbsp mayonnaise

2tbsp tomato ketchup 1tbsp American yellow mustard 25g finely chopped cornichons FOR THE CRISPY SHALLOTS 400ml vegetable oil

2 banana shallots, sliced into thin rings

1tbsp plain flour

TO SERVE

4 seeded burger buns, toasted Baby Gem lettuce, leaves separated (optional) Tomato slices (optional) Crispy 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’