Dou­ble Cheese Burger

The People's Friend - - Cook­ery -

Course: Main Skill level: easy Serves: 4

900 g (2 lb) ground beef

3 tbs Worces­ter­shire Sauce

1 tsp gar­lic pow­der

8 Amer­i­can cheese slices

4 whole­grain burger rolls, split

4 tbs French’s® Clas­sic Yel­low® Mus­tard (any flavour) 8 green let­tuce leaves

8 tomato slices

4 tbs tomato ketchup

56 g (2 oz) French’s® Crunchy Onions

1 Mix the beef, Worces­ter­shire sauce and gar­lic pow­der to­gether. Form into 8 burg­ers.

2 Grill the burg­ers un­der a high heat un­til juices run clear

(71 deg. C in­ter­nal tem­per­a­ture). Top each burger with a slice of cheese and pop back un­der the grill un­til cheese melts.

3 Grill the rolls lightly.

4 To as­sem­ble the burger, spread a ta­ble­spoon of mus­tard on the bot­tom half of a grilled bun, fol­low with 2 let­tuce leaves and two tomato slices and then two of the burger pat­ties. Fin­ish with a ta­ble­spoon of ketchup and 14 g (½ oz) French’s® Crunchy Onions and top of roll. Re­peat for the re­main­ing burg­ers.

Chill­ing the burg­ers in the fridge for half an hour or so be­fore fry­ing will help them hold to­gether.

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