Essential burger

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Rylan Clark on episode 1, season 2 of Dish, the Waitrose podcast. It was served with a side of these triple-cooked chips.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Serves4
CourseMain meal
Prepare25 mins
Cook10 mins
Total time35 mins
Pluschilling

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Ingredients

500g pack Essential 10% Fat British Beef Mince
1 small Essential Red Onion, grated or very finely chopped
1 Essential Free Range Egg, beaten
1 tbsp Essential Sunflower Oil
4 Essential Cheese Slices
4 Essential White Sesame Seed Burger Buns, halved
½ Essential Romaine Heart, leaves torn
2 Essential Tomatoes, sliced
½ Essential Cucumber, peeled into ribbons (using a vegetable peeler)

Quick-pickled onion

5 tbsp Essential Red Wine Vinegar
1 small Essential Red Onion, thinly sliced

Burger sauce

6 tbsp Essential Mayonnaise
4 tbsp Essential Tomato Ketchup
2 tsp essential Dijon Mustard

Method

In a large bowl, combine the mince, onion and egg; season. Shape into 4 patties, put on a plate, cover and chill for 30 minutes. Meanwhile, for the pickled onion, in a small bowl, mix the vinegar, a large pinch of salt and another of caster sugar (optional), until dissolved. Stir in the onion and set aside. In a separate small bowl, mix together the ingredients for the burger sauce; set aside.
To cook, heat the oil in a large, heavybased frying pan over a medium-high heat. When hot, add the patties and fry for 4-5 minutes, until well-browned underneath, then flip, top each with a cheese slice, and cook for a further 3-4 minutes, until cooked through, the juices run clear and no pink meat remains. Meanwhile, toast the buns.
Spread a little burger sauce over the bun bases and top with some lettuce. Sit the patties on the lettuce, cheese-side up. Spread over a little more sauce, if liked, then layer on a couple of tomato slices, a few pickled onions, and some cucumber ribbons. Top with the bun lids and dig in.