Heston Blumenthal’s ultimate cheeseburgers recipe
Tender beef burgers topped with amazing home-made cheese slices and served with charred gherkins and a zingy sauce, offer the perfect balance to create my ultimate cheeseburger.
Ingredients
- 225 g cheddar, grated
- 1 tsp Worcestershire sauce
- 0.5 tsp English mustard
- 25 g cornflour
- 0.5 tsp dried yeast
- 1 tsp Marmite
- 125 ml India Pale Ale
- 50 g tomato ketchup
- 75 g half-fat mayonnaise
- 2 tsp French’s Classic Yellow Mustard
- 4 burgers
- 1 tbsp olive oil
- 4 gherkins, halved lengthways
- 4 seeded burger buns, halved and toasted
- 2 vine tomatoes, sliced
- 1 small onion, thinly sliced
- 2 Little Gem lettuce hearts, broken into leaves
- 7.9 oz cheddar, grated
- 1 tsp Worcestershire sauce
- 0.5 tsp English mustard
- 0.9 oz cornflour
- 0.5 tsp dried yeast
- 1 tsp Marmite
- 4.4 fl oz India Pale Ale
- 1.8 oz tomato ketchup
- 2.6 oz half-fat mayonnaise
- 2 tsp French’s Classic Yellow Mustard
- 4 burgers
- 1 tbsp olive oil
- 4 gherkins, halved lengthways
- 4 seeded burger buns, halved and toasted
- 2 vine tomatoes, sliced
- 1 small onion, thinly sliced
- 2 Little Gem lettuce hearts, broken into leaves
- 7.9 oz cheddar, grated
- 1 tsp Worcestershire sauce
- 0.5 tsp English mustard
- 0.9 oz cornflour
- 0.5 tsp dried yeast
- 1 tsp Marmite
- 0.5 cup India Pale Ale
- 1.8 oz tomato ketchup
- 2.6 oz half-fat mayonnaise
- 2 tsp French’s Classic Yellow Mustard
- 4 burgers
- 1 tbsp olive oil
- 4 gherkins, halved lengthways
- 4 seeded burger buns, halved and toasted
- 2 vine tomatoes, sliced
- 1 small onion, thinly sliced
- 2 Little Gem lettuce hearts, broken into leaves
Details
- Cuisine: American
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- To make the cheese slices, line a 2cm-deep, 20x30cm baking tin with baking parchment. Mix the cheese, Worcestershire sauce, English mustard, corn flour, yeast and Marmite. Place in the fridge for 2 hours.
- Pour the ale into a pan, set over a medium-high heat and bring to a simmer. Slowly add the cheese mixture, a handful at a time, stirring until all of the cheese has been incorporated. Allow the mixture to come to a boil and continue to whisk until smooth. Pour into the prepared tin and leave to cool to room temperature.
- Once cool, cut into 6 squares. Cover with cling film and chill.
- To make the sauce, place the ketchup, mayonnaise and yellow mustard in a bowl and mix together thoroughly. Set aside.
- Rub each burger with a little oil and cook them on the barbecue or in a very hot pan, flipping every 15–20 seconds until cooked through. Immediately after the last flip, place a cheese slice on top of each burger and allow to melt for the final 15 seconds.
- Place the gherkins, cut-side down, on the barbecue for about 90 seconds or until well charred.
- To serve, place a burger topped with melted cheese on the bottom half of each bun. Add slices of tomato and onions, followed by lettuce leaves, 2 gherkin halves and a little sauce. Cover with the top half of the bun. Great served with a glass of the remaining ale.
Recipe courtesy of Heston Blumenthal for Waitrose.com
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