450 g beef mince (ideally 15-20% fat)
2 tbsp Worcestershire sauce
8 cheddar cheese slices
1 tbsp chipotle paste
5 tbsp tomato sauce (ketchup)
2 tbsp mayonnaise
4 large, soft brioche roll, halved
4 thick leaves iceberg lettuce
4 thick slices beefsteak tomato
4 very thin slices red onion
16 pickled bread and butter cucumbers or 2 gherkins, thinly sliced
- Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, tomato sauce and mayonnaise in a bowl to make a sauce.
- Heat a gas or charcoal barbecue to high (or you can use a chargrill pan on the stovetop). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.
- Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.