ingredients
serves 6
2 1/4 pound extra-lean beef mince
2 tbsp steak seasoning
salt and pepper
sunflower oil, to brush
TO SERVE
6 large soft traditional rolls
6 thin-cut slices havarti or raclette cheese
4 small cocktail gherkins, sliced lengthways
1 - 2 tsp American-style mustard
6 tbsp mayonnaise
6 lettuce leaves such as frisee or batavia
4 large vine-ripened tomatoes, sliced
1 large shallot, peeled and sliced into rings
method
1. Tip the beef mince into a large bowl and add the steak seasoning, 2 tsp salt and plenty of pepper. Mix the ingredients together thoroughly, with clean hands.
2. Press the mixture into six lightly oiled 4 inch rosti rings on a foil-lined baking sheet, or use your hands to shape the mixture into 6 patties. Cover with Saran wrap and chill for at least 1 hour.
3. Heat a large griddle pan. Cut the rolls in half and toast, cut-side down, on the griddle until golden.
4. Lightly oil the griddle pan. Ease the burgers out of the moulds and brush lightly with oil. Cook the burgers over a medium heat for about 3 minutes, then carefully turn, using a palette knife. Put a cheese slice and a few gherkin slices on each and cook for a further 3 minutes.
5. Spread the toasted side of the rolls with a little mustard and the mayonnaise. Put the bases on warmed plates and cover with the lettuce, tomato and shallot. Put the burgers on top and sandwich together with the tops of the rolls. Serve straightaway.
