zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Heston’s ultimate cheeseburgers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Heston’s ultimate cheeseburgers

     

    "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." Heston

    • Preparation time: 20 minutes plus 2½ hours chilling
    • Cooking time: 15 minutes
    • Total time: 35 mintues plus 2½ hours chilling

    Serves: 4

    Ingredients

    225g Waitrose Rich & Creamy Davidstow Cornish Cheddar No. 5, grated
    1 tsp Worcestershire sauce
    ½ tsp English mustard
    25g cornflour
    ½ tsp dried yeast
    1 tsp Marmite
    125ml Duchy Originals From Waitrose Organic India Pale Ale
    50g tomato ketchup
    75g half-fat mayonnaise
    2 tsp French’s Classic Yellow Mustard
    4 Heston from Waitrose Ultimate Burgers
    1 tbsp olive oil
    4 gherkins, halved lengthways
    4 essential Waitrose Seeded Burger Buns, halved and toasted
    2 vine tomatoes, sliced
    1 small onion, thinly sliced
    2 Little Gem lettuce hearts, broken into leaves

    Method

    1. To make the cheese slices, line a 2cm-deep, 20x30cm baking tin with baking parchment. Mix the cheese, Worcestershire sauce, English mustard, cornflour, yeast and Marmite. Place in the fridge for 2 hours.

    2. 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.

    3. Once cool, cut into 6 squares. Cover with clingfilm and chill.

    4. To make the sauce, place the ketchup, mayonnaise and yellow mustard in a bowl and mix together thoroughly. Set aside.

    5. 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.

    6. Place the gherkins, cut-side down, on the barbecue for about 90 seconds or until well charred.

    7. 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars