Waitrose and Partners
Essential burger

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.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Angela suggests adding a splash of Tabasco and a sprinkle (1 tsp) of Cooks' Ingredients Gunpowder Spice Blend to the burger for a little extra spice. 


Typical values per serving when made using specific products in recipe


2,834kJ/ 679kcals



Saturated Fat












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5 out of 5 stars1 rating