Angela Hartnett cooked this recipe for Nick Grimshaw and guest Rylan Clark on episode 1, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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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)
5 tbsp Essential Red Wine Vinegar
1 small Essential Red Onion, thinly sliced
6 tbsp Essential Mayonnaise
4 tbsp Essential Tomato Ketchup
2 tsp essential Dijon Mustard
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.
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.
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.