Iceberg salad with Roquefort dressing & bacon
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad
Best cheeseburgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Skip to ingredients
- 450g beef mince(ideally 15-20% fat)
- 2 tbsp Worcestershire sauce
- 8 cheddaror Red Leicester slices
- 1 tbsp chipotle paste
- 5 tbsp tomato ketchup
- 2 tbsp mayonnaise
To serve
- 4 large soft brioche buns(available in Marks & Spencer and Waitrose) or burger buns, halved
- 4 thick leaves iceberg lettuces
- 4 thick slices beefsteak tomatoes
- 4 very thin slices red onions
- 16 Bread & butter pickles (see Goes well with) or 2 gherkinsthinly sliced
Nutrition: per burger
- kcal723
- fat44g
- saturates18g
- carbs44g
- sugars19g
- fibre3g
- protein36g
- salt4.7g
Method
step 1
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, ketchup and mayonnaise in a bowl to make a sauce.
step 2
Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). 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.
step 3
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.
