American-style burgers with cheese sauce and courgette fries
- ½ small red onion, finely chopped
- 1 clove garlic, crushed
- 250g Butcher's Selection Beef Lean Steak Mince
- 1tsp tomato ketchup
- 1tsp Worcestershire sauce
- 1 egg yolk
- 100ml semi-skimmed milk
- 2tbsp cornflour
- 30g Red Leicester, grated
- 1 courgette, cut into thin batons
- 2tsp rapeseed oil
- 2 brioche burger buns, cut in half
- 2tsp American-style yellow mustard
- 2 lettuce leaves
- 1 tomato, thinly sliced
Mix together the onion, garlic, mince, ketchup, Worcestershire sauce, egg yolk and some black pepper. Knead for 2 mins until it comes together. Shape into 2 patties. Chill in the fridge for 30 mins.
Meanwhile, heat the milk in a pan until it starts to steam. Mix 1tbsp of the milk with 1tbsp of the cornflour. Whisk this mixture into the rest of the milk over a medium heat, stirring, until you have a thick sauce. Remove from the heat, stir in the cheese, and leave to cool slightly.
Heat a nonstick frying pan on a medium heat and cook the burgers for 5-7 mins on each side until cooked. Remove from the pan and rest for 5 mins.
Toss the courgette in the remaining cornflour. Heat the oil in another nonstick frying pan over a high heat. Fry the courgette until golden and crisp.
Toast the buns, spread with the mustard and layer up the lettuce, tomato and burgers. Drizzle over the cheese sauce and top with the bun lids. Serve with the courgette fries.