Ingredients
450g topside mince
4 slices gouda cheese
1 cos lettuce
washed and shredded
4 crusty bread rolls
100g cornichons
sliced in half
¼ cup tomato sauce
For pink sauce
¼ cup mayonnaise
For pink sauce
40ml lemon juice
For pink sauce
20ml Worcestershire sauce
For pink sauce
1 tsp smoked paprika
For pink sauce
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 Small mixing bowl
- 1 Large bowl
- 1 Barbecue
Instructions
- Make the pink sauce first by placing all sauce ingredients (tomato sauce, mayonnaise, lemon juice, Worcestershire sauce, smoked paprika) in a small mixing bowl. Stir to combine and season to taste.
- Season the mince in a large bowl and, using your hands gently form into patties, about 2cm thick and 6cm in diameter.
- Heat the barbecue to high. Cook patties for a couple of minutes on one side then turn over.
- Place a slice of cheese on each patty and cook for another 2 minutes. Meanwhile, place the bread roll halves on the other side of the barbecue plate to toast lightly.
- Place some lettuce on each half bread roll, top with a patty, a few cornichon halves and a dollop of pink sauce.
- Close with the bread roll lids and hand around lots of napkins.
Notes
Tip
Be gentle and don’t ‘work’ the mince too much, as this can make the patties tough.
Tip
You can serve these with shoestring fries for a delicious side dish.
Variation
When ready to serve, you could put all of the fillings out for diners to build their own burgers.
