Classic cheeseburger with special sauce recipe
Classic cheeseburger with special sauce and cheese skirt Anthony Murphy shares his irresistible burger recipe, featuring dill pickles and a caramelised ‘cheese skirt’. 230g/8oz mayonnaise80g/3oz American mustard80g/3oz store-bought tomato relish 80ml/5 tbsp store-bought French dressing 230g/8oz mayonnaise 80g/3oz American mustard 80g/3oz store-bought tomato relish 80ml/5 tbsp store-bought French dressing 2 tsp black peppercorns 2 tbsp mustard seeds120ml/4fl oz white malt vinegar2 tbsp caster sugarpinch chilli flakes2 tbsp salt250g/9oz baby cucumbers, thinly sliced 2 garlic cloves, thinly slicedsmall bunch fresh dill, chopped 2 tsp black peppercorns 2 tbsp mustard seeds 120ml/4fl oz white malt vinegar 2 tbsp caster sugar pinch chilli flakes 2 tbsp salt 250g/9oz baby cucumbers, thinly sliced 2 garlic cloves, thinly sliced small bunch fresh dill, chopped 2 slices bacon170g/6oz quality minced beef (preferably a mix of chuck and brisket)2 brioche buns, sliced in half2 slices American cheese2 slices Swiss cheese1 red onion, sliced ¼ iceberg lettuce, shredded 100g/3½oz grated mild cheddar 2 slices bacon 170g/6oz quality minced beef (preferably a mix of chuck and brisket) 2 brioche buns, sliced in half 2 slices American cheese 2 slices Swiss cheese 1 red onion, sliced ¼ iceberg lettuce, shredded 100g/3½oz grated mild cheddar Method To make the special sauce, combine all ingredients in a bowl and set aside.To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat.Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm.To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side.Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. To make the special sauce, combine all ingredients in a bowl and set aside. To make the special sauce, combine all ingredients in a bowl and set aside. To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat. To make the pickles, set a small frying pan over a medium heat and add the peppercorns and mustard seeds. Toast until fragrant, then pour in 240ml/8½fl oz water and the vinegar. Add the sugar, chilli flakes and salt, then stir until they are all dissolved and the liquid just starts to boil. Remove from the heat. Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Put the cucumbers, garlic and dill into a sterilised jar and pour over the warm pickling liquor. Keep in the fridge until needed. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm. Heat a large non-stick frying pan over medium-high heat. Add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Remove and keep warm. To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. To make the burger patties, separate the beef mince into two equally sized balls. In the same pan, place the patty balls on the hot surface and smash the burger into the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. On the base of the brioche bun, layer the special sauce, patties, slice of each cheese, a tablespoon of pickles, bacon, red onion slices and lettuce leaves. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side. Finally, make the ‘cheese skirt’. Divide the cheddar into two mounds in the hot frying pan, Allow the cheese to crisp up and caramelise, then flip the cheese disks over to cook the other side. Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. Finish the burger with the cheese skirt and bun lid and enjoy one of the most indulgent cheese burgers yet. Recipe tips This recipe makes about 500ml/18fl oz special sauce. Keep it in a sealed container in the fridge for your next burger day.