If you’ve ever tried flipping individual burgers for a hungry crowd, you’ll know it doesn’t make for a relaxing BBQ experience. By substituting beef mince for burgers, you can transfer everything to one dish to finish off in the oven. With the addition of the three cheeses (Monterey Jack for ooziness, Cheddar for flavour and Parmesan for an extra cheesy hit), tangy pickles and garlic butter basted rolls, these are guaranteed to disappear fast.
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Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Ingredients
1 Tbsp. olive oil
1 onion, finely chopped
500 g20% fat minced beef
1 Tbsp. Worcestershire sauce
2 tsp. garlic granules
2 tsp. onion granules
1 tsp. smoked paprika
12 mini burger buns (we used M&S Japanese Style Milk Bun Sliders)
8 Monterey Jack cheese slices
130 g Cheddar cheese, grated
12 pickle slices
50 g salted butter, melted
10 g Parmesan, grated
3 garlic cloves, finely crushed
1 Tbsp. basil leaves, finely chopped
1 Tbsp. sesame seeds
BURGER SAUCE
120 g mayonnaise
50 tsp. tomato ketchup
20 g American mustard
1 Tbsp. gherkin relish
1/2 tsp. ground smoked paprika
A few shakes of Tabasco
Directions
Step 1Heat the oil in a large skillet over a medium high heat until shimmering. Add the onion with a pinch of salt and cook until softened and golden for 4-6min. Remove the onion from the pain, leaving any fat. Add the beef to the pan, breaking it up with a wooden spoon into small pieces, until cooked through, for about 5min. Add the Worcestershire sauce, garlic powder, onion powder and smoked paprika with plenty of freshly ground black pepper and salt to taste. Cook until just starting to char, about 2min, then stir the onion back in. Remove the pan from the heat.
Step 2As evenly as possible, cut the rolls horizontally with a serrated knife. Add the bottom half of the rolls to a rectangular 21cmx31cm, deep baking dish. Arrange the Monterey Jack cheese slices on the bottom half of the rolls in an even layer, overlapping slightly. Top with the beef and onions. Scatter over the Cheddar cheese and top with the dill pickle slices, trying to centre them on each bun. Place the top half of the rolls cut-side down over the pickles.
Step 3Combine the melted butter with the Parmesan, garlic and basil. Brush over the rolls and sprinkle with the sesame seeds. Cover with foil and transfer to the oven. Bake for 10min covered then uncover and bake for a further 10-12min until the cheese has melted and the bun tops are toasted.
Step 4Meanwhile, combine all the ingredients for the burger sauce. To serve, dunk the burgers into the sauce before eating.
GH tips
When cooking the beef, let it sit for a bit without stirring to let it properly brown. The crispy bits add loads of flavour.
For extra flavour, add some crispy bacon or replace the sesame seeds with everything bagel seasoning.
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
