Chuck beef burger with Monterey Jack cheese and hot pastrami

• porsi: Serves 4

Bahan-bahan

For the burgers:

2 tbsp Worcestershire sauce

1 tsp Chinese five-spice

960g minced chuck beef, with 20% fat (your butcher will sort this for you)

Salt and black pepper

For the burger sauce:

1 tsp smoked paprika

100ml hoisin sauce

2 tbsp mayonnaise

2 small gherkins, chopped

Juice of ½ a lemon

To serve:

8 slices of Monterey Jack cheese

16 thin slices of pastrami

Couple of knobs of butter, melted

1 medium red onion, finely sliced

4 brioche burger buns

2 beef tomatoes, sliced

1 small head of baby gem lettuce, washed

Olive oil

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4.

2 In a bowl, combine the Worcestershire sauce, the Chinese five-spice mix and the minced beef, and season well with salt and pepper. Don't be shy with the salt: these burgers can take it!

3 Divide the mixture into four equal balls. Wet your hands with cold water, and then take the meatballs and shape them into burger patties about 2cm thick. Place them on a lined baking tray, cover and place in the fridge for about 30 minutes to firm up.

4 In a small bowl, mix together the ingredients for the sauce and set aside.

5 Take the burgers out of the fridge and let them come to room temperature before you cook them. Heat a little olive oil in a griddle pan or a standard ovenproof pan over a medium heat. When it's nice and hot, pop the burgers in. Cook for about two minutes on each side to get a nice char. Place the pan into the oven and cook for about six minutes or until done to your liking.

6 Remove the burgers from the oven, but leave them in the pan. Place a slice of cheese and two slices of the pastrami over each of the burgers, pop them back into the oven and turn the oven off. This will heat the pastrami and melt the cheese.

7 Heat a drizzle of olive oil and a knob of butter in a small pan over a medium heat and sweat down your onions until coloured and soft. Drain on kitchen paper.

8 To serve, spread a little melted butter on the brioche burger buns and heat them in your pan for a minute. Next, spread some of your burger sauce on both halves of the bun and layer on lettuce, a couple of slices of tomato and the fried onions.

9 Add the burger, cheese and pastrami, then skewer the bun top on with a burger skewer (yes, there is such a thing), and enjoy!