Double Cheeseburger

• порції: 4
• загальний час: 25 minutes

Інгредієнти

80ml semi-skimmed milk

4 slices of light burger cheese

50g reduced-fat Cheddar, grated

2 tsp sriracha (or your favourite hot sauce)

800g beef mince (10% fat)

4 brioche burger buns (about 50g each), lightly toasted

4 large gherkins (or as many as your heart desires), sliced

Small handful of shredded lettuce

Salt and ground black pepper

Напрямки

Start by making the cheese sauce. Add 60ml of the milk and the cheese slices to a small pan and warm over a low to medium heat, stirring constantly, until the cheese melts and you have a smooth sauce. Add the grated Cheddar and sriracha and continue to stir until the cheese melts and the sauce is a pourable consistency. If it seems too thick, add the remaining 20ml of milk. Set aside.

Divide the mince into 8 equal portions and roll them into balls using your hands. Season all over with salt and pepper.

Heat a frying pan until very hot, then add the mince balls (in batches). Use a spatula to press each ball down until you have a thin smash patty, and cook for a minute or two on each side until a deep brown.

Serve the smash patties in the brioche buns with gherkin slices and some shredded lettuce, with some of the cheese sauce drizzled onto each patty. Add some extra hot sauce or ketchup, if you like (although the cheese sauce is usually all I need), then serve.

Нотатки

CHEeSEBuRGeR

There was absolutely NO WAY that I could create a cookbook like this and not include a cheeseburger. It is well loved for good reason, and thi version has two smash patties and lashings of the world's easiest cheese

sauce for good measure. My ultimate fakeaway.

CALORIES PER SERVING 573

PROTEIN PER SERVING 52.9g

I use 10% fat mince as the extra fat helps to keep the patties moist, but you can

use 5% fat for an even lower-calorie version if you like.