4 soft hamburger rolls with sesame seeds
butter for spreading
600g lean beef mince
salt & freshly ground black pepper
30 ml (2tbsp) olive oil, for frying
200g (7 oz.) mature cheddar cheese, sliced
creamy mayonnaise, for spreading
4-8 crispy iceberg lettuce / butter lettuce leaves, washed & drained
4-8 slices of tomato
4 medium pickled gherkins, sliced
Peppadew® Hamburger Relish, for topping
Slice each hamburger roll open horizontally and butter both cut sides. Toast the buttered sides in a hot pan until golden brown (this step creates fantastic flavour and extra crunch). Set aside.
Divide the mince into 4 equal balls. Shape each ball into a flattened disk that is a little wider than your rolls (it will shrink when cooked). Season generously with salt & pepper, then fry on both sides in a hot pan (with olive oil) until cooked to your liking. For the last minute of cooking, top the patties with cheddar slices and cover the pan with a lid (for the cheese to melt). Transfer to a plate to rest while you get the rest of the burger ready.
On each plate, start with you toasted rolls. On the bottom half, spread generously with mayonnaise, then top with a large slice of lettuce, 1 or 2 slices of tomato, the cooked beef patties with melted cheese, sliced gherkins and a generous dollop of Peppadew® Hamburger Relish. Place the sesame half of the roll on top and fasten with a skewer. Serve immediately.