A delicious twist on the classic cheeseburger recipe.

Ingredients

600g beef mince

1 egg

1 tsp garlic powder

2 tsp Worcestershire sauce

2 tbsp tomato sauce

½ cup dried breadcrumbs

Salt and cracked black pepper

4 brioche or plain burger buns, split, toasted

Barbecue sauce

Bread & butter cucumber pickles (optional)

Cheesy ale sauce

30g butter

¼ cup plain flour

¾ cup pale ale

½ cup milk

2 tsp hot English mustard

1 cup grated vintage cheddar

Onion fries

2 large onions (500g), peeled

600ml buttermilk

1½ cups plain flour

1 tsp ground sea salt

1 tsp cayenne pepper

Method

1.

Place mince, egg, garlic powder, Worcestershire and tomato sauces and breadcrumbs in a bowl. Season. Mix with your hand until combined. Shape into 4 patties the same size as your burger buns. Place on a plate. Cover and refrigerate until ready to cook.

2.

To make cheesy ale sauce; melt butter in a small saucepan over a medium heat. Add flour and cook, whisking, for 2 minutes. Remove from heat. Gradually add ale, whisking until incorporated and smooth. Whisk in milk and mustard until smooth. Return to a medium heat. Whisk until thickened. Add half of the cheese and whisk until melted. Add remaining cheese. Whisk until smooth and thickened. Cover and set aside.

3.

To make onion fries; cut onions into ½cm-thick rings using a mandolin. Place onion pieces in a bowl and pour over buttermilk. Stir to combine and stand for 20-30 minutes. Combine flour, salt and cayenne in a separate bowl and set aside.

4.

Meanwhile; cook patties in an oiled, large non-stick frying pan over a medium heat for 15 minutes, turning occasionally. Reduce heat to low. Cover with lid and cook for 5-7 minutes or until cooked through.

5.

Heat enough oil in a wok to come halfway up the sides over a medium-high heat. Lift a handful of onions from buttermilk, allowing to drain slightly, then drop into flour mixture. Toss until coated. Shake off excess. Carefully place about 12 rings into hot oil. Cook 1-2 minutes or until golden. Remove using a mesh ladle. Drain on paper towel. Repeat with remaining onion.

6.

Spread bases of buns with a generous amount of cheesy ale sauce. Top with a patty, then barbecue sauce, onions and cucumber pickle. Top with bun lid. Serve with remaining onion fries.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.