A delicious twist on the classic cheeseburger recipe.
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.
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.
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.
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.
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.
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.