Epic Burgers

INGREDIENTS

• 4 pk Dunnes Stores Irish Beef Quarter Pounder Steak Burgers
• 150g mature cheddar, thinly sliced
• 6 tbsp mayonnaise
• 1 tbsp hot sauce
• 2 tsp ketchup
• 4 brioche buns, toasted
• 1 head iceberg lettuce, shredded, to serve
• 4 gherkins, thinly sliced, to serve
• Sea salt
• Ground black pepper

FOR THE SLAW

• ¼ red cabbage, very finely shredded
• 1 large carrot, peeled and shredded
• 3 spring onions, thinly sliced
• 1-2 tbsp pickle brine
• 2 tbsp mayo
• Juice 1 lemon
• Sea salt
• ground black pepper

DIRECTIONS

1. To make the slaw, mix everything together in a bowl and set aside for the flavours to mingle.
2. Meanwhile, place the mince patties on the preheated hot pan and, using a spatula, press down to make a shape a little larger than the buns.
3. Cook for 3-4 minutes, flip and cook for another 3-4 minutes or until cooked through. Do not move or flip the patties multiple times, as tempting as it is, this will affect the cooking process. Add some slices of cheese to each patty and cook for another minute until the cheese has melted.
4. To assemble, add the sauce to the bottom half of the burger bun followed by some shredded lettuce, the burger, gherkin slices, some slaw and the bun lid.