Hamburger

After my last disappointing delivery from Roadhouse, ordered for 4 but delivered for 2, with an inedible burger and cold chips that I was sure were from the day before, I decided to make them at home from now on. Delicious, generous and indulgent: choose your favourite sauces and meat, add grilled vegetables, and make them your way.

INGREDIENTS

1 CHIANINA BEEF BURGER, 200 g

1 VINE TOMATO

SALAD LEAVES (of your choice)

2 SLICES OF BACON

1 SLICE OF CHEDDAR

MAYONNAISE

KETCHUP

SWEET AND SOUR PICKLED CUCUMBERS

CARAMELISED OR FRESH ONIONS

I cook the bacon on a very hot griddle until crisp, then remove and set aside on kitchen paper.

In the same pan, retaining the bacon fat, I cook the burger well and add salt and pepper.

Meanwhile, I slice the tomato and pickled cucumbers.

I halve the bread and warm it on another griddle.

When the burger is cooked, I place the Cheddar on top and cover with a lid to melt it.

I spread mayonnaise on the bottom half of the bread and add the salad leaves.

I add the tomato.

I lay the burger with Cheddar on top.

I add the pickled cucumbers.

I now add caramelised or fresh onions, whichever you prefer, and crisp bacon. I spread ketchup on the remaining bread.

I close the burger.

Prepare some chips and you are done.