British burgers shred salad, pickles & things recipe

Ingredients

• 500 g lean beef mince
• 1 heaped tsp wholegrain mustard
• 1 swig of quality beer or ale
• olive oil
• 4 wholewheat baps
• 2 tbsp fat-free natural yoghurt
• Worcestershire sauce
• 1 ripe beef tomato
• 2–4 gherkins tomato ketchup, to serve

• 2 carrots
• ¼ of a white cabbage (roughly 250 g)
• 1 pear
• 1 small red onion
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 70 g rocket

1. Put the mince into a bowl with salt, pepper, the mustard and the beer or ale, then with clean hands scrunch and mix together. Divide the mixture into 4 and with wet hands shape into patties about 2.5 cm thick, then put into the pan with 1 tablespoon of olive oil, turning when crispy and golden, and pushing down on them with a fish slice so they’re in good contact with the pan.
2. Place the baps into the oven. Put the yoghurt into a small bowl, add a good splash of Worcestershire sauce, then stir and ripple it together. Slice the tomato and gherkins on a nice serving board.
3. In the processor, grate the trimmed carrots, cabbage, pear (stalk removed) and peeled red onion. Put the extra virgin olive oil and vinegar into a serving bowl, tip in the grated veg, toss together and season to taste, then mix in the rocket. Get the baps out of the oven, cut them in half and dollop with ketchup. Top with a slice of tomato and the burgers, then let everyone build their own at the table.