- 50g Tomato ketchup
- 75g Half-fat mayonnaise
- 2 tsp French’s Classic Yellow Mustard
- 4 Beef Burger Patties
- 1 tbsp Olive oil
- 4 Cheese Slices
- 4 Gherkins, halved lengthways
- 4 Brioche Burger Buns
- 2 Vine tomatoes, sliced
- 1 Small onion, thinly sliced
- 2 Little Gem lettuce hearts, broken into leaves
To make the sauce, place the ketchup, mayonnaise and yellow mustard in a bowl and mix together thoroughly. Set aside. Rub each burger with a little oil and cook them on the barbecue, flipping every 15–20 seconds until cooked through. Immediately after the last flip, place a cheese slice on top of each burger and allow to melt for the final 15 seconds. Place the burgers on a cooling rack on top of a tray and allow to rest. Place the gherkins, cut-side down, on the barbecue for about 90 seconds or until well charred.
To serve, place a burger topped with melted cheese on the bottom half of each bun. Add slices of tomato and onions, followed by lettuce leaves, 2 gherkin halves and a little sauce. Cover with the top half of the bun.