PREPARATION TIME: 35 MINUTES (PLUS 3 HOURS MARINATING AND PICKLING TIME)

COOKING TIME: 20 MINUTES

SERVES: 6

MINI CHEESE SLIDERS

Whenever I make these, I’m taken back to Long Beach Island, New Jersey, where I worked for five months as a lifeguard with best mates Dan and Stevo. Every Thursday night eight of us, all living in the same house, would have these cheeseburgers cooked on a coal grill we found in the local trash clean-up. I hope these bring back good memories for you too.

3 all-purpose potatoes (such as desiree), about 600 g (1 lb 5 oz) in total, peeled

2 tablespoons vegetable oil, plus extra, for deep-frying

12 cheddar cheese slices

1½ tablespoons French’s mustard (see note)

6 sourdough buns, split and toasted

wild rocket (arugula) and burger relish, to serve

PICKLED CUCUMBER

125 ml (4 fl oz/½ cup) white wine vinegar

125 ml (4 fl oz/½ cup) water

110 g (3¾ oz/½ cup) caster (superfine) sugar

5 sprigs lemon thyme, bruised

2 tablespoons coarsely chopped tarragon

2 bay leaves, bruised

2 red bird’s eye chillies, thinly sliced

zest of 1 lemon, removed in wide strips using a vegetable peeler (see note)

1 tablespoon brown mustard seeds, dry-roasted until they pop

1 telegraph cucumber, about 400 g (14 oz), cut into 5 mm (¼ inch) slices

BURGER PATTIES

150 g (5½ oz) minced (ground) pork

150 g (5½ oz) minced (ground) beef

1 small free-range egg

1 tablespoon dijon mustard

2 teaspoons whole-egg mayonnaise

1 tablespoon barbecue sauce

1 French shallot (eschalot), finely chopped

1 garlic clove, crushed

1 tablespoon finely chopped parsley

1 tablespoon lemon thyme leaves

2 teaspoons worcestershire sauce

zest of 1 lemon

20 g (¾ oz/¹/₃ cup) panko breadcrumbs (see note)

To make the pickled cucumbers, place all the ingredients except the cucumber into a saucepan and bring to the boil over high heat. Remove from the heat, add the cucumbers and stir to combine. Transfer to a shallow dish and refrigerate until chilled. Store in an airtight container in the refrigerator for up to 2 weeks.

To make the burger patties, place all the ingredients in a large bowl, season to taste and, using your hands, mix well to combine. Divide the mixture into six portions and shape into patties with your hands. Place on a plate, cover and refrigerate for 20 minutes for the flavour to develop and the patties to become firm.

Using a mandolin or a sharp knife, thinly slice the potatoes. Place on a large oven tray and gently pat dry with paper towel. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (350°F) or until a cube of bread dropped into the oil browns in 15 seconds. Working in batches, gently drop potato slices into the oil and fry, stirring occasionally, for 2–3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel, then season to taste.

Preheat the oven to 200°C (400°F/Gas 6). Heat the 2 tablespoons of vegetable oil in a large frying pan over medium–high heat. Cook the patties for 2–3 minutes each side or until browned. Transfer to a small oven tray, top each patty with 2 slices of cheese and cook until the cheese has melted and the patties are cooked through.

Spread 1 teaspoon of mustard over the base of each sourdough bun and scatter with rocket. Place a small spoonful of drained pickles over the rocket, then top with the patties and a spoonful of relish. Place the lids on top and serve immediately with the potato crisps on the side.

NOTES

∎   French’s mustard can be found in most major supermarkets. Substitute with dijon mustard if you prefer.

∎   Use a peeler to peel the zest from your lemon into wide strips. Try not to get any of the white pith as this is bitter and will affect the flavour of your pickling.

∎   Panko (Japanese) breadcrumbs are available from selected supermarkets and Asian grocers. Substitute with dried breadcrumbs.

∎   You could buy pre-made gherkins or pickled cucumbers from your local deli or supermarket.

∎   Refrigerating your burger patties helps them firm up for easier handling when cooking. If time permits, make your patties a day ahead — the flavour will develop even more.