Serves: 
2

Ingredients: 
  • 2 Warburtons Gluten Free Brioche Rolls
  • 300g good quality beef mince (not too lean - choose 10-12% fat)
  • Good pinch sea salt and black pepper
  • 2 tbs GF mayo
  • 1 tbs sriracha (most brands are GF)
  • Few gem of romaine lettuce leaves
  • 1 vine tomato, sliced
  • Gherkins, sliced
  • 2 slices cheese of your choice (cheddar or Emmental work well)
  • Few slices red onion
  • Chips to serve - check they are GF as some have coatings that are not GF
Method: 
  1. Add the beef to a bowl and season with salt and pepper. Mix well with clean hands then form into two patties, pressing firmly together with two hands– make sure they are wider than your rolls as they will shrink when you cook them.
  2. Put the patties onto a plate, cover and pop into the fridge to firm up while you prepare everything else
  3. Mix the mayo and sriracha in a small bowl and set aside. Wash the lettuce, slice the tomatoes, gherkins, cheese and onions. Start cooking the chips
  4. Heat a frying pan and add a tiny drizzle of vegetable oil. When it’s nice and hot add the burgers and cook for two minutes then flip and cook for a further 2 minutes, turn down the heat to medium and cook for another minute or two on each side
  5. Meanwhile, spread some sriracha mayo onto the base of each roll then add the lettuce, tomatoes and gherkins
  6. When the burgers are ready, turn off the heat but leave in the pan. Add a slice of cheese to each and leave for a minute until it starts to soften. Transfer a burger to each roll then top with a few slices of onion and pop on the lids.
  7. Serve with the chips on the side
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