James Martin's ultimate cheeseburger
The cheeseburger - it’s a pub classic and British family favourite. Today James Martin puts his own twist on it as he makes a double cheeseburger with charred sweetcorn and tomato relish, served with fries.
For the burger
700/800g minced beef (James prefers Wagyu beef)
4 bocconcini cheese
25ml rapeseed or olive oil
For the charred sweetcorn and tomato relish
1 whole sweet corn in the husk
A knob of butter for brushing
100g cherry tomatoes cut into quarters
½ bunch of spring onions, finely chopped\
¼ bunch flat parsley, roughly chopped
100ml sweet chilli sauce
4 slices gruyere cheese (approx 200g total)
4 brioche buns, split
2 little gem lettuce
1 red onion, thinly sliced
1 tomato sliced
75ml sour cream or creme fraiche
Frozen french fries, cooked
1. Heat the BBQ, and while heating, season and divide the meat into 4 balls. Mould, adding the bocconcini in the centre, and continue to mould the meat evenly around the cheese and press lightly to the size of the buns you are using. Brush lightly with oil and start the BBQ over the coals.
2. To make the tomato relish: open the sweet corn husk up and brush with a little butter and BBQ until golden on all sides using the husk to turn it. Next, remove and slice off the charred corn into a bowl. Add the cherry tomatoes, onions, parsley and chilli sauce to make a relish.
3. Once the burgers are done, add the cheese slices and leave to melt while you char the brioche buns to warm and toast them
4. Next, layer up the burgers with the lettuce, sliced onion, sliced tomato and the relish, then top with the burger and drizzle over the sour cream before adding the top of the bun. Serve with or without fries.