Welsh Rarebit Beef Burger With Mustard Mayo & Pickles

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, slice your cucumber finely

Add the sliced cucumber to a bowl with your cider vinegar, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and set aside to pickle – these are your pickles

Grate your cheddar cheese

Combine your beef mince in a bowl with a pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands are the best way!), then shape into 1 patty per person

Meanwhile, melt a knob of butter in a pot over a medium heat

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms

Gradually whisk in 100ml [150ml] [200ml] milk, a little at a time, and cook for 2-3 min or until a smooth, thick sauce remains

Once thickened, add the grated cheese with half your wholegrain mustard (you'll use the rest later!), Henderson's Relish and a pinch of pepper and cook for a further 2 min or until the cheese has melted, then remove the pan from the heat – this is your rarebit sauce

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the beef patty[ies], press down firmly with a spatula and cook for 5 min

Tip: Cooking for 5? You may need to do this in batches!

Flip the patty[ies] and reduce the heat to medium-high and cook for 5 min further until cooked through and charred (no pink meat!)

Once browned, transfer the beef burger[s] to a separate tin foil-lined baking tray (or two!) and top with the rarebit sauce

Put the tray[s] in the oven for 5-6 min or until the rarebit sauce is lightly browned – this is your Welsh rarebit burger

While the burger is cooking, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through and golden

Combine the remaining wholegrain mustard (not a fan of mustard? Just add a little!) and your mayo in a bowl – this is your wholegrain mustard mayo