450g beef mince (ideally 15-20% fat)
2 tbsp Worcestershire sauce
8 cheddar or Red Leicester slices
1 tbsp chipotle paste
5 tbsp tomato ketchup
2 tbsp mayonnaise
4 large soft brioche buns (available in Marks & Spencer and Waitrose) or burger buns, halved
4 thick leaves iceberg lettuces
4 thick slices beefsteak tomatoes
4 very thin slices red onions
16 Bread & butter pickles (see Goes well with) or 2 gherkins, thinly sliced
Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, ketchup and mayonnaise in a bowl to make a sauce.
Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.
Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.