American-Style Cheeseburger With Potato Wedges inspired by Cloudy With a Chance of Meatballs (2009)
Cloudy With a Chance of Meatballs (2009), “Make it rain food.” A huge thunder storm cloud rains cheeseburgers. (18 mins 40 seconds)
If these started falling from the sky, we probably wouldn’t be mad about it. For this all-American cheeseburger, you’ll top British beef patties with oozing cheddar cheese, crispy onions and Gousto‘s special sauce. Serve in brioche buns with wedges and pickled cucumber.
For 2 people [double for 4]
- 40g cheddar cheese
- 2 butter brioche buns
- 30ml tomato ketchup
- 30ml red wine vinegar
- 3.8g yellow mustard seeds
- 1/2 cucumber
- 250g British beef mince
- 15g crispy onions
- 30ml mayonnaise
- 3 white potatoes
- 20g mustard ketchup
- 8ml soy sauce
You’ll also need
Pepper, salt, sugar, vegetable oil
Cooking instructions 35 mins
For 2 people [double for 4]
Preheat the oven to 200°C / 180°C (fan) / gas 7. Boil half a kettle. Cut the potatoes (skins on) into wedges, then add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up. Put the tray in the oven for 25-30 min or until the wedges are golden and starting to crisp.
While the wedges are cooking, slice the cucumber in half lengthways, then slice the halves into wedges. Add the red wine vinegar, yellow mustard seeds, 1 tbsp [2 tbsp] sugar, a splash of boiled water and a pinch of salt to a bowl and stir until dissolved. Add the cucumber wedges to the bowl and give everything a good mix up, then set aside – these are your quick-pickled cucumber wedges.
Tip: Give the cucumber the occasional shake while pickling!
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat. Slice the brioche buns in half. Once hot, add the brioche halves, cut-side down, and cook for 2-3 min or until toasted, then set them aside until serving. Reserve the pan.
Tip: Cooking for 4? You may need to do this in batches!
Add the beef mince and soy sauce to a large bowl with a generous grind of black pepper. Knead thoroughly until fully combined (kneading the patties for longer will make them more tender!). Shape into 2  burger patties.
Return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the burger patties to the pan and cook for 3-4 min on each side or until cooked through.
Tip: Push the patties down with a spatula so they cook evenly.
Meanwhile, combine the mayo, ketchup and mustard ketchup in a small bowl – this is your special sauce. Grate the cheddar cheese.
Once cooked, divide the grated cheese between the burger patties and cook, covered, for 1-2 min further or until the cheese has melted – these are your cheeseburger patties. Drain the quick-pickled cucumber wedges and discard the liquid.
To assemble, spread the special sauce onto each toasted brioche base, then top with a cheeseburger patty, a sprinkling of crispy onions and a toasted brioche lid – this is your American-style cheeseburger. Serve the potato wedges and quick-pickled cucumber wedges to the side. Enjoy!