The Ploughman's Burger

This recipe takes the core elements of a classic ploughman’s lunch—cheddar, chutney, pickled onion, bread—and re-engineers them into a structured, grill-friendly burger.

Ingredients (Makes 2 burgers)

Burger & bread

• 300g minced beef (15–20% fat)
• 2 brioche or soft white buns
• Salt & black pepper
  

Ploughman’s elements

• 4 slices mature cheddar (the sharper the better)
• 2 tbsp Branston-style pickle or any chunky chutney
• 1 large pickled onion (sliced) 
• 1 small apple (sharp variety like Bramley or Granny Smith), thinly sliced
• 2 rashers streaky bacon
  
• 1 tbsp English mustard
• Butter (for toasting buns)
  

Step 1: Form & season

Divide beef into 2 loose patties (don’t overwork)
Season generously with salt & pepper just before grilling

Step 2: Cook bacon & apples

Grill bacon until crisp → set aside
Briefly grill apple slices (30–60 sec each side) to soften and lightly caramelise. Repeat with the slices of pickled onion until slightly browned.

Step 3: Grill the burgers

Sear patties over direct heat (2–3 min per side)
Move to indirect heat, add cheddar on top, close lid to melt

Step 4: Toast buns

Butter the cut sides, toast quickly over the grill

Assembly (In Order)

Bottom bun
Thin layer of chutney
Burger with melted cheddar
Bacon
Grilled apple slices
Pickled onions
Optional mustard on the top bun