Rarebit & sauerkraut burgers

Shape the beef mince into 4 balls, then flatten into burger patties. Make a wide dimple in the centre of each (this will ensure the burger doesn’t bulge when cooking). Cover and chill for 30 minutes. Meanwhile, light the barbecue.

To make the topping, melt the butter in a pan over a low-medium heat and, when foaming, add the flour. Cook gently, stirring, for 2 minutes. Gradually add the ale, stirring until smooth. Bring to a simmer and cook for 5 minutes, stirring continuously. Take off the heat, stir in the cheese, then return to a very low heat and melt. Add the mustard and Worcestershire sauce; season and set aside. It will thicken slightly on cooling.

When the barbecue is hot, rub the burgers with the oil and season with salt on both sides. Cook over direct heat for 4-5 minutes on each side, or until the juices run clear and no pink meat remains. Briefly toast the cut side of the buns at the same time. Add a spoonful of rarebit topping to each burger, close the lid of the barbecue and allow the topping to melt for a minute or so.

To assemble the burgers, spread the base of each bun with a little ketchup and mustard (if using), then add the salad components before topping with the burger patties, sauerkraut and bun tops.