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1
To make the cheese slices, line a 2cm-deep, 20x30cm baking tin with baking parchment.
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2
Mix the cheese, Worcestershire sauce, English mustard, corn flour, yeast and Marmite.
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3
Place in the fridge for 2 hours.
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4
Pour the ale into a pan, set over a medium-high heat and bring to a simmer.
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5
Slowly add the cheese mixture, a handful at a time, stirring until all of the cheese has been incorporated.
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6
Allow the mixture to come to a boil and continue to whisk until smooth.
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7
Pour into the prepared tin and leave to cool to room temperature.
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8
Once cool, cut into 6 squares.
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9
Cover with cling film and chill.
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10
To make the sauce, place the ketchup, mayonnaise and yellow mustard in a bowl and mix together thoroughly.
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11
Set aside.
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12
Rub each burger with a little oil and cook them on the barbecue or in a very hot pan, flipping every 1520 seconds until cooked through.
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13
Immediately after the last flip, place a cheese slice on top of each burger and allow to melt for the final 15 seconds.
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14
Place the gherkins, cut-side down, on the barbecue for about 90 seconds or until well charred.
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15
To serve, place a burger topped with melted cheese on the bottom half of each bun.
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16
Add slices of tomato and onions, followed by lettuce leaves, 2 gherkin halves and a little sauce.
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17
Cover with the top half of the bun.
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18
Great served with a glass of the remaining ale.
