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