Jamie Oliver's 'ultimate' recipe for 'juicy' BBQ burgers perfect for bank holiday

The May is just around the corner, and what better way to celebrate the extra day off than a nice barbecue? And to impress guests with your culinary skills, then this dish has to be on the menu. certainly knows a thing or two when it comes to cooking great food and when it comes to barbecues, you can't have a good one without a decent . Therefore, pairing the two together, home cooks are in for a treat with this recipe for the "ultimate barbecue burgers".

These "succulent and juicy" burgers are layered with "oozy" melted cheese and a delicious crunchy slaw. They are packed with flavour, and the best thing about it is that the renowned chef assures that following the method is "not too tricky". So if you haven't already it's time to get barbecues ready to put this tasty recipe to the test.

Ingredients:

• 1 x 840g jar large whole pickled gherkins
• 1 fresh red chilli
• 1/2 a bunch of fresh herbs (10g), such as parsley, dill, mint
• 3 or 4 whole cloves
• 800gs higher-welfare minced chuck steak (22% fat)
• 800 slices higher-welfare smoked pancetta or bacon
• 2 teaspoons American or English mustard
• 4 thin slices of Gruyere cheese
• 2 ice cubes

Burger sauce:

• 3 heaped tablespoons Greek yoghurt
• 1 heaped tablespoon tomato ketchup
• 1 teaspoon Worchestershire sauce
• 1 teaspoon Tabasco sauce
• 1 teaspoon English mustard
• 1/2 a lemon
• 1/4 iceburg lettuce

Rainbow slaw:

• 400g fresh mixed-colour beetroots
• 1 eating apple
• 1/2 a bunch of fresh mint (15g)
• 1/2 a lemon
• extra virgin oil

Method:

Preheat the griddle with the burners on medium. The temperature gauge should register about 200°C.

Remove the gherkins from the jar and set to one side. Trim and finely slice the chilli, roughly chop the herbs and place in the gherkin jar with the cloves. Finely slice the gherkins on the diagonal (use a crinkle-cut knife, if you've got one), then return them to the jar, pop the lid on and give it a few turns to get the flavours all mixed up.

Place most of the burger sauce ingredients in a bowl, then squeeze in the lemon juice, mix and season to perfection. Finely slice the lettuce, add to the bowl and give it a good mix.

For the rainbow slaw, wash, trim and grate the beetroot and apple, roughly chop the mint and any nice beetroot leaves, and place in a bowl. Squeeze over the lemon juice, drizzle over 1 tablespoon of extra virgin olive oil and season to perfection

Scrunch up the mince with your hands and give it a good knead, then divide into 4 and shape into cricket balls, patting them together well but not packing them too tightly. Season with sea salt and black pepper.

Place the burgers on the griddle, squash to about 1½cm thick using a burger press or spatula, and add the bacon alongside. Cook for 1 minute, then flip the burgers and bacon, brushing ½ teaspoon of mustard over the cooked side of each burger. Cook for a further 1 minute, flip the burgers again and top each with a slice of cheese and 2 slices of crispy bacon.

Place the basting domes on the griddle so they are each covering 2 burgers, then slide 1 ice cube under each - they will melt, creating steam and giving you beautiful oozy cheese. Cook for 1 more minute, or until the cheese has melted.

Cut the buns in half and toast on the griddle for 1 minute, turning halfway

To serve, spread some burger sauce over the base of each bun, then top with a cheesy burger, a dollop of slaw and a few gherkin slices - the rest will keep happily in the fridge for up to 1 week. Dig in!