Preheat the grill to high. Have an ovenproof frying pan ready.
Fry the beef mince in the pan, breaking it up, until it takes on some colour. Leave a little fat in the pan if you like.
Finely dice the gherkins and stir them into the hot mince with the tomato purée and mustard. Season to taste with salt and pepper.
Spread the mince mixture evenly in the pan. Sprinkle over the grated cheddar.
Put the pan under the grill for 5–8 min, until the cheddar has melted and is lightly browned. Leave to rest briefly.
Serve hot. A crisp salad or some finely shredded iceberg lettuce goes well with it for that classic burger moment.
Good to know
When you want the taste of a cheeseburger but without the bun, this bake is just right. Savoury, juicy and pleasantly uncomplicated.
Swaps
Cheddar → Alpine cheese such as Gruyère (often stronger in flavour, also provides calcium); beef mince → turkey mince (also plenty of protein); gherkins → fermented cucumbers (made with lactic acid bacteria, depending on the product); tomato purée → unsweetened passata (a little more volume, usually milder)
Allergens
Contains milk (cheddar) and mustard. Usually well suited to children if mildly seasoned; in pregnancy it's fine with mince cooked right through and cheese made from pasteurised milk.
