By William Lander, Shaun Searley and Daniel Morgenthau
We didn’t want to just make any old cheeseburger for QCH so we subbed in some of our favourite ingredients while, we hope, remaining true to the idea of a bloody great cheeseburger. Dripping toast might seem excessive in addition to the brioche bun. And it is! But it has a double purpose, adding both extra crunch and extra savoury richness. We use mince that is at least 15 per cent fat – it is softer and more delicious.