There’s only one proper way to build a British-inspired burger: with a half pound of All-American beef goodness.


1 Holten TNJ burger
¼ cup English cucumber salad
1 slice dill Havarti cheese
1 burger bun

Cucumber Salad (prepare fresh daily)

2 English cucumbers, peeled, seeded, sliced into half moons
⅓ cup white wine vinegar
1 Tbsp lemon juice, freshly squeezed
2 tsp extra virgin olive oil
1½ tsp sugar
1 tsp salt
Dash pepper
½ cup Kalamata olives, diced
1 shallot, minced
½ cup parsley, minced

Place cucumbers on paper towel and in the fridge. Place vinegar in a small saucepan and reduce to 2 Tbsp. Cool down the vinegar. Once cool, whisk the vinegar with the extra virgin oil, lemon juice, sugar, salt and pepper. Toss the liquid mix with the cucumbers, olives, shallots and parsley. Hold in cooler for service.


Place the TNJ burger on a 350° grill or flattop. Once the burger begins to thaw and form juice pockets on the top, it’s ready to flip.

Burger cooking 101: Only touch a burger twice when it’s on the grill, once when you flip it and once when you take it off. Do not press on the burger, do not poke the burger, and do not bother the burger. The more a burger is handled, the higher the likelihood of a subpar performance and a dry patty.

When the burger has been flipped, top it with the dill Havarti cheese

Place the burger on the bottom bun and top it with the cucumber salad. It’s done — easy, fresh, vibrant and delicious!

Provided by Branding Iron Holdings

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