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A Filthy Filthy Burger

A Filthy Filthy Burger

For all the fancy burgers out there, an much as I and many of us love them, at times all you want is a filthy greasy finger licking burger of the purest variety where the juices run down your arm. Sure you can go to somewhere like Bleecker and order one of the best such burgers on the market, but you can just as easily make such a burger at home, and me oh my oh you, it’s really fucking good. Bare in mind that the sauce is best made a few hours in advance.

Ingredients for 2

For the Burger:
350g 12% fat beef mint
2 sesame seed buns
2 slices of processed burger cheese (4 slices if you want to really go cheesy)
4 rashers of smoked bacon
1 onion – sliced

For the sauce:
Tablespoon of Mayonnaise
2 teaspoons dijon mustard
1 dessertspoon ketchup
1/4 of a small onion – very finely diced
1/4 of a dill pickle – very finely diced
2 teaspoons of dill pickle juice
Juice of 1/4 a lemon
pinch of salt
pinch of ginger powder
pinch of cumin powder
pinch of smoked paprika

Method

First make the sauce by mixing all the ingredients in a bowl, taste and adjust with more of any of the ingredients if you need, then leave to rest for a long as you can give it, it’s best after about 2 hours.

For the burger divide the mince into four equal balls and then squash them flat on the board with the palm of your hand. You want them about the 1-1.5cm thick and don’t worry about the edges not being uniform.

Next heat two frying pans, one heavy bases and one normal. Once the non heavy frying pan is hot add a splash of oil and fry the onions for about 3 minutes, push them to the side and add the bacon and fry till it’s starts to crisp. Turn off the heat.

While the bacon fries, toast the bun halves in a toaster (or dry fry them as the heavy bases frying pan heats up), and fry the burgers in the heavy based frying pan. Cook the burgers until the colour of the meat is turned grey from cooking around the edges (about 1.5-2mins), then season the raw tops with salt and pepper and then flip them. Add a slice of cheese to 2 of the patties and let cook for a further 1.5-minutes. Once cooked remove the patties from the pan.

To build the burger spread a teaspoon of the sauce over the bass of the bun then add the non cheese patty, top with some of the onion. Top with the cheese topped patty, more onion and the bacon rashers. Finally spread another teaspoon of the sauce over the inside of the top of the bun, and put it on top.

Enjoy served with fries covered in the sauce and chilli sauce, or sweet potato fries.

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