Dexter Burger with Spiced Honeyed Bacon and Portobello Mushrooms

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It’s hard to improve on perfection. Actually, it’s impossible, or it wouldn’t be perfect. So what I give you here is a different kind of perfection: the burger is the same as the Turner & George meatnificence I posted here, but the embellishments are different. 

The beef will always be the star in a great burger, followed by the bun (IMHO gotta be demi-brioche – and these from Millers Bespoke Bakery are in a league of their own) but it’s great to play around with the embellishments.

In this week’s instalment, I’ve added spiced honeyed bacon and sliced, baked Portobello mushrooms. Oh, with a slice of thick Dairylea, which melts into the burger and becomes almost liquid.

Serve with whatever else you like, it doesn’t really matter. Everything else is just a fawner to the star of the show.

Serves 2

2 x beef burgers (I used Dexter; others breeds are available, as they say!)
4-6 rashers smoked streaky bacon
1 tbsp runny honey
1/2 tsp cayenne pepper
1/2 tsp coriander powder
2 large Portobello mushrooms
2 thick Dairylea cheese slices

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1. Preheat the oven to 180C/Gas 4. Lay a sheet of baking parchment on a baking tray, then layer the bacon rashers on the parchment. Cook in the oven for 10 mins.

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2. Put the honey, cayenne and coriander into a small saucepan and gently heat until combined. This should take less than a minute. Take care not to burn.

3. Take the bacon out of the oven and use a pastry brush to brush the honey mixture over the rashers. Return to the oven for a further 5-10 mins.

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4. At the same time, put the sliced mushrooms on another baking tray and put in the oven. Cook for 5-10 mins until they release some of their water.

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5. Meanwhile, cook the burgers according to these instructions.

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6. Melt a slice of cheese on each patty.

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7. Now build your burger.

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8. Glorious!

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2 Comments

Filed under Beef, Recipe Shed

2 Responses to Dexter Burger with Spiced Honeyed Bacon and Portobello Mushrooms

  1. Nick

    Why buy the burgers? 500g of beef and 500g of pork or lamb mince. Finely chop two shallots or a small onion and 2-3 cloves of garlic, dry fry cumin and fennel to release oils for a few minutes, add to mixing bowl, add squirt of L & P, tablespoon of Dijon mustard and tomato purée. Add chopped fresh thyme and curly (or flat) parsley, mix in 1 or 2 egg yokes to bind.

    Make into 6-7 patties, leave in fridge to firm. Heat large frying pan, add 2 tbls of olive oil until really, really hot, put patties in. Add butter, fry for 6 mins on each side.

    • keithkendrick

      The burgers only cost £2.50 each, including the buns, which is a bargain. I usually make my own (see my burger archives – http://reluctanthousedad.com/tag/burger/ ) but I would never bind with egg. I prefer a loose, open burger, in the way that Heston Blumenthal recommends. I love the sound of the cumin and fennel seasoning in yours, though.