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.
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
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.
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.
5. Meanwhile, cook the burgers according to these instructions.
6. Melt a slice of cheese on each patty.
7. Now build your burger.