Anyone who thinks we pub-goers spend our time talking rubbish, take heed: this idea came from a American drinker I’ve been calling Rick, but who is actually called Rob (I’ve just been told).
Anyway, Rick/Rob, whoever: you are a superstar of inspiration in the Recipe Shed – for this is one of the greatest burgers I’ve ever made.
The secret ingredient? Bacon dust.
SAY WHAT THE FFFFFF!!!
Yep, dust made from bacon. It is so easy to make, but so amazing effective.
Simply fry a few rashers of smoked streaky bacon in a dry pan, or grill it under a hot grill, until as crisp as a Frazzle. Allow to cool, then transfer to a spice or coffee grinder and whiz to a powder.
Then mix it into around 500g burger mince (I prefer mince with 20% fat for a juicier mouth-feel), shape into a couple of fist-size balls, squash into patties, and cook in a lightly oiled frying pan to your liking – then slaver over the smoky, salty hit that dances on your tastebuds like an ignited Michael Flatley.
The buns, accompaniments you use are entirely up to you, but I’ve gone for demi-brioche buns, a tablespoon of coleslaw, a small handful of rocket, crispy fried red onions, sauteed mushrooms, with the obligatory plastic burger cheese (no other cheese will do).
For a sensational sauce, I mixed 1 tbsp of The Ribman’s Mother of God hot sauce, with 1 tbsp each of mayo and tomato ketchup.