We always read the labels when we food shop. The other day we noticed a burger, in a well known supermarket, had a lot of stuff in it. We counted 39 ingredients!
Ours apparently has 39 too, and they’re all there for a reason. So we thought we’d show you what how we build a better burger, and you won’t have to google anything since we don’t use stuff like mono and diacetyl tartaric acid esters or diglycerides of fatty acids or monosodium glutamate etc.
So here’s our burger and its ingredients from the bottom up. A brioche bun – flour, water, butter, salt.
While it’s toasting we get a few things together.
We toast it top and bottom for a little crunch and so it stands up better to the juices from the other things about to go on top of it.
Burger sauce, thicker on the bottom. Mayonnaise, tomato ketchup, Dijon mustard, celery salt, paprika, horseradish, pureed garlic, malt vinegar, sugar and fine minced sweet pickle.
Lettuce. We like Cos at the moment since it helps protect the bottom and has a little crunch and it is readily available and the quality is good. We’ll change it up over the summer.
Thick Tomato. And a good hit of Kosher salt and our black pepper blend since they really make a tomato taste more tomatoey. One big slice when the very large tomatoes are good quality. We bought smaller ones today.
More lettuce. Red Cos this time. This had a nice flavour.
Plenty thinly sliced red onion.
The meat. We’re currently using ground beef from Donald Russell with a 15% fat content. Legally we have to cook burgers well done, but not for much longer! Thanks to an inspection by our Health Inspector and Microbiologst we’ll shortly be one of a few restaurants in the Cambridge area able to do medium rare if that’s what you would prefer – (that’s what everyone should prefer!) – and in the future when we don’t legally have to murder the burger we’ll maybe move to using our preferred mix of ground chuck, sirloin and short-rib and up the fat content to 20% using pork back fat.
But the patty isn’t just the beef. We gently mix in some white pepper, cayenne, thyme, oregano and Worcestershire sauce. And just before we cook it we season it with our black pepper mix of five different sizes of grind and Kosher salt. Salt pulls moisture out of meat which is why that’s a last minute thing.
While the now cheese topped burger goes back into the salamander, we stick some courgette pickle to the lid and get the onion rings and chips on the go. We slice our courgette quite thinly and soak it and some thinly sliced white onion in salt and water for a while. After draining and rinsing we put the courgette into apple cider vinegar, sugar, mustard powder, mustard seed and turmeric until it’s a pickle.
Back to building the burger now the 9-month matured English cheddar is all happy and melty.
A sliced portobello mushroom that we oven cook in red wine and balsamic vinegar is next up.
Thinly sliced smoked streaky bacon, also coming in from Donald Russell.
Onion ring. Sometimes two. The crunchy batter is Woodford’s Wherry beer, flour, fresh yeast and sugar.
And then the lid – and a stick – to maximise the chances of it getting to the table in one piece.
Chips – twice cooked Maris Piper potatoes and some ketchup. Sometimes we make a batch of curry ketchup and we’ll ask if you’d prefer that when we have it. Want mustard or mayo? Just let us know.
So there you have it. Our 39 ingredient burger.
And if you’ve read this far we’ll just let you know one more thing. Tuesday through Saturday, between 6 and 7 p.m. you can have this burger with a pint of our Beer of the Day for £10.00
We’ll also let you substitute any of our draught beers for an extra £1.50 and you can even have our Chicken Burger or a Veggie burger instead of the Beef Burger if you prefer.
Chicken burger blog post later, but it’s much lighter fare than this baby.