20/09/2015

Recipe: The Patience Burger


We called this 'The Patience Burger' because we were faffing around in the kitchen for a good 2 and a half hours. In reality it's just a few of our favourite foods thrown in a brioche bun: beef patty, bacon, jalapenos,  mac 'n' cheese and a hell of a lot more cheese. If you're after a tidy or pretty burger, this ain't the one for you! A lot of sweating and swearing was involved whilst creating this beast, but boy, was it worth it!

For our first burger recipe we wanted to combine our skills as a duo. Usually James is the patty-making-extraordinaire, whilst I (Leigh) just eat the burgers. It's a pretty good deal! However, if there's one thing I do well, it's a half decent pasta dish! We decided to combine the two into one burger for the ultimate burger with a bit of a jalapeno punch. We were inspired by the recent #asdaMEATup event and sourced almost all of our ingredients from ASDA.

For the burger you will need:


For the spicy mac 'n' cheese you will need:


For the sauce you will need:
  • Dollop of ketchup
  • Dollop of mayonnaise
  • Dollop of American mustard
  • 1 tspn of gherkin juice
  • 1 tspn of Worcester sauce












Let's start with the fiery mac 'n' cheese then, shall we?


  • Pre-heat the oven to 180 degrees.
  • Bring the macaroni to the boil in a large saucepan and let it simmer for around 11 minutes, so it's slightly firm. Add a dash of salt to taste.
  • Whilst the macaroni in boiling, beat an the egg in a small bowl.
  • Drain the macaroni and leave to the side.
  • Melt the butter in a saucepan over the hob then add the flour slowly, whisking over a medium-low heat. Keep whisking to make sure it doesn't burn.
  • Slowly pour in the milk, still whisking as you go, before adding the mustard powder.
  • Reduce to a low heat and cook for about 5 minutes or so until you see the sauce start to thicken.
  • Once it has cooked, pour around 1/4 of the sauce into the beaten egg. Be sure to whisk it constantly to avoid cooking and spoiling the egg!
  • Pour the egg mixture back into the sauce and whisk some more.
  • Add the cheese (both parmesan and cheddar) into the sauce and keep stirring until it completely melts. Add salt and pepper to taste.
  • Add smoked paprika and cayenne pepper (optional).
  • Chop the jalapenos up into tiny pieces and mix evenly into the bowl of drained macaroni. Then, pour the macaroni and jalapenos into the sauce mixture and stir.

At this stage you'll have a runny mac 'n' cheese that is pretty delicious to eat just as it is. However, as this mac 'n' cheese is another layer in a burger, I prefer to bake it to keep it well contained within the bun.

  • Rub an ovenproof dish with butter to ensure your mac 'n' cheese doesn't stick, then sprinkle a generous amount of breadcrumbs on the bottom of the dish.
  • Pour your mac 'n' cheese mixture into the dish and then top with more breadcrumbs and more cheese! YUP. MORE CHEESE.
  • Bake for around 20-25 minutes until the breadcrumbs start to brown.
  • The breadcrumbs on the bottom and top help the mac 'n' cheese keep it's shape making it the perfect layer for inside a burger.

NOW, IT'S BURGER TIME!

  • Mince the steak by hand. Yep, by hand, which means not using a mincer at all! Cut the steaks into chunks and then pop into the freezer for 10-15 minutes to cool. The cut into smaller chunks and bash at them with a cleaver for a bit. It's going to look a bit of a mess and will take a lot of patience, so be prepared to take breaks in between. During those breaks pop the steak back into the freezer to keep the meat cold. The irregular larger chunks of steak when minced by hand are absolutely delicious when you bite into the final patty. If you have a home mincer and would rather use that than stand around beating steak with a large blade for an hour, then go ahead. 
  • When the steak is fully minced or you just feel like you can't go on much longer, divide the meat evenly and roll each into balls. The minced steak should form together easily.
  • Sprinkle some black pepper and sea salt on top of the balls and rub with some olive oil.
  • Place the meat balls into a smoking dry pan  and within the first 5-10 seconds press the balls down flat into a patty. This will create a thin, delicious crust on the outside of the burger.
  • After 20 seconds of high heat sizzling, turn down to medium-low for around 5 minutes, flip the patties, and keep on medium-low heat for another 5 minutes.
  • Once your patties are cooked, rest them inside foil with a slice of cheese on each and let them rest for a few minutes (just as you would a steak).
  • Toast the brioche buns on the inside only.
  • For the sauce, combine the ketchup, mustard and mayonnaise evenly and add a teapoon of gherkin juice and mix. Then add a teaspoon of Worcester sauce and mix. 
  •  Drain the steak's juices from the foil into the sauce and mix - MMMM!
  • Apply the sauce to each side of the bun, then build the burger as follows: bottom half bun, sauce, beef patty with sliced cheese, mac 'n' cheese portion, sauce, lettuce, sauce, top half of bun.
  • EAT.

Let us know if you decide to make The Patience Burger by either tweeting us or leaving a comment below.

Follow

1 comment:

  1. Oh gosh this looks immense. Please can you make one and delivery it to moi!?? I'd be eternally grateful!

    ReplyDelete

Thanks for taking the time to leave a comment. LETTUCE know what you think!

BURGERFACE. All rights reserved. BLOG DESIGN BY Labinastudio.