Ingredients

Method

• 720 g grass-fed beef mince
• 8 rasher back bacon
• 200 g white cheddar, grated
• 1 medium tomato, sliced
• 4 leaves iceberg lettuce
• 1 T mustard butter (recipe below)
• For the mushroom sauce
• Sea salt and freshly ground black pepper, to taste
• Olive oil, for frying
• 65 g mushrooms, finely diced
• 1 cup milk
• 18 g butter
• 18 g flour
• a dash black truffle oil
• For the mustard butter
• 2 t mustard
• 1 T unsalted butter
• For the burger buns
• 250 g flour
• 1 t salt
• 13 g unsalted butter
• 8 g yeast
• 150 ml tepid milk
• sesame seeds

Method

Ingredients

Mould the mince into 4 patties, then sear over a medium heat on both sides until dark brown.

Top each patty with 2 rashers bacon, a little mushroom sauce and 50 g grated Cheddar. Put under the grill until cheese has melted.

Spread the buns with mustard butter and grill until lightly toasted.

Place each pattie on a bun with 2 slices tomato and an iceburg lettuce leaf.

To make the mushroom sauce, sweat the mushrooms in a drizzle of oil over a high heat, then season with salt and pepper. Set aside. Add the milk to the same pan and bring to a boil.

Meanwhile, melt the butter and mix with the flour to form a paste. When the milk comes to the boil, whisk in the butter-and-flour mixture. Reduce the heat to low and allow the sauce to thicken, stirring continuously. Add the mushrooms and season with salt, pepper and a dash of truffle oil.

To make the burger buns, preheat the oven to 160°C. Mix the flour, salt and butter in a dough mixer to form soft crumb-like texture. Dissolve the yeast in the milk, then add to the flour mixture and knead to form soft dough.

Place the dough in a bowl in a warm place and leave until doubled in size. Shape into 130 g balls, dip in water and then into the sesame seeds. Press flat and allow to rise until tripled in size. Bake for 20 minutes, or until golden brown.