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The perfect Cheese and bacon burger recipe

 

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Imagination Food Design
Description Fresh char grilled Beef burger with basting sauce

Preparation time 20 min
Cooking time 15 min
Ready in 35 min
Recipe yield 5 / 200g burgers

For the Burger
Ingredients:

500g of minced beef
500g minced veal
60g toasted and ground coriander seeds
60g Ground cumin seeds
5g black pepper
1 Tbls Himalayan pink salt
2 tbls /60ml Mrs Balls Chutney or mango chutney
2 Tbls /60ml All Gold /Wellingtons or Heinz tomato sauce
1 tbls Worcestershire sauce.
2 Onions finely chopped and fried
3 cloves fresh crushed or chopped garlic
1 / 30g bunch chopped Italian flat parsley
3 Whole eggs
300g Dried Bread crumbs
100ml fresh milk

Ingredients for the burger filling
10 slices of crispy bacon
400g Sliced or grated cheese
5 Sliced Dill pickles
1 Large onion thinly sliced
5 Green salad leaves Coz or Lolo Biondi
5 Soft jumbo sesame burger buns
100g Garlic butter to fry the burger buns with before assembling.

Method:
Soak the dry bread crumbs in the milk before adding them to the mince mixture
Fry the diced onions till soft.
Add all the ingredients together and mix in a mixing bowl. Divide the burgers into 200 grams and shape into burgers by hand or with a burger press. Put the finished burgers on a tray and place in a fridge to set.
Heat a griddle pan and char grill the burgers to perfection.
Mix some mayonnaise with the basting sauce to top the burger with.
Melt the garlic butter in a pan and fry the burger buns before assembling.
Place on a burger bun or serve with a suitable salad.

The basting sauce for the burger
Crown National Meister Club Monkey gland sauce mixed with Meister club basting and spare rib sauce equal parts.
Chef’s tip: baste the burgers 5 min before you finish cooking them on the open flame grill to caramelize the basting sauce before serving.

 

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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