Recipe consists of:

• 8oz patty
• Aged infused beef fat
• Squeezy cheese
• Sliced Farm Gherkins
• Fermented ketchup
• Dijon mustard
• Burger onions
• Brioche bun
• Bacon and chicory jam
• Infused salt aged fat
• Butterhead lettuce

Aged, Infused Beef Fat

• Render fat slowly in a pan, with a splash of water initially to stop it catching
• Once the fat has visibly rendered add the beef tea trim and cook gently for 20 minutes
• Add herbs and garlic, increase heat slightly and cook for 5 minutes
• Remove from the heat and allow to infuse until fat cools to room temperature
• Pass through a chinoise and set in the fridge
• Portion into mincer sized pieces and store in vac pac bags in freezer

Burger Patty

• Prep beef by removing any obvious sinews and breaking down into mincer sized pieces
• Defrost desired weights in fridge overnight and begin mincing first thing in the morning, when the meat is still part frozen
• Combine cuts of meat and mince through medium grate, taking care to work the proteins as little as possible
• Add frozen aged beef fat to mincer and combine with other minced meat
• Sprinkle over 4% of the weight of beef in burger seasoning and carefully mix
• Form into 220g balls and press manually between acetate
• Use within 48 hours of making

 Squeezy Cheese

• Combine ingredients in a vac pac bag and steam at 75c. for 12 minutes until cheese is completely melted
• Blend thermomix speed 6 temp 75c. for 2 minutes, scrape down sides
• Turn to speed 10 and blitz for 1 minute until smooth and homogenous
• Pass through a chinoise and transfer to piping bags whilst warm
• Chill

Bacon and Chicory Jam

• Sweat off the bacon in a little oil and allow the water to release so that it begins to colour. It does not want to be crispy.
• Remove bacon from pan and dispose of the fat.
• Sweat the veg in the pan and once soft add the bacon and the rest of the ingredients, apart from the balsamic
• Cook over a low heat and stir regularly until jam like consistency is achieved.
• Once cooked, stir in the balsamic and check the seasoning.
• Chill

Fermented Tomato Ketchup

• Heat oil in a large puree pan and add the red onions and garlic and sweat until soft
• Add chilli flakes, red wine vinegar, dark brown sugar, gherkins and soy sauce and cook for 2 minutes
• Add tomato puree, fermented tomato juice, and fermented tomato pulp
• Simmer on a low heat for 1 hour, stirring regularly
• Blend in batches in a thermomix, speed 10 for 2-3 minutes
• Pass through chinois into clean large puree pan and reduce slowly and carefully until desired consistency is achieved

Burger Onions

• Heat pan until fairly hot and add the beef fat
• When it’s smoking add the onions, salt and sugar and stir to combine
• Cook quick and hard, allowing onions to catch and caramelise in places, until they are just starting to break down
• Remove from the pan and chill quickly