Introduction We’re a little wary about the implication that this is some signature dish that we can claim – when it comes to the burger world, just about everything has been done. Furthermore, we maintain our stance that all guesscipes can/should be adapted. However, without simply listing all the ingredients in the title (or coming up with some insufferably unrelated name like “The Juggernaut”) this seemed like the best way, This burger has a vaguely tex-mex feel, combining smokiness, sweetcorn, bacon and mushrooms with that lovely blue cheese sauce. We also have to do a little plug here for our favourite special ingredient – liquid smoke. This stuff is available in most US stores but pretty tough to come by outside of there. If you have a friend going any time soon, do ask them to buy a bottle of this stuff, or order some online. Of course, a dash of BBQ sauce will work to a degree, but it doesn’t compare to the concentrated smokiness of this stuff. Ingredients
- Beef Mince (leaner the better)
- Diced Onion
- Liquid Smoke (or BBQ sauce)
- Eggs (1 per burger + 1 for every 500g mince)
- Bacon, diced.
- Mushroom, chopped.
- Blue Cheese Sauce
- Burger Buns
- In a bowl, use your hands to combine the Mince, Onion, Sweetcorn and Liquid Smoke.
- Beat an egg for every 500g of mince and add. Crush through thoroughly with your hands.
- Shape into patties with your hands, remembering that they will shrink inwards and upwards as they cook.
- In the interest of fat-reduction, we recommend grilling these, but by all means fry or better yet – barbecue.
- Whilst the burgers cook, fry the mushrooms and bacon.
- Also fry one egg per burger – don’t let the yolk be too runny, remember there’ll be other sauce on the burger.
- When all the elements are cooked assemble; patty, bacon and mushroom, egg, blue-cheese sauce.