To celebrate the US election, try this mouthwatering hamburger recipe from celebrity chef Guy Fieri
Straight-Up With a Pig Patty Burger
2 heads of garlic
Extra-virgin olive oil
Sea salt and freshly cracked black pepper
30g unsalted butter, softened
340g thinly sliced applewood smoked bacon
900g lean mince
60ml Cheese Sauce
60ml low-sodium chicken broth mixed with 1 ½ tbsp water
4 soft brioche hamburger buns
1 dill pickle, finely sliced
½ sweet onion, very finely sliced
1 heritage tomato, finely sliced
¼ head iceberg lettuce, finely sliced
For the “donkey” sauce:
60g roasted garlic
1 tsp regular yellow mustard
4 dashes Worcestershire sauce
¼ tsp sea salt
4 pinches ground black pepper
Mix mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper until smooth.
For the cheese sauce:
30g unsalted butter
45g all-purpose flour
235ml whole milk, warmed
1 tsp sea salt
1 pinch grated nutmeg
85g grated cheese
In a saucepan, add the butter over medium heat. When melted, sprinkle with flour and stir with a whisk. Cook over low heat until they combine into a thick mixture like wet sand. Once combined, stir for 1 to 2 minutes. Pour in the milk slowly as you whisk. Continue stirring for 3 to 4 minutes until the mixture thickens up. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use.
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Cut off top third of garlic head to expose the cloves. Place onto a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place in the oven for about 1 hour 15 minutes. Remove from oven and allow to cool. Seperate garlic cloves from their husks. Keep until ready to use.
Mince 1 tsp of roasted garlic and melt with butter in small saucepan. Season with salt. Gently warm until garlic becomes fragrant. Set aside in the fridge.
To prepare bacon for the pig patties, set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook for about 1 ½ to 2 hours until the bacon is very tender and almost falling apart. Drain and set aside to cool.
Set a flat grill pan over high heat. Divide the bacon into four even portions to form a patty and place on the grill. Press down with the foil-covered brick to squash bacon together and into a flat patty so it crisps. Cook until golden, 3-4 minutes. Remove and keep warm.
Divide ground beef into four equal portions (225g each) and form into four tight balls. Sprinkle the hamburger ball with salt and pepper. Place the hamburger balls on the griddle pan (which still has some bacon fat on it) and flatten with a strong, flat metal spatula to approximately ¾ cm thickness.
Cook the burgers for 1 ½ minutes so they develop a crust on the first side. Flip and cook for 1 minute on the second side to develop a crust. Top off the hamburger with a slice of cheese. Place a dome-shaped lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is cooked and the cheese is melted, remove dome lid and set burgers aside.
Brush the cut sides of the buns lightly with garlic butter. Toast buns on the flat top for 3 to 4 seconds until golden and crisp. Flip and toast the outsides for 3 to 4 seconds.
To assemble, smear “Donkey” Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon “pig patty”, the onions, tomato and lettuce, and then cover with the top half of the bun. Wrap in waxed parchment paper and serve immediately.
Guy Fieri’s Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking (William Morrow, RRP £12.30, amazon.co.uk)
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