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To cure the bacon:

  • Sea salt 50 g
  • Demerara sugar 125 g
  • Bay leaves 2 g
  • Ground nutmeg 5 g
  • Pork belly- boneless, skinless 0.7 kg

To cook the bacon:

  • Brown Ale 500 ml
  • Water 1000 ml
  • Maple syrup 100 ml

For the burger patty:

  • Minced beef- 15%vl 950 g
  • Egg 46 g
  • Salt 5 g

For the burger salad:

  • Tomatoes 200 g
  • Red onions 100 g
  • Little gem lettuce 100 g

To cook and serve:

  1. To cure the bacon:

    • Take the bay leaves and shred them finely.
    • Mix together the sea salt, demerara sugar, nutmeg and bay leaf then rub onto the pork belly.
    • Vac pack the belly then leave to cure for 4 days.
    • Once cured remove from the bag and wash off in cold running water.
  2. To cook the bacon:

    • Place the cured pork, water, beer and maple syrup in deep half gastro tray and cover with baking paper and foil. Seal the tray so no liquid can escape.
    • Cook the pork for 4 hours at 120°C or until soft.
    • Remove the pork from the cooking liquor and blast chill.
    • Reserve the cooking liquor to glaze the bacon slices.
    • Once cool, using a meat slicer take long thin slices from the pork belly and place on a flat lined gastro tray.
    • Reduce the cooking liquor to a glaze.
    • Whilst warm brush this on to the bacon slices and bake through the oven at 180°C until the bacon is crisp and glazed.
  3. For the burger patty:

    • Take the beef mince and mix together with the egg and salt.
    • Form 10 even sized balls and press into a ring mould to the desired diameter.
  4. For the burger salad:

    • Cut the base of the little gem lettuce and take off individual leaves.
    • Cut the tomatoes into slices.
    • Peel the red onion and cut into thin rings.
  5. To cook and serve:

    • Grill the burger patty to the desired temperature.
    • When the burger is cooked and is resting, grill the bun.
    • Place the HELLMANN'S Real Mayonnaise on the base of the bun, add on the lettuce, tomato and red onion.
    • Place the burger patty on top then add on the American cheese and 3 rashers of the maple glazed bacon.
    • Top with the burger bun lid, skewer and serve.
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