Maple & beer bacon burger
Home cured streaky bacon glazed with maple syrup and beer - giving the burger a sweet malty flavour. We have served it with HELLMANN'S Real Mayonnaise. You can add in some smoked paprika to add a smoky touch.
Beef
Pork
Main courses
Ingredients
Maple & beer bacon burger
−
+
£108.84
To cure the bacon:
Sea salt
/g
50.0 g
0%
Demerara sugar
/g
125.0 g
0%
Bay leaves
/g
2.0 g
0%
Ground nutmeg
/g
5.0 g
0%
Pork belly- boneless, skinless
/kg
0.7 kg
0%
To cook the bacon:
Brown Ale
/ml
500.0 ml
0%
Water
/ml
1000.0 ml
0%
Maple syrup
/ml
100.0 ml
0%
For the burger patty:
Minced beef- 15%vl
/g
950.0 g
0%
Egg
/g
46.0 g
0%
Salt
/g
5.0 g
0%
For the burger salad:
Tomatoes
/g
200.0 g
0%
Red onions
/g
100.0 g
0%
Little gem lettuce
/g
100.0 g
0%
To cook and serve:
HELLMANN'S Real Mayonnaise 10L
/ml
150.0 ml
0%
Brioche Bun
/pc
10.0 pc
0%
American Cheese
/g
250.0 g
0%
/
To cure the bacon:
-
Sea salt 50.0 g
-
Demerara sugar 125.0 g
-
Bay leaves 2.0 g
-
Ground nutmeg 5.0 g
-
Pork belly- boneless, skinless 0.7 kg
To cook the bacon:
-
Brown Ale 500.0 ml
-
Water 1000.0 ml
-
Maple syrup 100.0 ml
For the burger patty:
-
Minced beef- 15%vl 950.0 g
-
Egg 46.0 g
-
Salt 5.0 g
For the burger salad:
-
Tomatoes 200.0 g
-
Red onions 100.0 g
-
Little gem lettuce 100.0 g
To cook and serve:
-
Brioche Bun 10.0 pc
-
American Cheese 250.0 g
Preparation
-
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.
-
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.
-
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.
-
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.
-
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.
