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.
Ingredients
To cure the bacon:
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Sea salt 50 g
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Demerara sugar 125 g
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Bay leaves 2 g
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Ground nutmeg 5 g
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Pork belly- boneless, skinless 0.7 kg
To cook the bacon:
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Brown Ale 500 ml
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Water 1000 ml
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Maple syrup 100 ml
For the burger patty:
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Minced beef- 15%vl 950 g
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Egg 46 g
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Salt 5 g
For the burger salad:
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Tomatoes 200 g
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Red onions 100 g
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Little gem lettuce 100 g
To cook and serve:
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Brioche Bun 10 pc
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American Cheese 250 g
Preparation
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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.
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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.
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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.
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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.
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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.
