Summer Smoke Stack

The Official National Burger Day Build for 2022

what you'll need

Big Al’s Prime Burger
Deli Delicious Brioche Bun
Crispy Onions in Melted Beef Fat
Pickle Slices Tossed in Blender's Chipotle Mayo
Smoked Bacon
Burger Cheese Slices
Shredded Lettuce
Mayo

what to do

Heat the hotplate to 180/190°C.
Shred the lettuce thinly
Chop 20g pickle slices into small pieces, combine with 15g chilli mayo and add 5g of pickle juice. Mix well and set aside.
Cook off the smoked bacon slices and reserve for burger build.
Cook the prime burger by placing it on the hotplate making sure all of the underside of the burger is in contact with the surface of the grill. This will ensure even colouration and cooking.
Flip over after 3mins onto the other side and cook for 2.5mins, adding the cheese slices for last minute.
Toast the brioche buns and melt the beef fat. Once melted drip the tobacco onions in the beef fat.
Ensure the burger has a core temp of 75°C
To build the burger, spread the mayo on the base and shredded lettuce, and top with burger and cheese.
Place the crispy bacon on top of this, with the chilli mayo/pickle mix next. Top with the beef fat-soaked tobacco onions and the brioche top.

keep for later

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