Maple and Beer Bacon BurgerDownload
Preparation Time30 minutes
To cure the bacon, take the bay leaves and shred them finely
Mix together the sea salt, demerara sugar, nutmeg and bay leaf, and 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, brown ale and maple syrup in a deep gastronorm 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 and whilst warm, brush this onto the bacon slices and bake in the oven at 180°c until the bacon is crisp and glazed.
For the burger, 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.
Cut the base of the little gem lettuce and take off individual leaves.
Cut the tomatoes into slices and peel the red onion and cut into thin rings
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 the American cheese and 3 rashers of the maple glazed bacon. Top with the burger bun lid, skewer and serve.
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