Name: QCH Burger
Yield: Serves 2
Ingredients: 2 beef fat bread rolls (or shop-bought brioche buns); 150 g sliced beef fat; 2 tsp salt; 100 g tomato ketchup; 100 g American mustard (we like French’s mustard); 6 rashers of smoked streaky bacon; ½ tsp picked thyme leaves; 1 beef tomato, thickly sliced; 1 gherkin, thickly sliced; 400 g fine beef mince (15% fat); 1 tsp sriracha; 80 g Hafod cheese (or other Cheddar); 6 small white onions, thinly sliced; 2 slices of dripping toast

Preparation info

Serves
2

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

We didn’t want to just make any old cheeseburger for QCH so we subbed in some of our favourite ingredients while, we hope, remaining true to the idea of a bloody great cheeseburger. Dripping toast might seem excessive in addition to the brioche bun. And it is! But it has a double purpose, adding both extra crunch and extra savoury richness. We use mince that is at least 15 per cent fat – it is softer and more delicious.

Ingredients

Burger

Method

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Ingredients

Method

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