William Lander, Daniel Morgenthau, Shaun Searley

QCH Burger

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

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

Stew
Preserve
Burger

Ingredients

Method