The Gourmet Female is going on a diet and I have been on a mission to create a "Death Row" meal for her to commemorate the final day on our normal food regime. Now, a normal person would take the idea of a burger and fries meal and go buy some mince and herbs, buy some nice burger rolls, and possibly buy some frozen chips. Yes, a normal person. But I think we've established that's not me, by any stretch. So I schemed up a burger made with premium mince, truffle salsa, chopped porcinis, and roasted bone marrow. It is to be topped with crisped pancetta, sitting on a layer of chevre cheese, with pickles, mayo, and dijon, on a homemade brioche roll. You heard me, a homemade brioche rolls (and the other stuff). And for giggles I threw in Heston Blumenthal's Triple Cooked Chips. Nothing like spending six hours on a weekend for a burger and fries! But look at this...
(An aside: I'm writing this outdoors on a gorgeous winter afternoon - the last weekend of winter! And I was so engrossed in writing this that I missed the fact that both of my dogs are digging holes in the backyard - RIGHT IN FRONT OF ME. Little furry pains in the ass)
I'm pretty proud of this one as it was completely made up in my dreams. So if you do give it a try please let me know what you think.
I'll leave the brioche bun recipe and Heston's chips for another day (those chips are a journey in themselves). So for now just get yourself a couple good burger buns. In addition, what you need is (makes 2 burgers):
- 220g premium mince
- 8g rehydrated, chopped porcini mushrooms
- 1 tsp Tetsuya's Truffle Salsa (or chopped truffles with anchovy)
- pinch of salt
- 4 thin slices of dill gherkin
- dijon mustard
- 2 round slices of pancetta
- 3 or 4 marrow bones
Roast the bone marrow as I covered here. Extract the bone marrow into the mince and add the porcinis and truffle salsa. Add a pinch of salt and mix the ingredients well. Separate into two patties and press until firm - I used a canning jar's lid to give the burger a great shape.
Turn on your oven to the grill setting and chuck in the pancetta slices on a pan for four minutes, or until nice and crispy. Remove and set aside.
Now, I was tempted to try my new "ghetto" sous vide eskie but these were just too precious to risk so I pan fried them. That's about 4 - 5 minutes a side (DON'T press them), which is pretty simple. While they are frying spread the chevre on the bottom of your burger bun (you can toast the bun if you wish beforehand) and add a thin layer of mayo and dijon to the top of the bun. Lay the two gherkin slices to the top as well.
Once your burger is done cooking assemble the masterpiece and serve! I have to say, this was one of the best burgers I've ever tasted. And it all cost less than one of the burgers from all those new "gourmet" shops springing up everywhere. Gents, this is one to wow family and friends.