A homemade burger served with a spicy London sauce in a crown bun.
Photo: Joe Sarah
For the crown bun
250g strong white flour
100ml tepid milk
5g dried yeast
50ml tepid water
1 egg, beaten
For the burger
500g of good quality beef mince
1 teaspoon of smoked sea salt
1 teaspoon of black cracked pepper
3 onions sliced into rings and fried in a small knob of butter until soft and lightly coloured
2 tablespoons of English mustard
2 sprigs of rosemary, finely chopped
7 medium free-range eggs
For the London sauce
1 small bunch of flat leaf parsley, finely chopped
4 tablespoons of good quality mayonnaise
2 teaspoons of HP sauce
½ a teaspoon of Tabasco sauce
3 gherkins diced
zest of half a lemon
half a green chilli, finely diced
2 x Baby gem lettuce
Slices of good, strong Cheddar
2 x large tomatoes
For the crown bun: mix the yeast with the tepid water and stir until dissolved.
Weigh the flour, lard and salt into a large bowl. Add the yeast and milk.
Turn it out onto a lightly floured surface and knead for about 15 minutes until your dough is soft and elastic. Leave to rise for 1 hour in a covered bowl left in a warm place.
Divide the dough into 6 and on a lightly floured surface roll into balls with your hands.
Using a rolling pin, flatten slightly on a floured surface. Place on baking trays lined with baking paper and brush beaten egg over each bap.
Cover loosely with cling film and leave them in a warm place for 30 minutes.
Brush with a second coat of beaten egg. Snip around the edge with scissors to create a crown shape. Cover loosely with cling film and leave for a further 30 minutes to rise.
Heat your oven to 200°C/fan 180°C/gas mark 6. Bake the baps until they are perfectly golden, about 10-15 minutes.
For the burger: mix all of the ingredients together in a large bowl with 1 of your 7 eggs until fully combined.
Divide into 6 and shape into burger patties.
Push your finger through each patty making a hole in the middle as big as it will go before they begin to fall apart.
Pop onto a plate and place in the fridge to chill for 15 minutes or until needed.
For the sauce: Combine all the ingredients in a bowl.
Adjust flavour to your taste with salt and pepper or any of the other sauce ingredients.
To cook the burger: turn the oven to grill and pop a large frying pan on a high heat. Drizzle 3 tablespoons of olive oil into the pan. Once hot fry the burgers on one side for about 4 minutes then flip over and fry the other side.
Crack one egg gently into the middle hole of the burger and fry for a further minute then place under the grill for 3 minutes. The burgers should be just pink and the egg nice and runny.
Serve on the split buns with a generous helping of London sauce, baby gem lettuce, a slice of a or two of tomato and a big slice of cheddar.
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