IRN-BRU BURGER

 
 

PRETZEL ROLL

INGREDIENTS

  • 500g white spelt flour or unbleached all-purpose flour, plus more for working the dough

  • 7g fast-acting yeast

  • 12g salt

  • 1 tablespoon granulated sugar

  • 300ml lukewarm water (43°C)

  • 40g unsalted butter, melted and cooled

  • 1l cold water

  • 54g baking soda

  • Coarse sea salt

  • 1 Large Egg


METHOD

  • In a bowl whisk the lukewarm water with the sugar and the yeast. Leave this to activate the yeast. You should see some activity in the bowl after about 5/6 minutes.

  • While this mix is activating heat some butter until just melted then remove from heat and allow to get to room temperature.

  • In a mixing bowl mix together the flour and the salt.

  • Add the yeast water and melted butter to the flour and mix vigorously for 5 minutes.

  • Tip the dough onto a floured surface and knead until smooth and elastic. Return to a bowl, cover with a wet tea towel and leave to proof for around an hour or until doubled in size.

  • Once doubled, punch excess air out of the dough, give it a quick knead and then divide into 8 equal portions. Forming a dome with your hands and roll the dough into a sphere. Once you have done this for all the rolls, cover again with a damp towel and leave to do a final proof. This should take 25/30 minutes.

  • Preheat your oven to 220°C

  • In a large pan bring your liter of water to the boil and add the baking soda. Using a slotted spoon, gently pop two rolls at a time into the liquid. Cook for 30secs on each side. Transfer to a wire rack and allow to drip dry.

  • Once this is completed for each of the rolls, using a sharp knife score a cross onto the top of each roll.

  • Whisk your egg and brush onto the top of each roll to glaze. Then sprinkle with sea salt.

  • Pop in the oven on a parchment sheet lined baking tray and bake for 15-17 minutes.

IRN BRU BURGER

INGREDIENTS

  • Pretzel Rolls

  • Lettuce – Iceberg or Little Gem

  • Beef Tomato

  • Red Onion

  • Gherkins

  • Mature Cheddar

 

Irn-Bru Bacon

  • Streaky Bacon

  • 20ml Water

  • 80ml Irn Bru

  • 100g Soft Brown Sugar

  • 2 tablespoons Rice Vinegar

  • Black Pepper

Burger Sauce

  • 5/6 Splashes Franks Hot Sauce

  • Tablespoon of Mayonnaise

  • 2 x Gherkins

  • ½ a Brown Onion

  • Good squeeze of American Mustard

  • Good squeeze of Tomato Ketchup

  • 2/3 splashes of Worchester Sauce

  • Pinch of Salt

  • Pepper to taste

 

Burger Patty

  • 500g Good Quality Beef Mince (20% Fat)

  • Salt

  • Pepper

METHOD

  • In a bowl mix your mince and form into 4 round patties, these should all be the same size. Pop these into the freezer to firm up for 10 mins. This will help them not to break up. A good tip is also to make a depression using your finger or a spoon in the centre of the patty. This will stop it from ballooning up and can help assist in knowing when to flip.

  • It's now time to prep your veg. Think about the size of the burger at the end and cut veg accordingly. We want thinly sliced red onion, thinly sliced tomato and some lettuce leaves. Thin strips of gherkin and a couple of slices of cheese to melt onto the burger.

  • Now make your sauce. Finely dice the onion and gerkins and combine with the rest of the ingredients.

  • Now to make your bacon. Pre- heat your oven to 175C. Place streaky bacon on a rack over a baking tray and cook for 5/10 mins or until almost done to your liking.

  • While this is happening in a pan add the water, irn bru and Brown Sugar bring to a simmer. Add the Vinegar and pepper and allow to simmer until it becomes a syrupy consistency. Then take off the heat.

  • Brush the irn-bru syrup on to the bacon and cook for another 5/10 mins until sticky. You can brush on more syrup throughout the process if you want.

  • Now you have everything you need to assemble the burger. Get a cast iron pan or flat top of to heat up. Take the burgers out the freezer and lightly cover in a small amount of oil. Then season generously with salt, in the same way you would a steak. When you see the juices start to pool in that central depression, its time to flip. Pop your cheese on the burger and allow to finish cooking while the chesse melts. Then move to rest.

  • Slice your buns and toast the inside.

  • Spread a small amount of sauce on both sides of the bun. Add the cheese covered burger patty to the bottom of the bun. Then tomato, lettuce, red onion. Then the Irn-Bru Bacon, a couple of pickles. Pop the top of the bun on and eat!