Double Bacon Smashburger with Pumpkin and Sprout Slaw

Wed, 27 October 2021

Chef: Jack O'Keefe

INGREDIENTS:

- 4 X 4oz Beef Mince Balls, At Least 18%

- 4 Slices Of Smoked Rashers

- 6 Tbsp Cider

- 2 Brioche Burger Buns

- Salt And Pepper

- 1 Tbsp Sunflower Oil

- 4 Slices Of Smoked Applewood Cheese

- ¼ Small Pumpkin, Grated

- 5 Brussel Sprouts, Thinly Sliced

- 4 Tbsp Mayonnaise

- 1 Tsp Horseradish Sauce

- ½ Tsp Smoked Paprika

- ¼ Tsp Sugar

- 1 Tsp Cider Vinegar

- ¼ Tsp Garlic Powder

METHOD:

- Place the mayo, horseradish, smoked paprika, sugar, vinegar and garlic powder into a bowl and mix together until smooth. Mix the shredded veg with the sauce and make sure that it is nice and saucy.

- Place a pan on a medium heat and add the bacon, cook until golden and crisp. Set aside.

- Turn the pan up to a high heat, once hot add the oil flowed by the burger buns. Toast for 2 minutes and set aside. Season the meat balls with salt and pepper. Place the balls into the pan, 2 at a time and using a spatula smash the meat balls out into really skinny burgers.

- Cook for 2 minutes and flip. Add a slice of cheese to each burger and 2 rashers on one burger, splash in half the cider and cover with a lid until the cheese is melted. Stack them up and set aside while you repeat the process.

- Spread the slaw evenly across every bun – top and bottom. Add the burger stack and close with the top bun.

Enjoy this with some home fries!