BBQ season is upon us! Grill to thrill with high quality ingredients from field&flower and rediscover why the burger is a BBQ classic.
Field & Flower was founded by James and James in 2009. Their aim is to produce the absolute highest quality of locally sourced farm meat and sell it to as many people in the most convenient way possible. You can find them on SHOPS here.
500g field&flower beef mince
Sea salt and freshly ground black pepper
4 Brioche buns
2tsp Demerara sugar
Emmental cheese – sliced
Avocado – sliced
1.Place the beef in a bowl and season well. Mix with your hands and divide into 4 equal parts. Form into patties about 2cm in thickness. Place on a plate and cover with cling film. Pop in the fridge for 30 minutes to firm up.
2.Thinly slice the onion. Melt some butter in a frying pan on a low heat, add the onions and soften for 30-40 minutes. At the last minute, add the Demerara sugar and fry for a further 2 minutes. Remove from the heat and set aside.
3.Preheat a large frying pan or cast iron skillet, and add a little olive oil. Remove the burgers from the fridge and place in the pan. Fry on each side for 5 minutes (medium-rare). Once you have flipped the burger, add a slice of cheese to each one, giving it time to melt. Now add the bacon to the pan, frying until crispy.
4.Remove both the bacon and burgers from the pan and set aside. Place the buns in the pan, cut side down. They will soak up all the lovely juices, and lightly toast.
5.Now you are ready to assemble your burger. Spread chilli jam on both sides of the bun, place your burger on the bottom half, top with the onions, bacon, avocado, salad leaves and then the other side of the bun.