101/18 – Turner and George Bacon Cheeseburgers:
Turner and George got in touch to see if I could provide some recipes for a product they are looking to launch. First up to be cooked was Turner and George Bacon Cheeseburgers.
Turner and George Black Label Burgers – 4x180g for £7.20. A secret blend of cuts plus bone marrow!
A full chimney of Oxford Charcoal Oak Lumpwood lit then poured into charcoal baskets in the centre of the grill.
Maldon Sea Salt on the Burgers.
Inverted Grill Grates had been placed on the grill for 10 minutes to warm up. You can use any plancha or even a cast iron pan instead. Once the grates were hot the burgers went on.
I have always struggled with bacon on the Grill Grates, always burn it! This time I gave it 90 seconds per side but placed away from the fire and it was spot on. Must remember for next time! This was my own bacon, cured in Holy F**K from The Ribman and cold smoked over Whisky Oak for 60 hours.
Demi Brioche buns lightly toasted on the grill. These are £5 for four at Turner and George. I have mentioned in other burger posts that I haven’t been happy with any of the brioche buns I have tried so far but these felt a bit firmer, more substantial. I had high hopes for them!
After this shot I put a cheese square on my burger, poured a few drops of water on the grill then placed an upturned Falcon enamel bowl over the burger to cloche it and help the cheese melt.
Once the burgers hit about 55c internal temperature it was time to put everything together.
Different sauce this time – Smoky Chipotle Ketchup by Sauce Shop – £6.00 at Turner and George. I love Chipotle Ketchup and Sauce Shop make some cracking sauces, all made with quality, natural ingredients.
Big dollop of the sauce on the bun.
Burgers on top. Cheeseburger for me, no cheese for my wife. Lovely crust on the burgers from the salt and the high heat of the grill grates melting the bone marrow.
The cheese melted well!
Bacon on top.
More of the Smoky Chipotle Ketchup.
I have had the Black Label burgers before and they are one of my favourite burgers. Great tasting meat with a cracking taste from being aged properly and the bone marrow adds plenty of juice in every bite. The Demi-Brioche buns were a revelation, at last I have found a brioche bun that works well with burgers. It held it’s shape, absorbed the juices, tasted great and didn’t collapse or split! The Smoky Chipotle Ketchup was also fantastic, we got through a fair amount of it so I can see if becoming a household favourite!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Weber Kettle|
|Cook Method:||Inverted Grill Grates|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||Under 10 minutes|
|Internal temperature:||55c (Thermapen)|
|Notes:||1: No major changes|