Method:

Beef Pattie

1. Slowly sweat down your diced onions over a medium heat and cook until golden brown and sugars have released.
2. Dice all your meat and fat into rough cubes that will fit through your mincer easily
3. Layout cling film on your bench with a few overlapping layers ready for your mince in a minute
4. Set up your mincer and add all ingredients collecting your mince as it comes out and laying it on the cling film you set up earlier. Build up the meat in layers almost like you are rebuilding a sausage
5. Once all the meat is minced roll the mix in the clingfilm nice and tightly like a sausage. Tie of the ends and put in the fridge to firm up for a couple of hours before cutting into privatepatties

Cheese Emulsion

1. Add your egg yolk and vinegar to the thermomix and blend until sabayon stage.
2. Clarify your butter and grate your cheese and put to one side.
3. Take your egg mix from the thermo and place in a metal bowl. Pour your clarified butter into the mix slowly giving it a chance to combine.
4. Add your cheese right at the end and season with the whey from the butter and cayenne pepper.

Minced Onion

1. Slowly sweat down your diced onions over a medium heat and cook until golden brown and sugars have released

To Serve

1. Grill your burger on your griddle top, whilst toasting your buns on the grill too
2. Place your bacon jam on the base of the bun and your burger on top.
3. Cover with cheese, pickled cucumbers, pickled onion and lettuce, cover with lid and serve

Our friends at Wine Selectors suggest pairing this dish with a Young Tempranillo.