Pepperoni & Mascarpone Burger
To make 2 Burgers.
INGREDIENTS
Pepperoni - 4-6 slices (per burger)
Mascarpone Cheese - 200g
Fresh Basil - small handful
Brioche Buns - as many as required
Lemon - 1 lemon
Red Onion Chutney - 1 Tbsp per Burger
Chives - as many as required
Parmesan - as much as required
Beef Mince - 200g
INSTRUCTIONS
1. Start by adding the Mascarpone Cheese to a mixing bowl.
2. Finely dice some fresh Basil, and this to the bowl.
3. Zest in a whole Lemon, and add a squeeze of the juice.
4. Season the Mascarpone, mix it through thoroughly, and place it in the fridge until required.
5. Then, finely dice some Chives, and place those aside ready.
6. To make the Burger patty’s, take around 100g of Beef mince*
*it is very important to use 70% lean mince, you need 20% fat for a good patty
7. Gently massage the Beef together into a ball, then, very gently flatten the ball into a classic Burger patty, as thick as you like*
*be very careful not to compress the patty too much, only apply as much force as you need to bring the beef together, also, make the patty a few centimetres larger than the burger bun
8. Once the patty is ready, add a few slices of pepperoni to a frying pan, and fry them off for around 3 minutes.
9. Remove the Pepperoni, add a knob of Butter, and lay in the Brioche buns to toast in the Pepperoni Oil.
10. Remove the Bun’s when golden brown and toasted, clean out the pan, then turn the heat up high.
11. Season the Burger patty, add a small dash of Canola Oil, and lay it into the pan.
12. Turn the patty every 45 seconds to get a good caramelisation*
*you can cook the burger as much as you like from mid rare to well done, this is best achieved with a heat probe, or with experience as the burger will differ in size and thickness