This recipe was part of the winning menu on Masterchef, and is taken straight from the BBC website here, Hope Tim doesn’t mind as I’ve been a bit cheeky and jumped on the bandwagon but these burgers looked amazing and they have beer and chilli in the recipe what more could you want?
Big Congratulations go out to Tim Anderson who won the 2011 Masterchef title with his amazing cooking.
Tim supping stout (shameleslly stolen from his blog)
Not only is Tim a big foodie he is a proper beer geek and manager of Euston Tap.
Cheekily on Twitter I asked him which beers he would serve with his 3 courses and to my surprise he replied…Victory Prima Pills with these burgers, Hitachino Nest Japanese Classic with his main and Brewdog Tokyo with the dessert. 2 of which are excellent beers and one i’ve never had.
Check out Tim’s blog here (Where I borrowed the pic of him from) or follow him on twitter here.
Ingredients
For the dashi
- 1 sheet konbu seaweed
- 2 litres/3½ pints soft mineral water
- 80g/2¾oz katsuobushi flakes
For the buns
- 1 tsp fast-action dried yeast
- 500g/1lb 2oz strong white bread flour
- ½ tsp sugar
- 25g/1oz butter
- ½ tsp salt
- 1 free-range egg
- 150ml/5fl oz water
- 100ml/3½fl oz beer
- For the mayonnaise base
- 2 free-range egg yolks
- 2 tbsp rice vinegar
- pinch white pepper
- pinch salt
- 100ml/3½fl oz rapeseed oil
For the Los Angeles slider jalapeño marmalade
- 5 tsp German smoked beer
- 1 tsp lapsang souchong tea leaves
- 5 tsp water
- ½ green jalapeño pepper, seeds removed, finely sliced
- 2 limes, zest and juice
- 1 orange, zest and juice
- 30g/1oz sugar
- pinch powdered pectin
- pinch ground cinnamon
For the Los Angeles slider wagyu tartare patties
- 200g/7oz wagyu hanger steak, trimmed, finely chopped
- smoked salt sea salt and freshly ground white pepper
For the Los Angeles slider avocado and butter bean mousse
- ½ very ripe avocado, peeled, stone removed
- 30g/1oz cooked butter beans
- 50ml/2fl oz avocado oil
- ½ lime, juice only
- small pinch xanthan gum
For the Los Angeles slider garnish
- 4 leaves gem lettuce
- 1 shallot, peeled, finely sliced
- 4 sprigs fresh coriander
For the Tokyo slider ponzu jelly
- 50ml/2fl oz dashi
- 50ml/2fl oz mirin
- 50ml/2fl oz pure yuzu juice
- 50ml/2fl oz soy sauce
- 2 tbsp agar flakes
For the Tokyo slider monkfish liver patties
- 200g/7oz monkfish liver, trimmed
- pinch white pepper
- pinch sea salt
- 100g/3½oz panko breadcrumbs
- 1 free-range egg, beaten
- rapeseed oil, for frying
- butter, for frying
For the Tokyo slider umeboshi ketchup
- 1 tbsp umeboshi puree
- 2 tbsp Worcestershire sauce
- 1 tbsp caster sugar
- For the Tokyo slider matcha mayonnaise
- 4 tsp mayonnaise base
- pinch matcha green tea powder
- ½ tsp wasabi powder
For the Tokyo slider garnish
- small piece daikon, sliced into paper-thin discs
- small handful shiso cress
- 1 tsp sevruga caviar eggs
- 2 tsp salmon roe
- 2 green shiso leaves, halved
For the London slider apple and ale chutney
- 1 apple, preferably Granny Smith, peeled, cored and grated
- ½ red onion, grated
- 5 tsp English bitter
- 5 tsp malt vinegar
- 30g/1oz sugar
- small pinch pectin
- pinch salt
- pinch nutmeg
For the London slider curried lamb cheeseburger patties
- 40g/1½oz mature Cheddar
- 100g/3½oz lean lamb mince
- ½ tsp garam masala
- small pinch asafoetida
- small pinch chilli powder
- pinch salt
- rapeseed oil, for frying
For the London slider mayonnaise
- 3cm/1¼in piece cucumber, finely diced
- 3 leaves fresh mint, shredded
- 4 tsp mayonnaise base
- 2 tsp plain Greek yoghurt
For the London slider garnish
- baby chard
- fresh mint leaves
- 30g/1oz rhubarb, cut into small cubes
Preparation method
For the dashi, place the konbu and water in a large pan and leave to soak for 10 minutes. Bring to a boil then turn the heat down and simmer for 10 minutes. Add the katsuobushi and set aside until all the flakes have sunk then strain the liquid through a muslin cloth. (This will make enough dashi for several dishes. It will keep in a fridge for two days, or for three months in a freezer.)
For the buns, mix all of the ingredients together in a bowl until well combined. Tip the mixture out onto a floured work surface and knead for 10 minutes, or until smooth. Transfer the dough to a large bowl, cover with cling film and set aside to prove for two hours, or until doubled in size.
Preheat the oven to 200C/400F/Gas 6. Divide the dough into 12 and shape into small rolls. Place the rolls onto a lightly greased baking sheet and bake for 14 minutes, or until risen and cook through. Set aside to cool then slice in half horizontally.
Meanwhile, make the mayonnaise base. Whisk the egg yolks, rice vinegar and seasoning together in a large bowl. Set the bowl over a pan of simmering water, making sure the bottom of pan does not touch the water, then gradually whisk in the oil. Continue to whisk for 3-4 minutes until the mayonnaise has thickened. Remove the pan from the heat and set aside.
For the Los Angeles slider, first make the marmalade. Combine the beer, tea leaves and water and leave to infuse for five minutes. Strain through a fine sieve and discard the tea leaves. Combine the infused beer and water with the remaining ingredients in a small saucepan and cook for 15 minutes or until thick and jammy. Transfer to a small bowl, cover and reserve until needed.
For the Los Angeles slider patties, season the chopped steak with smoked salt and freshly ground white pepper then form into 4cm/1½in round patties. Cover and chill in the fridge.
For the Los Angeles slider mousse, blend the ingredients in a food processor until completely smooth. Transfer to a cream whipping machine (cream siphon) and charge with a nitrous oxide cartridge just before serving.
To assemble the Los Angeles slider, stack the burger in this order: bun, marmalade, lettuce, patty, shallot, mousse. Garnish with coriander and a little extra mousse.
For the Tokyo slider, first make the jelly. Boil together the dashi, mirin, yuzu juice and soy sauce, then add the agar flakes and boil for a further two minutes until the agar has completely dissolved. Pour into a small plastic container to a depth of 3mm/⅛in then transfer to the fridge to set. Just before serving, cut out 4cm/1½in circles of the jelly with a round pastry cutter.
For the Tokyo slider patties, trim the monkfish liver and use a pastry cutter to cut out four 4cm/1½in circles of liver. Season the panko breadcrumbs with salt and white pepper then dip one side of the liver in the beaten egg. Dredge in the breadcrumbs so that one half is coated then heat a little groundnut oil in a frying pan and fry the patties for one minute on each side or until golden-brown. Drain on kitchen paper before serving.
For the Tokyo slider ketchup, mix all ingredients until very smooth.
For the Tokyo slider mayonnaise, whisk all the ingredients together until smooth.
To assemble the Tokyo slider, stack the burger in this order: bun, mayonnaise, daikon, jelly, patty, ketchup, shiso cress, sevruga caviar, salmon roe. Garnish with half a green shiso leaf and a little extra ketchup.
For the London slider, first make the chutney. Combine all the ingredients in a saucepan and cook over a medium heat for 10-12 minutes until thick and jammy. Transfer to a small bowl and leave to cool before serving.
For the London slider patties, cut the cheese into four 3cm/1¼in squares no more than 3mm/⅛in thick. Season the lamb with the spices and form into eight thin patties about 4cm/1½in diameter. Sandwich the squares of cheese between two patties, sealing the edges of the meat to completely enclose the cheese. Fry in a little rapeseed oil for two minutes on each side.
For the London slider mayonnaise, combine all ingredients to make a chunky dressing.
To assemble the London slider, stack the burger in this order: bun, mayonnaise, chard, patty, chutney. Garnish with mint, extra chard, and rhubarb cubes.
