Recipe OF THE WEEK
BEEF BUR-GER-NION
Serves 1
Half a carrot A little juice from a jar of pickles 2 medium shallots Salt and pepper Oil 3 glasses of red wine A pinch of sugar 1 beef stock cube, crumbled 1 tsp butter 1 tsp plain flour 125g minced steak, shaped into a burger 1 rasher bacon 3 button mushrooms Drizzle of vinegar 1 burger bun, split in half 1 tbsp mayo mixed with a pinch of chilli flakes 1 lettuce leaf
1 Peel the carrot, shave into thin slices in a bowl and spoon over the pickle juice.
2 Peel and thinly slice the shallots. Set one or two rounds aside. Season the rest, add to a saucepan with oil and fry for a few minutes over medium heat.
3 Add the wine, sugar, stock cube and season with pepper. Leave to reduce over a medium-low heat for 30 minutes, stirring occasionally.
4 Mash the butter and flour together and whisk into the sauce to thicken. Bring to a gentle boil, season if needed and cool.
5 Season burger, brush both sides with oil and fry over a high heat for 2–4 minutes on each side, to taste. Remove and set aside.
6 Fry bacon and mushrooms for a few minutes. Remove, finely chop the mushrooms and set aside.
7 Add a drizzle of vinegar to the pan, stir to incorporate the juices and add this liquid to the wine sauce.
8 Toast the bun and spread with the spiced mayo. Layer the base with the lettuce, burger, shallots, mushrooms, 1tbsp red wine sauce, bacon and carrots. Top and serve.