The Ultimate Burger

METHOD

1 Make into two patties but use your thumb to thin out the centre so the sides are thick and the middle is thinner – this will cook it evenly as it shrinks).

2 Salt and pepper to taste – go heavier on the salt.

3 Big tbsp butter (put in a small see through tub and microwave until melted completely, remove the white stuff on top and then carefully pour the yellow liquid into another bowl, leaving the milky white stuff behind – you now have clarified butter and a green light to heaven, either food heaven or coronaryrelated illness heaven).

4 It’s not rocket science but all about layering flavours. Ideally you have a big heavy pan or skillet, heated to a medium heat and slowly cook off the bacon strips. set aside and then add the clarified butter to the pan and turn heat up to medium-high. NOT FULL – it’s not a race.

5 Add the patty, ensuring you sprinkle a little salt on the side you are cooking first. Remember all you have to do is cook a burger patty, so chill out and give it the time it deserves. Have a beer or, better still, a big glass of fruity Malbec.

6 Cook for 2/3 mins on one side until there is a nice thick brown crust – don’t let it go black, if the pan is smoking, turn the heat down. Flip the burger once, top with the bacon and if you want a little cheese and let it cook in the pan again for 2/3 mins.

7 Set the burgers aside to rest as you scrape the pan but leave the oil and toast the inside of the buns. Build your burgers and top with whatever you want. But if it’s a true Lebowskis burger experience, get the White Russians in.