Friday, 8 August 2014
The Silverstone Midnight Burger
Here is a must for any BBQ. The story of it's inception gives away how simple it is to prepare and it tastes fantastic. My son and I went to Silverstone for the weekend to watch rich people drive cars really fast, round and round in circles (I can highly recommend it). One evening, it occurred to us round about the time that decent people were going to bed that we had not eaten since lunch time and we were hungry. So this is what I rustled up in the pitch black of night for us to snack on (admittedly; somewhat worse for wear!). If you make one of these in the day light, and you see the size of it, you will realise what a handicap eating it in the dark is. It is a pretty cumbersome thing, especially if you cannot see where it starts and finishes. But very gratifying!
2 decent 1/4 pound steak mince burgers (from your butcher not a supermarket)
4 rashers of thick cut, smoked, back bacon (also from your butcher)
2 squared slices of Emmental cheese (the pre-sliced stuff is perfect)
2 slices of iceberg lettuce
2 thick slices of a beef tomato
2 sesame seeded bread rolls (halved) or 4 thick slices of a soft, rustic style bread (eg bloomer)
Get your barbecue lit and up to temperature and past the point where it is still flaming, and instead your embers are just glowing red (usually takes around 45 minutes). Pop your 2 burgers down and cook for around 13 minutes (or until cooked through), turning over every 2-3 minutes or so, to make sure they are not burning or sticking. For the last 8 minutes, place your bacon rashers beside them, also turning every 2 minutes. Make sure the edges are nice and crispy before concluding they are ready. Finally for the last 2 minutes, toast your bread rolls, flat side down, on the barbecue and lay a slice of cheese on top of each of your burgers so it starts to melt over the top.
When the time is up, put the whole lot together; lay your 2 bottom halves of each bread roll on a plate or flat, clean surface. Add your lettuce slice as a base to each one, add your cheese smothered burgers as the next layer, then a bacon rasher on each, then your tomato slice, then your personal choice of relish (ketchup, tomato relish, corn relish, mayo or a combination of some or all - its up to you) then crown with the other halves of your bread rolls and serve up. You may want to slice in half with a knife if this meant to be finger food, so your dinners can actually get a mouth around it.
Serve with a nice fresh salad!