- 7kg Chuck meat using Scotch Beef
- 2kg Lardo
- 12 Large banana shallots
- 16 Cloves of garlic
- 4 Eggs
- 400g Panko breadcrumbs
- 8 heads of baby gem leaves
- 2kg Heirloom tomatoes
- 500g Mull cheddar cheese
- 100 slices Streaky bacon
- 50 x Brioche buns
- 250g Butter
- 4 Eggs
- 100ml White wine vinegar
- 1 x Banana shallots
- 6 x Peppercorns
- 10g Tarragon
- 25 x Large gherkins
- 8kg Maya gold potatoes
- 80g Cider vinegar
- 400g Rapeseed oil
- Seasoning
- 10g Sugar
- 5l Vegetable oil for frying chips into
One Square homemade Scotch Beef burger with bacon and cheese, dill gherkin, toasted brioche bun
One Square homemade Scotch Beef burger with bacon and cheese, dill gherkin, toasted brioche bun
As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! One Square homemade Scotch Beef burger with bacon and cheese, dill gherkin, toasted brioche bun by Craig Hart, executive chef, One Square, Restaurant Sheraton Grand Hotel & Spa, Edinburgh. Makes around 50 burgers at 200g (bar menu). In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Finely mince the chuck Scotch Beef, shallots, garlic and lard into a bowl, and add in some seasoning, the egg, and breadcrumbs, then roll into a large cylinder and rest in the fridge till required. Cut into 200g burgers and pan fry; then place in the oven to cook to the required temperature. Cut the brioche bun in half and toast, then fill with seasoned baby gem lettuce and heirloom tomatoes. Top the burgers with crispy streaky bacon and sliced cheddar cheese and gratinate. Serve the burger with pickled gherkin, hand cut Maya gold chips and béarnaise sauce.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
