burger
- 2.5kg burger mince
- 1.5kg burger suet
- 30g salt
- 10g salt nitrate
- cracked black pepper
Burger with smoked cheese and dill pickle
Sarah Hayward
14th October 2024
Burger with smoked cheese and dill pickle
360 min
Signature dish at The Coach in Marlow
Ingredients
Method
burger
Bring all of the ingredients together, being careful not to overwork the suet
Weigh into 1kg balls and roll tightly in cling film, 17cm long and through the 90 cutter
Allow to set before cooking at 65 degrees for five hours
Chill in an ice bath to allow the burgers to chill round in shape
For service, cut into portions and colour each side on the plancha before sending to garnish to finish
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