The Coach burger with West Country Cheddar

Nick Beardshaw

Nick Beardshaw

10th March 2016

The Coach burger with West Country Cheddar

As part of The Staff Canteen Live- Skillery, Nick Beardshaw will be creating The Coach burger with West Country Cheddar for his demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands and Franke Coffee Systems. Tickets are still available and can be purchased here- hotelympia.com/whats-on/the-staff-canteen-skillery. If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen

Ingredients

  • Jacobs Ladder (Short Rib of Beef)
  • Cheese (Coastal Cheddar)
  • Honey Glazed Bacon
  • Honey
  • Clove
  • Dill pickle
  • Pickle liquor
  • Chopped dill
  • Breakfast mushroom
  • Vegetable bouillon
  • Thyme
  • Mustard
  • Egg yolk
  • Butter
  • Lemon juice
  • Sesame seed bun

Method

Burger: 3 parts minced Jacobs Ladder (Short Rib of Beef) to 1 part suet seasoned with salt, pepper and salt nitrate (which preserves the pink colour of the meat during cooking). Formed into logs and cooked in the water bath at 62 degrees for 4 hours. Burgers are portioned and then coloured to order. Cheese (Coastal Cheddar) is added and the burger is finished in the oven for 3 minutes.

Honey Glazed Bacon: Cooked as a whole on the rotisserie, then carved to order and glazed with honey and clove.

Dill pickle: pickle liquor and chopped dill to finish.

Mushroom Slice: Breakfast mushroom cooked in vegetable bouillon and thyme.

Mustard mayonnaise: Mustard, pasturised egg yolk, butter, lemon juice.

Sesame seed bun is bought in from the bread factory and toasted.