Blue Cheese Burger Kit (x4)

*MAIN DESCRIPTION HERE*

INGREDIENTS: ‘BLUE CHEESE BURGER KIT’

. Brioche buns

. Our signature beef Patties ‘SERVES’ 4

. Young buck blue cheese ‘PREP TIME’ 5 mins

. Jalapeno Pepper relish ‘COOK TIME’ 15 mins

. Cut tomato

. Iceberg Lettuce

. Red Onions

CONTAINS:

Allergen advice (MILK, WHEAT, SOYA)
Due to manufacturing processes, we also handle other allergens on site that may not be suitable for customers suffering from any of the following allergies: Sesame seeds, Tree Nuts (almonds, hazelnuts, walnuts, pecans, and other nuts), Soya, Egg, and Sulphites.

METHOD:
• Divide your beef into 4 equal portions and loosely form into meat balls and set aside.
• Toast your pre-cut buns in a frying pan with a little knob of
butter (the cut side of the buns facing down). Once perfectly golden switch off the heat and
cover with a lid so that the buns continue to steam.
• Then heat your frying pan until smoking hot. Place one of your meat balls in the middle of
the pan and press down flat using a flat sided spatula or the base of a small saucepan (use a piece of greaseproof paper between the meat and the base of the saucepan to stop it from sticking, discard the paper once the patty is pressed). Press down until the patty is around 15mm thick then season with salt and cracked black pepper.
• Cook the patty for approximately 2 minutes then flip using a spatula.
• Place one portion of Blue cheese on the cooked side of the patty and cover with a lid to
allow the cheese to melt. Continue cooking for approximately another 2 minutes
on the second side also.
• Now to assemble the burger. Add some pepper relish, onions, Lettuce, and tomatoes to the bottom half of the bun. Then once your patty is cooked, remove it from the pan using a spatula and place on the prepared bun base, and finally the top half of the bun on top.

(Wrap your burger in the provided Burger Club Wrap and sticker)
• Repeat the process with the other 3 burgers.
• Make sure you let the burgers rest for at least 3 minutes (as you would with a steak) to allow the meat to relax and allow the bottom bun to soak up all the juices.
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