DJ BBQ’s The Burger Book: Recipes from the Sunday roast to bacon and cheese omelette

Bacon and cheese omelette bagel

I used to dwell in Birmingham – the second largest metropolis within the UK and the birthplace of heavy steel. It’s the house of Black Sabbath, Led Zeppelin and Judas Priest, whereas Skinny Lizzy’s Phil Lynott was born there. I used to be a disc jockey/host of the night present at Kerrang! Radio at 7-10am each Monday to Thursday. My favorite on-the-go breakfast was this tasty concoction of utter greatness. I might knock it up in seven minutes, bounce on my skateboard and bomb hills to work whereas having fun with the tastiest bagel burger within the historical past of bagel burgers.

Makes 2 burgers

Outdoor: Half and half approach, with frying pan
Indoors: Frying pan on the hob

Four smoked streaky bacon rashers
Knob of butter
Three eggs
Glug of cream or full-fat milk
50g cheddar or Monterey Jack cheese, grated
1 spring onion, sliced
2 bagels (greatest with onion or “every little thing” bagels)
Ketchup
Sea salt and black pepper

Warmth up your frying pan – both over the direct warmth on the grill, or a excessive warmth on the hob – and get your bacon cooked. Make it good and crispy for this recipe.

Take away the bacon onto some paper towel, then roughly chop. Depart the bacon fats within the pan so you may cook dinner the omelette in all that awesomeness. (Should you ain’t digging that, you may wipe the pan clear and throw a knob of butter in as an alternative.)

Half-beat the eggs in a mixing bowl, then add the glug of cream or milk and season with salt and pepper. Get your frying pan sizzling however not too sizzling (nothing worse than burnt eggs) – both over a cooler a part of the grill or over a medium warmth on the hob.

Pour the eggs into the pan. Maintain the egg shifting with a fork till it’s nearly cooked. Then add the cheese, crispy bacon and spring onion. Fold, flip and reduce into two. Toast your bagels and place your omelette inside. Ketchup is sweet within the combine too.

 

Fish and chips burger

Makes Four burgers

Outdoor: Not advisable for frying
Indoors: Oven, plus saucepan on the hob, plus deep-fat fryer or deep saucepan

Again in 2003, I used to host a radio present known as the Rock Copter for Whole Rock. The station was above a pub in south London. Throughout the street was the very best fish and chip restaurant in London, run by twin brothers. They spent their lives shopping for rundown fish and chip joints, rebuilding them, turning them round and flipping them for a pleasant revenue in order that they might go off travelling. When the cash ran out, they’d return to London and discover one other chippy.

These dudes taught me how one can make the right fish and chips – it’s all in regards to the temperature of the oil. If it’s not sizzling sufficient, you’ll simply boil the meals and it gained’t crisp up correctly. Nobody needs soggy chips (aside from my 11-year-old son. Bizarre child). Typically I wouldn’t end the meal and would get a doggy bag for the following day – and that’s when this burger was born. Let’s do that!

Three or Four baking potatoes (you’ll solely want 2 for the burgers however make further to nibble on the facet)
Vegetable oil, for deep-fat frying (at the least 2 litres)
Four parts of white fish fillet (cod/ haddock/coley/plaice all work nicely however my fave is haddock – make every portion a bit larger than your bun)
Malt vinegar
Four smooth white buns
Sea salt and black pepper

Batter

200g self-raising flour, plus further for dusting
300ml beer

Mushy peas

1 x 300g can marrowfat peas
30g butter

Tartare sauce

100g mayonnaise
1 gherkin, finely chopped
1tbsp capers, finely chopped
½tsp English mustard
1tbsp cider vinegar
1tbsp chopped flat-leaf parsley

First, let’s get these chips rocking. The most effective chips come from baked potatoes. It’s just about like doing a twice-cooked chip. Make them the day earlier than, because the potatoes want to chill utterly earlier than deep-frying. Preheat the oven to 180C.

Bake your potatoes for 45-60 minutes. Pull them out and allow them to cool. If you’re able to fry, reduce the potatoes into chip-like wedges. Batter batter, hey BATTER! Batter up! Whisk the flour, beer and a pinch of salt and pepper in a big bowl till easy. Or as easy as you may – don’t fear if there are a few lumps.

Empty your tin of peas right into a small saucepan. Add the butter and stir over a low warmth on the hob (or oblique warmth on the out of doors grill) for 10 minutes till mushy. Season with salt and pepper. Combine all of your tartare sauce components collectively in a bowl and put aside, prepared for the construct.

Now for the fascinating half. Pour the oil into a big deep saucepan (or you need to use a deep-fat fryer) – it must be about half-filled. Set it over a excessive warmth and get that oil sizzling. As soon as the temperature reaches 180C, you’re good to fry.

Chuck some flour on a plate or chopping board and press your fish in it till it’s calmly coated with flour. Now dip the fish into the batter in order that it’s utterly coated. Pull it out and let the surplus batter drip off, then fastidiously slip the battered fish into the recent oil. Depart to cook dinner for 6-7 minutes till golden brown.

Take away the fish onto a paper towel with a slotted spoon and repeat. Whereas your fish is resting, season with malt vinegar, salt and pepper. When your fish is completed, it’s time to batch-fry your chips. Be certain the temperature continues to be at 180C, then fastidiously decrease a handful of chips into the oil. Prepare dinner for 1-2 minutes till golden brown and crispy. Take away and drain alongside the fish. Season with salt.

When every little thing is cooked, it’s time to construct this next-level burger. Slather the mushy peas on the underside bun, high with a handful of chips, then “plaice” the fish on high. (Get it?! Plaice! Just like the fish. It’s the “sole” cause to incorporate this recipe. Oh, for “cod’s” sake. Sorry.)

Spoon the tartare sauce onto the fish, then end with the opposite half of the bun. Wow! Yeah, you simply did that! You made an almighty fish and chips burger. Properly completed, you great member of Earth. Now get consuming. And avoid wasting for us!

 

Sunday roast hen burger

Everybody loves a Sunday roast, particularly when it comes with all of the fixings. How a few Sunday roast which you can maintain within the palm of your hand? With all of the fixings? Properly, I made it, and it was manner past my expectations. After which I smothered it in gravy, taking it to the higher environment of deliciousness and messiness.

The simplest option to make this burger is to make use of the leftovers out of your Sunday roast. However, if you happen to don’t have that luxurious, then right here’s the whole technique for making the final word Sunday lunch burger.

Makes 6 burgers

Outdoor: Kettle-style grill with lid, half and half approach
Indoors: Oven and hob

You’ll want two roasting tins and a muffin tray with at the least six holes

6 brioche buns
½ inexperienced cabbage, sliced

Roast hen

1 medium hen
Olive oil
Sprig of recent rosemary, chopped
1 onion, peeled and quartered
1 carrot, chopped
1 complete garlic bulb, halved
Sea salt and black pepper

Roast veg

Three massive potatoes, quartered
100g beef dripping
Three carrots, quartered
Three parsnips, quartered

Yorkshire pudding

100g plain flour
100ml overwhelmed eggs (about 2-Three eggs)
100ml milk
100g beef dripping

Gravy

500ml hen inventory
2tbsp plain flour

Bread sauce

500ml full-fat milk
10 cloves
2 bay leaves
1tsp black peppercorns
1tbsp butter

Get your out of doors grill rocking or preheat your oven to 180C.

Oil the hen, and sprinkle over the rosemary, salt and pepper. Place the hen in a roasting tin, together with the onion, carrot and garlic, and stick it within the oven. Should you’re cooking outside, put the tin straight onto the grill over the oblique warmth and shut the cooker lid. Depart it to cook dinner for about an hour, till cooked by to a core temperature of 72C.

Whereas the hen is cooking, that you must put together your roast potatoes. Boil the spuds for about 15 minutes till practically cooked by. Drain right into a colander and depart to chill and dry. Whisk collectively the flour, eggs and milk for the Yorkshire pudding, season and put aside.

When the hen is prepared, depart it to relaxation on a plate in a heat place for at the least 30 minutes (preserving the veg within the tin). That is an important a part of cooking a hen (aside from the warmth half). Flip the oven as much as 220C or whack some extra gas into your grill and get it sizzling.

Put the meat dripping (for the roast veg) in one other roasting tin and warmth within the oven or on the out of doors grill till smoking sizzling. Add the par-cooked spuds to the recent dripping of their tin, together with the carrots and parsnips. Roast within the oven or on the grill with the cooker lid closed for about 30-40 minutes till crispy, turning now and again.

Rattling these items are good… drain on paper towels when completed. Whereas the potatoes and veg are roasting, divide the meat dripping for the Yorkshire pudding into six holes of a muffin tray, and warmth that within the oven till smoking sizzling as nicely. Then pour the batter combine into the dripping and slam again within the oven.

Let your puddings of savoury magnificence puff up however watch out to not take them out of the oven too early as you need them good and golden (about 20-25 minutes).

In the meantime, make the gravy. Take your veg left over from cooking the hen and place over a medium warmth – both on the hob or over direct warmth. Whisk the flour into the fats ensuring you don’t have any lumps, then pour within the hen inventory. Simmer for 20 minutes, stirring often, till thick brown. Pressure by a sieve right into a jug (discarding the veg) and maintain heat.

Whereas the gravy is simmering, get began in your bread sauce. Roughly chop up the bread bun bottoms – “What am I gonna serve all this meals on, you loopy lunatic?” – nicely, one can find out subsequent episode (in about two paragraphs’ time). Add these to a small pan with the remainder of the bread sauce components. Simmer over a mild warmth (hob or oblique warmth on the grill) for about 5 minutes, stirring on a regular basis, till thick and creamy. Season with somewhat salt.

Lastly, boil the cabbage in salted water (hob or direct warmth on the grill) for five minutes. Drain and put aside. Season with salt and pepper. Now, you’re nearly there to show this titan of Sunday afternoons into essentially the most useful hand snack ever. Carve your hen into six juicy items (two breasts, two drumsticks, two thighs).

Minimize every breast into two and take away the bones from the drumsticks and thighs (the thighs make most likely the very best two burgers – save them for you and your greatest buddy). Lay out your Yorkshire puddings and fill each with a bit of roasted potato, carrot and parsnip. Ensure you munch on the extras as you go. Observe with a big pinch of cabbage and a few roast hen. Should you don’t suppose it could possibly take any extra… it is going to. Don’t surrender!

Spoon bread sauce all around the hen, add the bun tops and also you’re nearly completed… Simply earlier than you hit your buddies with this most Sunday of burgers, pour a gallon of gravy throughout. Should you don’t need it too messy, pour it on underneath the lid so that you get somewhat pool in your Yorkshire base. Radelicious!

Extracted from ‘The Burger Ebook’ by DJ BBQ (Quadrille, £12.99) Images © David Loftus

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