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Grind cheeseburger.
Ingredients
2x110g Beef steak burger patties, black Angus
1/2 Gherkin slices
25g Homemade mayonnaise
4x Kerrymaid cheese slices
1x Skin-on fries (280g)
1x Burger bun
10g Butter
10g Diced shallot
MOP
- Season the burger patty’s with salt and pepper and cook medium, top with two slices of cheddar on each patty and melt
- Toast the burger bun on the bottom shelf of the salamander until golden
- To serve spread mayonnaise and the diced shallots on the bottom and top bun
- Place the burger pattys on the bottom bun.
- Place the Sliced gherkin on the side of the plate as shown.
- Serve with skin on triple cooked chips in a chip cup with grind paper
Homemade mayonnaise.
Ingredients
200g Egg yolk, pasteurised
55g Dijon mustard
25g White wine vinegar
10g Table salt
875g Vegetable oil
MOP
- Blend the first 4 ingredients until smooth
- Slowly stream in the vegetable oil to emulsify
Additions.
Add Bacon
- 2 rashers of bacon cooked to order and placed on top of the pattys between the pickles and crispy onions on top
Add Avocado
- ¼ large hass avocado sliced and placed on the bottom bun, on top of the mayonnaise
Add Egg
- Fried egg placed on top of the pickle & bacon (if ordered with bacon) and under the crispy fried onions
Waiters Notes
Grind cheese burger served with house made mayo, crispy onions, pickle and triple cooked skin on fries.
Allergies Eggs, Gluten, Dairy, Sulphites, Mustard