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Grind cheeseburger.
Allergies Eggs, Gluten, Dairy, Sulphites, Mustard
Allergen adjustments:
Gluten free - swap for GF bread
Sulphite free - remove pickles
Sulphite free - remove mayonnaise
Egg free - remove mayonnaise
Mustard free - remove mayonnaise
Dairy free - remove cheese
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.