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Foraged Scotch Beef PGI burger

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By Andy Waugh, forager and chef-owner of Sixes and Mac & Wild restaurants. Mushrooms are abundant in Scotland, and Andy Waugh uses chanterelles as a foraged ingredient in this delicious, luxurious and dirty burger recipe. This is quick fix that you’ll love to cook – get out and get foraging! Make sure to check out the video on our social channels.

How to cook & Ingredients

1 hour
15 mins
2
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Ingredients 

1 x small onion diced

1 x cloves garlic

200ml x milk

3 x stalks picked thyme leaves

2 x burger bun

1tsp x rowanberry jelly (can substitute with redcurrant jelly)

2tsp x French mustard

Gherkin slices

4tbsp x finely sliced iceberg lettuce

4 x 100g Scotch Beef PGI patties – 80:20 meat:fat

2tbsp x caramelised onion

4 x slices American burger cheese

Cooking Method

How it's done:

  • In a small sauce pan, over a medium heat, brown the mushrooms in a 25g of unsalted butter or oil for 2mins. Remove 8 x mushrooms and keep to one side for the burger.

    1
  • Add the garlic and onion until soft and translucent (about 5mins).

    2
  • Before the onions brown add in the milk and thyme leaves and reduce by half.

    3
  • Pass the sauce through a sieve. Blend the mushroom onion mix and slowly add the milk back in until you reach a nice consistency similar to custard. Season appropriately.

    4
  • Slice the bun in half and toast both sides.

    5
  • Spread ½tsp of jelly on the base followed by the mustard, pickles and iceberg.

    6
  • Place a large dollop (2tbs) of the mushroom puree in the middle of the iceberg and add 4 of the sautéed chanterelles to each burger.

    7
  • Smash the patties in a hot frying pan in a little oil and season.

    8
  • Flip them over and place the caramelised onions on one of the patties and top each with 2 slices of cheese.

    9
  • Place one patty on top of the other (I like to leave the onion one on the bottom for some reason) and the bun on top of that.

    10
  • Now cloche the burger cheese tower!

    11
  • Pour 30mls of water into the pan and cover the meat/cheese/bread tower with a tight fitting lid or metal bowl.

    12
  • Leave it for 30secs then carefully place on top of the base.

    13
  • Leave it to sit for a couple of mins for all the flavours to marry together and enjoy this messy beauty!

    14
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