Foraged Scotch Beef PGI burger

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.

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

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

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• 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.

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• Slice the bun in half and toast both sides.

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

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• 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.

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

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

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• 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.

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• Now cloche the burger cheese tower!

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

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

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

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