premier-mcdougal 5/2/20

Maple & Beer Bacon Burger

Unilever Food Solutions Development Chefs
Serves: 10
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  • 2g bay leaves, shredded finely
  • 50g sea salt
  • 125g Demerara sugar
  • 5g ground nutmeg
  • 700g pork belly, boneless & skinless
  • 1L water
  • 500ml brown ale
  • 100ml maple syrup
  • 950g minced beef
  • 1 medium egg
  • 5g salt
  • 10 brioche buns
  • 150ml HELLMANN’S Real Mayonnaise
  • 250g American cheese
  • 200g little gem lettuce
  • 200g tomatoes, cut into slices
  • 100g red onion, peeled & cut into rings


  1. Mix together the sea salt, sugar, nutmeg and bay leaf, and rub onto the pork belly. Vac pack and leave to cure for 4 days. Remove from the bag and wash off in cold running water
  2. Place the cured pork, water, brown ale and maple syrup in a deep gastronorm tray and cover with baking paper and foil. Seal and cook for 4 hours at 120°C or until soft. Remove the pork from the cooking liquor and blast chill. Reserve the cooking liquor to glaze the bacon slices
  3. Once cool, cut the pork belly into long thin slices and place on a flat, lined gastro tray
  4. Reduce the cooking liquor to a glaze and while warm, brush onto the bacon and bake at 180°C until it’s crisp and glazed
  5. Mix the mince with the egg and salt and form 10 even-sized balls and press into a ring mould to the desired diameter
  6. Grill the burger patty to the desired temperature. When resting, grill the bun
  7. Layer the bottom base of the bun with mayonnaise, add the lettuce, tomato and onion then place the burger on top. Add the cheese and 3 rashers of bacon, top with the bun lid, skewer and serve with chips of your choice
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