Anything they can do – we can do better!
Although the American’s claim that the first hamburger originated in Texas, it is in fact widely believed that the inspiration came from Hamburg, where in the 19th Century beef was minced and combined with garlic, onions, salt and pepper, then formed into patties!
But actually I am not really focussing on where they came from but what we are doing with them now ….. and I believe a good burger from the UK rivals anything that the States can offer. While the States offer bigger burgers (of course they do!) and a wider variety of toppings it is arguable that some of the best beef in the world is British and therefore our burgers are up there with the best of them!
Interestingly, over the last 10 years, burgers have gone from being viewed as junk food to being reinvented using high quality products, with the likes of Byron opening on the high street, has made the burger much tastier, healthier and far less an object of suspicion. The popularity for a gourmet burger is evident in Aubrey Allen’s (our amazing award winning and royal warrant holding butchers) figures …… 10 years ago they were producing approximately 5000 burgers a week – that has risen over ten-fold to over 70,000 burgers a week in the summer months and at their state of the art production unit they now have a dedicated burger room with a lot of specialist equipment and a huge amount of expertise.
At The Kitchen, we make our own burgers, using chipsteak mince from Aubrey Allen, and to celebrate National Burger Day we are delighted to release our own recipe for one of best sellers on the menu!
THE KITCHEN BURGER
- 500g Aberdeenshire chipsteak mince – if you want the best of the best, this is available from Aubrey Allen’s amazing shop in Leamington Spa – if you haven’t been it is foodie heaven and there is a brilliant green grocer next door
- 1 onion, dehydrated (we dehydrate our own onions but you can use onion powder or dried onions as an alternative)
- 1 tablespoon ketchup
- 5 cloves of garlic, chopped and dehydrated (again we dehydrate our own garlic but you can use fresh garlic or garlic powder, as a store cupboard alternative)
- 1 tsp English Mustard
- Salt and Pepper to taste
- Briôche Burger Buns – softer and sweeter that a standard burger bun, but use any to suit your preference
- Any toppings to taste – we think you can’t beat a delicious slice of Montgomery cheddar, gherkin, red onion, fresh tomato, lettuce and of course Heinz Tomato Ketchup!
- A side of fries ….. we have an on-going debate in our house (one I am sure will never be resolved!) over whether a burger should be served with skinny fries or fat, triple cooked chips
- In a large bowl, mix together all of the above ingredients. Divide into 4 equal portions and shape into burgers. Cover and chill the burgers in the fridge for at least 30 mins or longer, so they hold their shape in cooking.
- Our burgers are cooked on charcoals on our amazing Japanese Robarta grill, but at home – light the barbecue or heat a griddle pan until hot and coat the burgers in oil. Cook for about 10-12 mins, turning regularly ….. . Leave to rest on a plate under some foil for a few minutes until the juices stop running. Whilst the burgers are resting, place the cut side of the buns onto the griddle to toast slightly and then load up!
About The Kitchen
The Kitchen is entirely independent… and proud of it. We only select, prepare and serve you the absolute best food and drink we can source; mainly from local food heroes; some from our own Kitchen garden. Everything is freshly prepared here, in our kitchens, by our amazing chef and his team; from tasty breads and silky-smooth pasta to indulgent ice creams and even our signature chocolates.
The Kitchen is all about food, fun, family and friends; joining together around the table; a foodie heaven full of unctuous, comforting delights and a place for memories to be made.