Fakeaway recipes
1 hour
Lamb pizza
Author: Gary Richardson
Recipes & Articles by Gary Richardson
Grilled butternut salad
The Vergelegen burger
Load more
Author: Gary Richardson
4
Easy
25 minutes
45 minutes
Mould the mince into 4 patties, then sear over a medium heat on both sides until dark brown.
Top each patty with 2 rashers bacon, a little mushroom sauce and 50 g grated Cheddar. Put under the grill until cheese has melted.
Spread the buns with mustard butter and grill until lightly toasted.
Place each pattie on a bun with 2 slices tomato and an iceburg lettuce leaf.
To make the mushroom sauce, sweat the mushrooms in a drizzle of oil over a high heat, then season with salt and pepper. Set aside. Add the milk to the same pan and bring to a boil.
Meanwhile, melt the butter and mix with the flour to form a paste. When the milk comes to the boil, whisk in the butter-and-flour mixture. Reduce the heat to low and allow the sauce to thicken, stirring continuously. Add the mushrooms and season with salt, pepper and a dash of truffle oil.
To make the burger buns, preheat the oven to 160°C. Mix the flour, salt and butter in a dough mixer to form soft crumb-like texture. Dissolve the yeast in the milk, then add to the flour mixture and knead to form soft dough.
Place the dough in a bowl in a warm place and leave until doubled in size. Shape into 130 g balls, dip in water and then into the sesame seeds. Press flat and allow to rise until tripled in size. Bake for 20 minutes, or until golden brown.