The Huxtable Cliff Burger
- Serves: 4
- Cooking Time: 30 mins
- Cuisine: American
- Makes 4(pictured right)1 heaped teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 400g minced wagyu beef (or beef of your choice)
- 4 slices cheddar
- 4 free-range eggs
- 8 slices streaky bacon
- 4 slices pineapple
- 4 soft burger buns cut in half
- Melted clarified butter, for brushing
- Tomato ketchup
- 20 pickle slices
- Spicy mustard
- 4 large beetroot slices
- 4 large tomato slices
- 4 iceberg lettuce leaves, washed, dried and torn
- Basic mayo
This is not the tidiest burger to eat as the sauces, juices and runny yolk come from all directions. However, it is delicious.
Instructions: Heat the oven to a low setting. Mix the salt and pepper through the beef. Weigh out the mixture into four 100g portions and flatten them to about 1 cm thick. Lay the patties on a sheet of baking paper.
Heat a flat grill plate, or a large nonstick frying pan, to a medium heat. Cook the patties for about four minutes on the first side, then turn them over and place a slice of cheese on each patty.
Cook for a further four minutes, or until cooked through. Place the patties on a baking tray and keep them warm in the oven.
Now cook the eggs, bacon and pineapple on the grill, or in the pan, transferring them to the oven to keep warm. (An extra nonstick frying pan would come in handy here, if you have one.)
Simply fry the bacon for a few minutes on each side, until just crisp. The eggs should be cooked until the sunny-side-up stage – about 2-3 minutes.
The pineapple slices will need only a minute or so on each side.
Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.
Build from the bottom, in this order: bun bottom, ketchup, pickles, cheese-topped patty, mustard, bacon, pineapple, tomato, egg, beetroot, lettuce, bun top spread with mayo.