Brunch burger
- Epicurious
- Mar 8, 2016
- 2 min read
INGREDIENTS
Bread rolls, halved, buttered and toasted
300 gms Venison shoulder - minced 300 gms Pork belly - minced 100 gms Back fat - minced 30 gms Lardo - small dice 20 gms Unsalted butter 3 gms Garlic - finely chopped 40 gms Shallot - finely chopped 60 gms Red onion - finely chopped 1 gms Thyme leaves 2 gms Sage - chopped 3 gms Flat leaf parsley 20 gms Egg - beaten 5 gms Smoked salt 2 gms Salt 10 gms Heather honey 1 gms Ground white pepper 0.5 gms Sel rose 6 Duck eggs Panko bread crumb Pinhead oatmeal - toasted Flour Egg wash Celeriac Remoulade 250 gms Celeriac 10 gms Lemon juice 10 gms Dijon mustard 10 gms Arran Mustard 20 gms Creme fraiche 30 gms Mayonnaise Salt to taste
Whisky and Honey Vinaigrette 10 gms Edradour whisky 5 gms Heather honey 5 gms Lemon juice 5 gms Cider vinegar 30 gms Local rapeseed oil Seasoning Garnish 100 gms Watercress, flat leaf parsley and roquette salad Olive oil - to dress leaves 30 gms Cox's orange pippin apple or equivalent cut into matchsticks 30 gms Pickled walnuts 5 gms Chives - finely chopped Smoked paprika - pinch
PREPARATION
Method Firstly, melt the butter in a small saut¿an, add in the shallots, red onion, garlic and thyme and sweat down slowly until soft without any colour. Allow this mixture to cool. Proceed to mix all the ingredients together to form the forcemeat. Cook the eggs in boiling salted water for 6 minutes then chill in ice-cold water. Peel the eggs carefully. Dust the eggs through the flour then wrap in 120 gms of the forcemeat. To make the farce, even roll between plastic sheets until around 1 cm thick then wrap around the egg. Roll between your hand to get a good shape. Then flour the Scotch egg and pass it through a mixture of panko crumb and toasted oatmeal. Allow to rest in the fridge until require to serve. Cook in deep fat fryer at 170oC for 3-4 minutes, then bake in the oven for 4 -5 minutes. Rest the egg for 4 minutes before cutting in half to serve.
Layer on a bun starting with the scotch egg on the bottom bun. Top with salad and drizzle with the vinaigrette. End with the top bun.
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