Want a banging burger recipe for Bonfire Night? You’ve got it, courtesy of the man behind York’s Banyan restaurant John Richold
There’s a threat of frost in the air and the sky is awash with whiz-banging fireworks – it can’t be November already, can it?
Oh, but it is. And that means only one thing: our banging Pig Out Burger, smothered with seasonal smashed apple sauce and streaky bacon eaten in the glow of a crackling bonfire.
The delicious, smoky flavour of this sensationally succulent burger is sure to get your taste buds tingling and put some colour back in your cheeks.
Pig Out Burger
For two unbeatable burgers, you’ll need:
320g of pork mince
2 teaspoons of Dijon mustard
1 large white onion
6g parsley
Salt and pepper
1 egg
4 slices of streaky bacon
A couple of dollops of apple sauce
1 red onion
1 beef tomato
A handful of lettuce
2 burger buns of your choice
30g of your favourite barbecue sauce
Method
Finely chop the white onion and parsley, then combine with the mustard, salt, pepper and pork mince in a large mixing bowl.
Crack an egg and put half into the mix, combine until everything comes together and put it in the fridge for an hour to firm it up.
Preheat your oven to 180 degrees. Divide your mixture into two generously sized patties and fry for 2 minutes on each side to lock in the smoky flavour, then pop them in the oven for a further 8-10 minutes.
Meanwhile, chop your beef tomato, lettuce and red onion to make a tasty garnish.
Fry the streaky bacon until crisp. Lightly grill your burger bun for an extra toasty finish. Pop in your burger and serve with a generous dollop of apple sauce before pigging out to your heart’s content.
- Banyan Bar & Kitchen on Little Stonegate serves food from 11am to 10pm
- John Richold is executive chef at Arc Inspirations, which runs a group of restaurants and bars in York, Leeds and Harrogate, including Banyan York
- Read all the Banyan recipes here