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Restaurants›Slug & Lettuce - Wolverhampton›Two Beef Patties In A Soft Glazed Bun Recipe

Two Beef Patties In A Soft Glazed Bun Recipe

Name: Slug & Lettuce - Wolverhamptons Two Beef Patties In A Soft Glazed Bun Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 500 g ground beef (80/20); 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs vegetable oil; 2 each soft glazed burger buns; 6 slices streaky bacon (thin-cut); 2 slices Monterey Jack cheese slices; 4 leaves lettuce leaves (butter or romaine), washed & patted dry; 3 tbsp pickled gherkins (or dill pickles); 0.5 each small red or white onion; 2 tbsp BBQ sauce; 3 tbsp cheese sauce (warm, pourable); 0.5 cups mayonnaise; 1 tbs white miso paste; 1 tsp rice vinegar; 0.5 tsp honey; 0.25 tsp toasted sesame oil; 0.25 tsp freshly ground black pepper; 800 g russet potatoes, scrubbed (skin on); 2 tbs vegetable oil (for tossing and frying/roasting); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp optional: smoked paprika

Inspired by Slug & Lettuce - Wolverhampton

Time1h

Serves2

With miso mayo*, lettuce and chopped pickle & onion, topped with streaky bacon, Monterey Jack cheese, BBQ sauce and cheese sauce, served with skin-on fries.

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Ingredients

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Burger (patties, buns & toppings)

1 1/8 lb (500 g) ground beef (80/20)

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs Tuscany sunflower oil

2 each soft glazed burger buns

6 slices streaky bacon (thin-cut)

2 slices Monterey Jack cheese slices

4 leaves lettuce leaves (butter or romaine), washed & patted dry

3 tbsp pickled gherkins (or dill pickles)

1/2 each small red or white onion

2 tbsp BBQ sauce

3 tbsp cheese sauce (warm, pourable)

Miso Mayo

1/2 cups Mayonnaise

1 tbs white miso paste

1 tsp Rice vinegar

1/2 tsp Honey

1/4 tsp toasted sesame oil

1/4 tsp freshly ground black pepper

Skin-on Fries

1 3/4 lb (800 g) russet potatoes, scrubbed (skin on)

2 tbs vegetable oil (for tossing and frying/roasting)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp optional: smoked paprika

Method

Burger (patties, buns & toppings)

Form patties

Divide the ground beef into four equal portions (about 125 g each) and gently form into two slightly larger-than-bun patties (press two portions together per burger to make two beef patties stacked). Handle meat lightly — overworking makes tough patties. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Season patties

Season both sides of each raw patty evenly with kosher salt and freshly ground black pepper just before cooking.

Cook bacon

In a medium skillet over medium heat, cook the streaky bacon in a single layer until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel–lined plate to drain. Keep the bacon fat in the pan for extra flavor if you like.

Cook patties

Heat a heavy skillet or griddle over medium-high heat. Add 1 tbs vegetable oil and swirl. When shimmering, add the patties (work in batches if needed). Cook undisturbed for 3–4 minutes until a brown crust forms, flip and cook another 3 minutes. For medium doneness, total cook time per patty is ~6–7 minutes; adjust by 1–2 minutes for desired doneness. When patties are almost done (about 1 minute before finished), place a slice of Monterey Jack on top of each patty, cover the pan briefly to melt the cheese, ~30–60 seconds.

Toast buns

Split the glazed buns and lightly toast cut sides in a dry skillet or under a broiler until golden, about 1 minute. Optionally brush with a little reserved bacon fat for extra flavor.

Assemble burgers

Spread about 1.5 tbs miso mayo on the bottom half of each toasted bun. Place 1–2 lettuce leaves on each bottom bun, then stack two cheese-topped patties per burger. Sprinkle the chopped pickle & onion mixture (see below) over the top patty, then add 3 slices of crisp bacon per burger. Drizzle ~1 tbs BBQ sauce and ~1.5 tbs warm cheese sauce over the bacon. Cap with the top bun and serve immediately with fries.

Miso Mayo

Combine mayonnaise, white miso paste, rice vinegar, honey, toasted sesame oil and a pinch of black pepper in a small bowl. Whisk until smooth and homogeneous. Taste and adjust: add a touch more honey if you want sweeter, or an extra 1/4 tsp vinegar for brightness. Refrigerate until ready to use.

Pickle & Onion Mix

Finely chop the pickled gherkins and the 1/2 small onion. Mix together in a small bowl. If pickles are very briny, rinse quickly and pat dry first. Use the mixture immediately as the chopped topping for the burgers.

Skin-on Fries

Prep fries

Cut the scrubbed russet potatoes into 1/2-inch (12 mm) sticks, leaving the skin on. Place in a bowl of cold water and soak for 20–30 minutes to remove excess starch; this yields crispier fries.

Dry & season

Drain the potatoes and dry thoroughly with clean kitchen towels or paper towels. Toss with 2 tbs vegetable oil, 1 tsp salt, 1/2 tsp pepper and the optional 1/2 tsp smoked paprika until evenly coated.

Cook fries

Two cooking options: Oven-roast — spread fries in a single layer on a baking sheet lined with parchment and roast at 220°C (425°F) for 25–30 minutes, turning once, until golden and crisp. Fryer — heat oil to 170–180°C (340–360°F) and fry in batches for 5–6 minutes until golden; drain on paper towels and re-season with a pinch of salt. Keep warm until serving.

Finishing & Serving

Arrange each assembled burger on a plate alongside a generous portion of skin-on fries. Optionally pass extra miso mayo, BBQ sauce and cheese sauce at the table. Serve immediately while burgers are hot and fries are crisp.