Happy Friday all – Being as the majority of my domestic readers will be snowed in, here is something for you to chew on and warm your cockles… a few years ago I wrote this recipe and to this day stands as my favourite burger design I have ever come up with. Go to your local co-op and get some bits in, give it a go this weekend and I’m sure it will cheer you right up. Serve with fat wedges of roasted sweet potato or just go mad with a pile of fries, just don’t forget the Dijon mustard.

Beer matches: A cold Camden Helles, a bold Belgian such as La Chouffe or a beast of an IPA like ‘Go to IPA’ by Stone.

To make four burgers….

Ingredients:

• 350G ground beef
• 2 95% pork Sausages, removed from skins
• 1 teaspoon dried Tarragon
• 1 teaspoon herb de provence
• A jar of large sliced pickles
• Salt
• Pepper
• 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick pieces
• 2 finely sliced red onions
• 1 single measure of Calvados (or good brandy if you cant get it)
• 4 brioche burger buns
• 4 teaspoons of Aioli or just add minced garlic to your favourite mayonnaise
• Olive oil for frying

Method:

1. Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
2. Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
3. Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
4. In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
5. Turn the burgers in the griddle and cook for a further 3 minutes.
6. Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
7. Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
8. On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
9. Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.

There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.