The OG burger recipe
To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid.Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside.To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third.Cool the honey until chilled, at room temperature. Once the honey is cooled, stir through the jalapeños. Set aside.To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside.To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle.After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side.Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties.To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve. To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid. To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid. Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside. Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside. To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third. To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third. Cool the honey until chilled, at room temperature. Cool the honey until chilled, at room temperature. Once the honey is cooled, stir through the jalapeños. Set aside. Once the honey is cooled, stir through the jalapeños. Set aside. To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside. To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside. To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle. To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle. After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side. After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side. Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties. To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve.