Black and blue burger recipe
 The black and blue in these homemade steak burgers comes from blue cheese and the black treacle-caramelised bacon. Served in a seeded brioche bun with red onion, pickles and burger sauce, it has a unique, delicate balance of sweet and salty flavours. If you don't have a mincer or a food processor powerful enough to finely chop meat, just buy the best quality steak burgers you can. This recipe is based on the Black and Blue burger served at Dope Burger in Hull. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the burger sauce). 200g/7oz deboned rib steak, cut into chunks200g/7oz deboned short rib steak, cut into chunks2 tsp vegetable oil, for fryingsalt and freshly ground black pepper 200g/7oz deboned rib steak, cut into chunks 200g/7oz deboned short rib steak, cut into chunks 2 tsp vegetable oil, for frying salt and freshly ground black pepper 4 tbsp mayonnaise¼ tsp garlic powder¼ tsp onion powder ½ tsp smoked paprika 4 tbsp mayonnaise ¼ tsp garlic powder ¼ tsp onion powder ½ tsp smoked paprika 4 slices smoked steaky bacon1 tsp soft brown sugar2 tsp maple syrup1 tsp treacle 4 slices smoked steaky bacon 1 tsp soft brown sugar 2 tsp maple syrup 1 tsp treacle 2 slices mild cheddar50g/1¾oz blue cheese, grated 2 seeded brioche buns, split and toasted2 dill pickles, sliced lengthways½ small red onion, sliced French fries, to serve 2 slices mild cheddar 50g/1¾oz blue cheese, grated 2 seeded brioche buns, split and toasted 2 dill pickles, sliced lengthways ½ small red onion, sliced French fries, to serve Method Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up.To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside.Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan.To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through.Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted.To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries. Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up. Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up. To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside. To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside. Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan. Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan. To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through. To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through. Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted. Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted. To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries. To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries.