450g piece of ‘green’ ham, boneless (ask your butcher to grind this)
550g short rib of beef, boneless but fat on (ask your butcher to grind this)
2tsp dried sage
1tsp cracked black pepper
1tsp garlic powder
- Bits to serve with
1 bunch dill
150g comte cheese, grated
200g chestnut mushrooms
splash of soy sauce
salt and pepper
4 x sour dough burger buns
8-10 washed little gem leaves
- Sweet mustard mayo
35g English mustard
1 egg yolk
10ml white wine vinegar
10g caster sugar
5g lemon juice
310g vegetable oil
- To make the burgers, put the minced meats into a bowl and add the salt, dry sage, cayenne, cracked black pepper and garlic powder and mix together. Cover with clingfilm and place into the fridge for 4-6 hours.
- After this time mix everything vigorously together with your hand. You will feel it stiffen up and form a ball like mix. Separate into 4 equal portions of 250g. Shape these into burgers and place them into the fridge until you need them.
- Thinly slice the chestnut mushrooms and place them into a separate bowl. Season them with salt and pepper and a good splash of soy sauce. Leave the mushrooms to ‘cure’ for 15 minutes.
- After this time, they will have broken down and become soft. Squeeze the water from the mushrooms and place them onto a chopping board and run a large knife through them until they are roughly chopped. Keep them to one side.
- Take the burgers from the fridge a fry or grill them to your liking. When they are just cooked, remove them from the heat.
- Spread the top of them with the chopped mushroom mix and then cover with the grated comte cheese. Place the burgers under a medium grill until the cheese has melted. Remove from the heat.
- Toast the burger bun. On the bottom of the bun spread a little mustard mayonnaise. Then put a couple of gem leaves. Stick the hamburger on top. Drain a large slice of pickled cucumber and put that on top of the burger, then put a big dollop of the mustard mayo. Cover with a load of picked dill and the lid of the bun on top and serve straight away.