Friday, 25 July 2014
Wednesday, 16 July 2014
For a long time I've been wanting to use anchovies in my burgers at home - I fricking love the kick of salty, savoury umami they bring - and since I first had anchovy butter on a steak many moons ago, I have always thought they'd go brilliantly with a well-aged burger patty.
Sunday, 29 June 2014
Wednesday, 25 June 2014
Cue a slew of appropriate and inappropriate, official and guerilla marketing opportunities for brands to jump on the bandwagon and feed off the expected £250m - £1bn in extra spending the English are expected to splash out over the course of this World Cup competition.
Thursday, 19 June 2014
1. THE AD COD CHEESEBURGER
My first 10/10 burger on the blog, and still one that sends shivers down my spine when I think about it. When Fred was in his role as head chef, The Admiral Codrington cheeseburger was an example of the best gourmet burger London had to offer.
The meat was house-minced, 8oz patties, with a combination of 50% chuck/50% rib cap from butcher Jack O'Shea. The beef was 28-day aged from grass-fed beef (for 200-250 days, and finished on grain) from the West coast of Ireland.
What a phenomenal piece of London burger history.
2. 333 CHILLI BURGER
As part of a series of burger 'swarms', again at the Admiral Codrington, Fred designed a hearty menu featuring a central burger (or six).
This burger had bite, but the heat wasn't overpowering, more lingering than a burning inferno. It combined chipotle with its dry heat, and the green chillies with their juicy, spicy heat and both worked in an almost perfect harmony with the smooth, creaminess of the short rib burger patty.
Hot stuff from Fred!
3. THE CHUCK WAGON
The Chuck Wagon is a burger that had the masses talking – a real artery clogger. At its base is a Juicy Lucy, an American cheese stuffed patty, but as this is Fred Smith, you know he has something else up his sleeve. And he did. The cheese was in fact bacon infused, formulated to melt at a low temperature so the burger can still be served pink. The beef was then coated in bread crumbs, coated again in panko bread crumbs and then fried, like chicken.
4. ADMIRAL'S BIG BOYThe Admiral's Big Boy was a once in a lifetime interpretation of the McDonald's Big Mac. Encased in a Miller's sesame-seeded bun, cut with precision into three segments, Fred's take on this classic incorporated two slices of American cheese (these situated on top of the beef patties, rather than the traditional single slice below), his own special dressing that took so long to perfect he actually forgot what went into it (I tried to reverse engineer some out of my shirt, where it happily splattered), and patties were O'Shea's beef and slightly weightier than the similarly-named original, yet they were still cooked pink - a feat Fred was rightly proud of.
5. FLATIRON DEEP-FRIED BEER-FED BEEF BURGER
Following his stint at the Admiral Codrington, Fred took a series of freelance and consultancy roles, helping other places make awesome burgers, and one of these included deep frying a burger patty in beef dripping at FlatIron...
Arriving with a waft of deep-fried chip shop aroma, this is where the likeness to cheap fast food ends, the aged beef-fed beef patty is deep fried in beef dripping which allows it to forms the most amazing caramelised crust, whilst retaining a juicy, pink interior. The texture of the beef is melt-in-the-mouth, and it's topped with a béarnaise sauce, with it's buttery soft flavour, which works its way deep into crevices of the fried patty.
Mmm, deep fried beef.
THE PRESTIGESo there we have it, five of my favourite outrageous burgers from chef Fred Smith - if you want to learn how to make burgers like a pro, check out my short videos of him creating his Ad Cod Cheeseburger:
Why not share your Fred Smith favourites too?
Tuesday, 10 June 2014
Situated just 300m from Tooting Bec tube station, and directly opposite the most enormous Spice Village I’ve ever seen, is the somewhat incongruous Meat & Shake – the wooden sign, the exposed brickwork, the naked-yet-caged filament lights are in stark contrast to the pop-up stalls and multi-coloured neon of Upper Tooting Road.
Friday, 6 June 2014
Waitrose asked me to pull together a burger recipe to represent Greece for their football party Home Inspirations page. So I've created the deconstructed Moussaka burger for your chowing pleasure.
Labels: Waitrose world cup