Cotswold Gentleman Burger by The Lygon Arms Hotel

Serves

2

Prep Time

5 hours

Cooking Time

60 mins

Ingredients

For the two burgers

• 170g beef mince
• 1 clove garlic, chopped
• 1 shallot, chopped
• 1 tsp whole mustard
• west bakery buns
• 2 cheese slices

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For the pork belly

• pork belly
• thyme
• 1 ltr stock
• 50 ml apple juice

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For the ham hock

• ham hock
• 1 large orange
• clove
• Sage

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For the beer battered onion rings

• 1 large onion, thickly sliced onion
• 500ml beer
• 125ml soda water
• 250g plain flour

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For onion and apple cider jam.

• 2 chopped onions
• 10 peeled and sliced apples
• 500ml old fields cider
• 10ml brandy
• 250g brown sugar

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Method

To make the burgers

• combine the beef mince, garlic, shallot and whole mustard in a large bowl, lightly season and then shape into burgers.
• Place in a hot pan for 2 minutes on each side (more if prefer well done).
• Place the cheese slices on top and pop in the oven to melt.

To make the pork belly

• Preheat the oven to 180 degrees C.
• Mix the thyme, stock and apple juice together in a bowl.
• Add to the cooking dish with the pork belly and cook for 5 hours on 180 degrees C.
• Remove the pork belly from the stock and rest on a plate, allowing it to cool for 2 hours before slicing.

To make the ham hock

• Add ham hock, sliced orange, clove and sage to a pan of water and bring to the boil.
• Gently simmer for 4 hours topping up the water as required.
• When cooked, cool and flake down.

To make the beer battered onion rings

• Thickly slice the onion and then marinade in the beer for 20 minutes before flouring.
• Mix the beer and soda water together to form a smooth batter.
• Add the onion rings to the beer batter with onion seed.
• Shallow fry ’til golden.

To make the onion and apple cider jam

• Place the chopped onions, apples, cider, brandy and brown sugar into a large saucepan.
• Bring to the boil and simmer until sticky and reduced.
• Leave to cool.

To serve

• Build your burger and enjoy!