Recipe of the Month - April

Succulent steak burger with bacon and chilli jam from the St Mawes Hotel

Burger ingredients:

700g minced chuck steak
50g tomato ketchup
1tsp tabasco
1tbsp Worcester sauce
½ tsp celery salt
Salt and ground black pepper, to season
4 brioche buns
1 baby gem lettuce
4 slices of Emmental cheese

Chilli jam ingredients:

200g smoked streak bacon, chopped as finely as possible
100g long red chili, as hot as you like, seeded and finely diced
1 red pepper, seeded and diced
1 tin chopped tomatoes, drained
1tsp sweet smoked paprika
100g sugar
100g white wine vinegar
Salt and pepper, to season

Method

For the burger:

Make the burger mix by combining the minced chuck steak, ketchup, Tabasco, Worcester sauce, celery salt and salt and pepper to season.
Then make the four burgers by taking 180g of the mix and pressing it into a burger shape.
Cook the burger under the grill or in a pan until cooked on the outside, then finish in the oven until it is cooked through, to your liking.
Top the burger with a slice of Emmental cheese.
Cut the brioche buns in half and grill each half until lightly toasted.

For the jam:

Fry the bacon in a hot pan until it starts to colour and a lot of the fat has rendered out of it.
Drain the bacon in a sieve to get rid of most of the fat.
Return the bacon to the pan and add the chilli and red pepper. Sweat until soft, add the tomatoes, sugar and white wine vinegar and cook until thick - looking for a chutney like consistency.
Once cold, store in an airtight jar - can be kept for a week.

To plate up:

Place the burger on the bottom half of the brioche bun, smear with chilli jam and top with the other half of the brioche bun.