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Heston's hamburger

Heston's hamburger

At Annis Pølsemakeri you will find professionals who have worked with cutting meat for many years. They have become quite good at cutting everything from bacon, cold cuts and meat to the gram. Customers are equally surprised every time they see that the sausage maker manages to cut exactly 300 grams of thin slices of cured ham or 5 steaks of exactly 250 grams each, without weights and without blinking.

There's nothing that beats a juicy hamburger, and at Annis you get high-quality burgers that are guaranteed to be a success. At least with these toppings.

INGREDIENTS

4 servings

east
225g cheddar, grated
1 tsp Worcestershire sauce
1 ½ tsp mustard
25 g corn
½ tsp dry yeast
1 ¼ dl beer (preferably IPA beer)

Heston's hamburger dressing
50 g of ketchup
75 g mayonnaise
2 tsp mustard

Meat and vegetables
4 hamburgers
1 tablespoon of oil
4 pickles
4 hamburger buns
2 tomatoes
1 onion, sliced
salad

PREPARATION

Place baking paper in an ovenproof dish, approximately 20 x 30cm.

Mix together cheese, Worcestershire sauce, cornstarch, mustard
and yeast. Place in the refrigerator for a couple of hours (can be skipped).

Bring the beer to a boil. Add the cheese mixture and let it melt until it
becomes completely smooth.

Pour into the mold, cover with plastic and place in the refrigerator.

When the cheese mixture is cold and stiff, cut it into squares.

Mix ketchup, mayonnaise and mustard. Set aside.

Put some oil on the hamburger. Grill them by turning them about
every 15–20 seconds until done. Add the cheese slices (and
(If necessary, place the lid on the grill for a short time until the cheese melts).

Place the cheeseburgers on the hamburger bun with tomato slices, onion and lettuce. Add pickles (which you can also grill for a few seconds first). Add sauce and serve with beer if you like.

The recipe is taken from the book "Rett fra Mathallen", written by students from Elvebakken School.

Annis Pølsemakeri

Annis Pølsemakeri offers the highest quality sausages and cured meats. Everything is produced in-house in our own sausage factory in Ringebu in Gudbrandsdalen.