The ultimate brunch, a full English breakfast stacked in a burger bun
This burger is the ultimate brunch food, not one for a dainty appetite! Everything you would get in a full English breakfast we have stuffed into a bun. The challenge is to eat it in one go without it falling apart, only one person in the store managed it! In this video top UK BBQ chef Richard Holden and Ian Hodgett from our Barbecue Shop show you how to cook and assemble this monstrous burger.
Ingredients
- 750g (1lb 10oz) free range pork, minced
- Bury black pudding, broken into pieces
- 4 flat mushrooms
- 4 free range eggs
- 4 slices middle bacon
- 2 avocados, mashed
- Jarlsburg sliced cheese
- beefsteak tomatoes, sliced
- lettuce
- 4 burger buns
- Maldon sea salt
- ground black pepper
- rapeseed oil
- Weber Non-stick spray
- tomato sauce
Combine the mince with the crumbled black pudding, pinch of sea salt and ground black pepper. When all the ingredients are thoroughly mixed form into 4 balls. Lightly grease the Weber Burger Press with the rapeseed oil and form each ball into a burger. Always use a vegetable oil, not olive or butter as they have too low a burn point. If the burgers are of a uniform thickness they will cook better and more consistently. There is a dimple in the press which prevents the burger from swelling in the centre; if you form your own make an indent in the centre with your thumb.
Heat the BBQ to around 250C (482F). Starting the briquettes in the Weber Chimney Starter cuts down on the time it takes for the BBQ to come up to the required temperature. Spread the coals for a 50/50 cook on the bottom grill and place a Weber Griddle on the cooking grate over the side with no coals. Spray a little Weber non-stick oil over the cooking grate, this just makes sure that the burgers don’t stick. Place the burgers on the grate and cook, with the lid down, for 5 – 10 minutes, at the same time place the mushrooms on the grate. Turn the mushrooms and burgers over; the burgers will come off the grate cleanly if they are properly seared, if they stick leave them for another couple of minutes. Place the Jarlsburg cheese on top of the burger and the bacon on the griddle. The burgers are cooked when they reach 75C (167F) in the centre, which is the safe temperature for cooking meat, check using an Instant Read Thermometer. Give the bacon 1 – 2 minutes and turn over for another minute. Take the bacon off and keep warm on the side of the griddle, leave the bacon fat for cooking the eggs. Cook 2 eggs at once.
Assemble in the following order:
- burger bun bottom
- mashed avocado
- lettuce
- whole field mushroom
- burger with black pudding
- Jarlsburg sliced cheese
- bacon
- egg
- tomato
- tomato sauce
- burger bun top
You may need a burger skewer to hold the stack together!
The burgers can easily be made the night before and left in the fridge. If you have a favourite sausage with a high meat content you can use this instead of the mince, just take the skins off and treat as mince. If you don’t like black pudding try adding some diced apple. If you wanted to make this burger even more monstrous add a hash brown, which you can easily cook on the griddle.
Click here for details of the BBQ demonstrations we hold here in store. We regularly cook at weekends in store, from spring to autumn, so if you have any queries or just want to chat about anything barbecue come into store and talk to our enthusiastic and knowledgeable staff.
