When it comes to summer staples, you can’ get any more iconic than a burger. Whether you enjoy yours fresh off the bbq, or you’d rather enjoy something a little more gourmet, M&S has your back.
Edinburgh-based chef and owner of Cafe St Honore, Neil Forbes, was selected by M&S as one of eight finalists in a UK wide burger competition. This summer the retailer has launched its ‘Best Ever Burger’ and, to put it to the test, challenged top chefs across the country to create the ultimate burger topping recipe for their hometown, showcasing the very best regional flavours and produce.
M&S’s Best Ever Burger features a mouth-watering combination of short rib, chuck steak and bone marrow for ultimate succulence, providing the base for Neil’s creation. Taking inspiration from the best of Scotland’s abundant produce, Neil’s recipe celebrates local flavours and ingredients, including Macsween haggis, Isle of Mull cheddar and Arran mustard.
Neil said: “M&S’s Best Ever Burger is bursting with flavour and it’s been great to add my own twist to create the ultimate Scottish burger. The recipe I’ve crafted perfectly encapsulates some of the most famous flavours of Scotland which I love using in my own cooking. From smoked streaky bacon sourced from Ayrshire, to cheese from the Isle of Mull, this recipe showcases the breadth and depth of local produce across the region.”
Kirsty Adams, M&S’s Beef Product Developer and one of the creators of ‘Our Best Ever Burger’, added: “The burger is having a serious moment and we wanted to celebrate just how diverse and delicious it can be by partnering with some amazing chefs. It took a year to develop Our Best Ever Burger and it’s now our fastest selling summer product, which is a restaurant quality patty that can be enjoyed at home. We were excited to see how the chefs put their regional twist on it and we weren’t disappointed. Neil’s creation really captures a taste of Scotland – it’s definitely one to try at home!”
If you fancy giving it a go yourself, the recipe is below:
|Ingredients – makes 2 burgers Prep time 15 minutes; cooking time 15 to 20 minutes|
|2 M&S Our Best Ever Burgers
50g Isle of Mull Cheddar *2 slices unsmoked Ayrshire streaky bacon *
2 slices Macsween Haggis or similar
1tbl grainy Arran mustard *
2 slices red beef tomato (1cm thick)
|1 Baby Gem lettuce (4 leaves)
1 red onion (4 rings)
2 M&S Brioche Buns
1tbl cold-pressed rapeseed oil
Salt and pepper
- Heat a griddle pan until hot but not scorching hot. Rub the burgers with half the rapeseed oil. Season both sides with a little salt and pepper and place burgers onto griddle. Cook for 7 to 8 minutes on each side, or until the centre of the burger is piping hot and the juices run clear.
- Place the slices of bacon on the same griddle pan and cook until crispy (5 – 10 minutes).
- To cook the haggis, either choose the pre-sliced microwavable variety and cook as per the instructions, or cut 1cm-thick slices from a pudding and pan-fry in the remaining rapeseed oil at a moderate heat for 2 to 3 minutes on each side until a crisp outer crust is achieved.
- Mix 2 tablespoons of mayonnaise with the grainy Arran Mustard and set to one side.
- Remove the cooked burger and bacon from the griddle pan and keep somewhere warm for the meat to rest. Leave the griddle pan on a medium heat.
- Grate cheddar and top each burger with half. Halve brioche buns and lightly toast on griddle.
- Place the cheese-topped burger on bun base, add a slice of bacon, then the slice of crisp haggis. Next, add slices of red onion, then the lettuce and finally a slice of beef tomato. Season with salt and pepper, smear the mustard mayo on the underside of the bun lid top and place on top.