What makes a good burger? Where might a brilliant one be found? Possible answers might be a) garlic powder in the mayo, and b) Sofia, the capital of Bulgaria. There, Chef Vasilev of The Big Daddy Food Truck constructs monster patties out of quality beef before heaping a selection of toppings and sauces on them with near-reckless abandon. In his burgers? The standard things like beef, cheddar, and pickles, but also suggestions of lemon and garlic, and a fried egg.
SERVES: ONE PER RECIPE
150g beef mince (seasoned)
1 brioche 15g iceberg (or 1/2 leaf)
1 slice Cheddar
2 slices bacon
Mayonnaise (add a squeeze of lemon and a teaspoon of garlic powder)
Season the ground beef with salt and pepper, then mix well and shape into a ring.
Cook the burger meat on a grill with some oil for 5-6 mins on each side. Meanwhile, cut the brioche in two and toast until golden.
Place the bacon on the grill.
Fry the egg in a heated pan.
After the burger is almost ready, put a slice of cheddar on top and cover with a metal dome or similar until it melts.
When ready, cheese melted and bacon crispy, spread the mayonnaise sauce on the bottom part of the bread.
Remember, add lemon juice and garlic powder to your mayo. Add to the bread the torn iceberg leaves, the sliced pickle, and mustard, then top the burger with the bacon and fried egg. Drizzle with barbecue sauce and finish with the top half of the bun.