Clocktower Burger

LunchServes 4

Red Onion Marmalade: # Fry the onions in a frying pan over a fierce heat until they start to soften. # Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme. # Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left. # Remove from the heat and taste. At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove. # Once you are happy with the flavour, season with a little salt and pepper and put to one side. # Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it's very nice on a ham sandwich!) Chips: # Blanch in a deep fat fryer at approximately 140°C until soft, then remove from the fryer and allow to drain and cool. # When you are ready, re-heat the fryer to 180°C and return the chips until golden brown. Onion Rings: # Mix the self-raising flour with enough Black Sheep Ale to form a thick batter consistency and add a pinch of salt. # Sprinkle the rings of onion with flour to dust them before putting them into the beer batter. # Then plunge the onion rings into the deep fat fryer and cook until golden and crispy. Burger: # Place all of the burger ingredients into a bowl and mix together using a large spoon. # Season with a good pinch of salt and pepper. # Form four burgers from the mixture. # Heat some vegetable oil in a frying pan. # Place the burgers in the pan and cook on both sides for approximately 2 minutes on each side over a moderate heat until golden brown. # Once brown on both sides place in the oven at 180°C for 6 minutes. # Cook the bacon under a grill until cooked but not crispy. # Melt the Wensleydale cheese on top of the burger under the grill. To Assemble: Tip: This dish looks great on a rectangular plate. # Assemble the burger in the bun with the Wensleydale bacon on top of the melted cheese, then place this at one end of the plate. # At the other end of the plate, stack the chips into a Jenga-like tower, then stack the onion rings next to them. # Place some mixed salad leaves in a ramekin in the middle of the plate with a small amount of the red onion marmalade on top.



* 600g organic minced beef (Rudding Park use Adrian Procter, Far Cappleside Farm, Rathmell)
* 1 teaspoon Lea and Perrins
* 2 shallots, peeled and finely chopped
* 4 mini gherkins (or 1/2 a large one), finely chopped
* 2 teaspoons capers
* 1 heaped tablespoon tomato ketchup
* Salt and pepper
* Vegetable oil for frying
* 4 x Sesame bread bun
* Mixed salad leaves


* 4 medium Maris Piper potatoes, cut into square chunky chips

Onion Rings

* 1 onion, cut into rings, use approximately three large rings per person
* 200g self raising flour
* 1 bottle of “Black Sheep Ale