The DMC Dorset Burger

Everyone loves a great burger, and at the Dorset meat Company we wanted to make our own, one which really speaks of Dorset in every mouthful. So we paired our finest 28 day aged Dorset beef burgers with some Dorset bacon, rich Dorset Blue Vinny cheese, and a sharp apple relish for the perfect balance of sweet and savoury. Served in a sweet toasted Brioche Bun, this is as good as burgers get!

Serves 4

Used in this recipe

Streaky Bacon, Unsmoked, Dry Cured (240g)

£5.35 £2.14/100gAdd to box

Dorset Blue Vinny (200g)

£8.35 £4.18/100gAdd to box

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Ingredients

4 x Dorset Meat Company Grass fed beef burgers (500g)
4 x Brioche buns
4 slices of Blue Vinny
4 rashers of Dorset Meat company smoked back bacon
Fresh little gem lettuce

For the Apple relish

2 x green apples – Cox’s or Granny Smith
1 shallot
1 tbsp cider vinegar
1 tsp Dijon mustard
A dash of lemon juice
Salt and pepper

Method

First, get all of your burger elements ready to assemble.
Make the apple relish by coring the apple, quartering it, then cutting in to fine matchstick pieces, or grating it coarsely. Finely chop the shallot, then mix with the apple, vinegar, lemon juice, mustard and seasoning. Set aside to pickle for one hour.
Grill or fry the burgers, (or better still BBQ them) until cooked but juicy in the middle, a couple of minutes on each side will do. At the same time, grill or fry your bacon until crispy. Add the slice of cheese on top at the end, and allow to soften, but not melt.
Cut the brioche buns in half, and then toast on both sides in a hot pan, griddle, or on the BBQ. This a really important step, which will add a lovely crust and release the sweetness of the bread.
Assemble your burger with lettuce, the burger, cheese, bacon, and a good dollop of relish on top. Tuck in!

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