Recipes

Peter Tempelhoff’s killer bacon cheeseburger

Peter Tempelhoff calls this the best burger in the world. He may just be right! The Greenhouse chef created the dish for the second episode of Test the Best, where he faced off against Gregory Czarnecki of the Restaurant at Waterkloof.

Serves: Makes 8 burgers

Ingredients

¾ cup Heinz tomato sauce
10ml truffle essence (depending on strength)
1 TBSP good wholegrain mustard
2 TBSP Worcestershire sauce
½ tsp fish sauce
1 tsp sesame oil
1 TBSP Dijon mustard
1 cup Ketchup
1½ cup mayonnaise
1 tsp dried ground dill
1kg free-range Boran beef mince, 80:20 meat-to-fat ratio
250g sugar-cured smoked streaky bacon, grilled
3 large beef tomatoes, sliced
3 red onions, diced
10 slices mature Cheddar cheese
2 large pickled cucumbers, sliced into 15 rounds
10 Lollo Biondo lettuce leaves
1 large white onion, 1cm thick
1 knob fresh yeast, walnut size
250 ml bottle of beer, lukewarm
225g stone-ground cake flour

Method

For the ketchup

Blend everything together with a whisk. (Holds for 1 month).

For the 1-2-3 Sauce

Blend together with a whisk (Holds for 1 week).

For the onion rings

Whisk the yeast into the beer then incorporate the flour a bit at a time until it’s as thick as yoghurt. Leave in a warm place to prove for half an hour. Dredge the onion rings into the flour then dip into the batter. Fry at 180 degrees Celsius for 1 minute on each side or until golden brown.

For the burger patties

Mix the mince to ensure the fat is evenly distributed. Form into 8 burger patties. Fry until medium-rare (+- 3 minutes on each side).

To assemble

Toast the buns. Spread the 1-2-3 sauce on the bottom bun then cover with onions. Place the patty on the onions and top with cheese. Place grilled bacon on the cheese then top with lettuce, sliced tomato and pickles. Add ketchup and top with the top bun.

Serve immediately, with the onion rings.

Watch Peter in action in Test the Best:

Leave a comment

Featured restaurants

Eatout