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Freddy Bird’s ultimate burger

Yields1 Serving

 1 glazed brioche bun
 1 Marks and Spencer 'best ever burger'
For the burger mayonnaise:
 1tbsp mayonnaise
 1tsp chopped capers
 1tsp finely chopped dill
For the rosti:
 200g Maris Piper potatoes, grated with excess moisture squeezed out)
 1 egg yolk
 1/2 tsp flour
 1/2 shallot, finely diced
 4 rashers sweet cured smoked Wiltshire streaky bacon
 1 1/4 inch thick slice Applewood smoked Cheddar, rind on
 1 large dill pickled gherkin, sliced lengthways
 2 leaves of gem lettuce, shredded
 1 Roscoff onion
 American mustard

To make the rosti, combine the grated Maris Piper, the egg yolk, flour, shallot and seasoning and shape into 2 patties


Cook in a large, roomy frying pan with a splash of vegetable oil over a medium heat for approximately 5 minutes or until each side is crispy. Set aside on paper towel.


To make burger mayonnaise, combine the mayo with the dill and capers, and chill.


Bake the bacon at about 200 degrees until crisp – approx. 8 minutes


Thoroughly cook burgers until juices run clear (barbecue, grill or pan). Add Applewood smoked Cheddar to the top of the patty for the last couple of minutes to allow it to melt.


Briefly toast the bun before smothering base with burger mayo, top with onion and lettuce – then layer in the following order – 1 x rosti, patty with melted cheese, bacon, gherkin slices, American mustard, final rosti and then finish with the top of the bun.

Nutrition Facts

Servings 1