B.O.T.M: THE GRAND SLAMMER
With rugby’s six nations well under way we’ve turned-over this month's BOTM to Dirty-Sixth’s favourite flanker Henry to have a try at The March Grand Slammer.
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What’s in the pack?
French glazed brioche buns & truffle Aioli
Welsh Leek & Caerphilly slaw
Irish beef & guinness burger patties
English Stilton cheese
Italian salami milano
Scottish whisky onions
And some pickles………from who knows where!
B.O.T.M: GIANFRANCO GORGONZOLA
This month we're celebrating our tenth year at The White Hart, and with that we can't help but take stock of the B.O.T.M.'s that have defined us as masters of the absurd and slightly over-the-top franken-burgers. But only one has towered over as the notorious champion after all these years: the legend that is GIANFRNACO GORGONZOLA.
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Dry aged British beef patty with American cheese, topped with streaky bacon and a lasagne nugget. The brioche bun is slathered with garlic bread aioli, gorgonzola bechamel and a rich tomato marinara. Absolutely banging.
What’s in the pack?
Burger patty
Brioche bun
American cheese
Streaky bacon
lasagne nugget
Gorgonzola cheese
Tomato marinara
Garlic bread aioli
Right then, let's build.
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Get a frying pan (or bbq) screaming hot and preheat your oven.
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Get the lasagne nugget into the oven as quickly as possible, this is a big boy and takes its time to heat through.
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Cut the burgers from the packaging and season both sides liberally with sea salt (Maldon is best)
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Put the patties in the pan (no oil needed) and cook on both sides for 2 - 3 mins until they’ve built up a nice crust.
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While the burgers are cooking, chuck the streaky bacon in the pan to warm up. The burgers are cooked when a probe inserted into the thickest part of the patty exceeds a temperature of 75c for 30 seconds (or however you like your burgers cooked)
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Top the patties with the American cheese and streaky bacon, turn off the heat and allow the meat to rest while you finish everything else off.
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Toast the bun in the oven until brown.
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Spread the garlic bread aioli on the bottom bun and the tomato marinara on the top.
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Now finish the build with the burger patty on top of salad (if you're using it), then the nugget and the gorgonzola.
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Top with the lid, give it a sumo squash and get wrestling.
Use by dates and allergens
In the bun - GLUTEN, EGG, MILK,
Garlic bread aioli - EGG, GLUTEN, DAIRY, SULPHITES
Lasagne nugget - GLUTEN, EGGS, DAIRY
Gorgonzola cheese - DAIRY
American cheese - MILK
Dill pickles - MUSTARD