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  • Six Nations Burger with Homemade Potato Rolls

    Six Nations Burger with Homemade Potato Rolls
    Recipe by Barry Horne
    Inspired by the Six Nations rugby, this burger recipe, with homemade potato rolls, will tackle your appetite!
    Makes 4 Burgers
    4 Beef Burgers
    2 tbsp Leek Chutney (recipe below)
    50g 'Nduja
    1 jar of Sauce Shop Mayo
    Potato Rolls (recipe below)
    4 slices of Black Pudding
    100g Roquefort Cheese
    Make the leek chutney and potato rolls according to the recipes below.
    Place a frying pan on a medium heat and add the 'nduja; cook down for 2-3 mins, just to cook the pork through, it will be an oily paste. Take out and leave to cool in a bowl. When cool, whisk in your jar of mayo.
    Clean your pan and place back on the heat, in a dry pan, place your buns down to toast.
    Once toasted, use the same pan to cook your burgers and black pudding. The pudding is already cooked, so it should only take 1-2 mins either side to warm through. Your burger will take around 3-4 mins per side to cook.
    When your burger has one minute left, place your Roquefort cheese on top and place a lid over the pan to melt the cheese.
    To assemble, place a generous spoon of the leek chutney on the bottom half of the bun, then place the burger on top and then the black pudding. On the top half of the bun, add a generous spoon of the 'nduja mayo.
    Get stuck in and enjoy!
    Potato Roll Recipe
    Ingredients (makes 6):
    500g Strong Flour
    100g Mashed Potatoes
    150ml Milk
    1 Egg
    100ml Water
    20g Fresh Yeast (or 10g dried)
    10g Sugar
    75g Butter
    7g Salt
    In a small bowl, add 100ml lukewarm water and the yeast and sugar and whisk together to incorporate. Leave to one side for around 10 mins for the yeast to activate.
    After 10 mins, add in the mashed potato, egg and warm milk and whisk everything together.
    Add the salt to the flour and then start to incorporate your wet mix to the dry mix to form a nice dough.
    When the dough is coming together, gradually add the butter and knead together for around 10 mins. Leave to prove in a warm place, covered, for 45 mins - 1 hour or until doubled in size.
    Once doubled, divide into 6 similar size pieces and place on a greased baking tray and leave to prove again for a second time for around 30-45 mins or again until doubled in size.
    Have your oven set to 190 degrees C and when the rolls are nice and proved, brush them with a little milk and pop into the oven.
    They will take around 10-12 mins to cook and should be a nice golden brown colour.
    Leek Chutney Recipe
    Ingredients (makes around 500g):
    2 Leeks (sliced)
    4 cloves of Garlic
    150g Brown Sugar
    150ml Cider Vinegar
    1 tbsp Butter
    1 stalk of Tarragon
    Salt & Pepper
    Place the butter in a saucepan on a medium heat and add the leeks, garlic and tarragon and cook for 10-15 mins until very soft.
    Then, add the sugar and vinegar and turn up the heat and cook for a further 4-5 mins.
    Take off the heat and leave to cool.
    As well as being great with burgers, it's also really good with cheese.