Friday at work is at my work place known as junk food Friyay. I got another cookbook from Jamie Oliver’s collection, with a promising title Comfort food and went directly for one of the most sensational burgers of his repertoire. Originally named insanity burger, I renamed it to less sensational name loony burger and made small changes. I made brioche buns, for the first time ever (following this recipe) and they turned out well, but I’m not gonna lie, there’s room for improvement (not because of the recipe, but my slightly sloppy execution). I’ll explain through the steps. Let’s get cracking.

Ingredients for brioche buns:

  • 0,5 kilo of flour
  • 0,25 l of milk
  • 1 packet of dry yeast
  • 1 tblspoon of sugar
  • 80 g of butter
  • 2 eggs
  • 1 tspoon of salt
  • sesame seeds


  • Heat up milk so it’s lightly warm, add the yeast and the sugar, stir well and let it proof. On a very low heat melt the butter. In a bowl mix flour with salt.
  • Add the yeast, butter, one beaten egg and knead a soft, elsatic dough (it’s gonna smell sweet like milk and butter).

  • Cover with clean damp towel and let it proof for 90 minutes.
  • When the dough has doubled, knead again and split into 12 small or 6 larger balls. Transfer to a tray covered with baking sheet and let them proof for 30 more minutes.
  • Preheat the oven to 180 – 200 Celsius degrees (air vent) and smear each ball with a beaten egg. Bake for 20 – 25 minutes until lightly golden. Key step: put the tray in the middle of the oven. Not up or down because they’ll burn in a blink of an eye. Pay attention to what’s happening, for instance my buns were done in 18 minutes, but I baked them for 22 and they became too brown. Inside they were still fluffy and delicious, but the crust was too tough and too crumbly which is not the thing you want in a burger bagel.

Burger ingredients (for six eaters):

  • 1 kilo of grounf beef (chuck steak)
  • 2 red onions
  • white vine vinegar
  • 6 large gherkins
  • 12 rashers of streacky bacon
  • mustard
  • toast cheese (cheddar, red Leicester or gauda)
  • 1/2 iceberg salad
  • 1 larger carrot
  • 1/4 of cabbage
  • 1 tablespoon of Worchester sauce
  • mild ketchup
  • mayo
  • tabasco
  • salt
  • lime (or lemon)


  • Divide the beef in 6 equal pieces, roll them in balls and press down eith your hand in a patty. Refrigerate for 30 minutes.
  • Meanwhile slice the onions and season with a splash of vinegar. Leave to rest. his will ensure it becomes mild and gets wonderful lilac color. Cut the gherkins.
  •  Grate the carrot and cabbage and chop up the iceberg salad. Season with salt, 1 table spoon of mustard, 1 table spoon of Worchester sauce, 3 table spoons of mayo and juice of one lime and mix well. You just made coleslaw.
  •  Fry the bacon in a grill pan so it becomes golden and crunchy.
  • Take the meat out of the refrigerator and season well with salt, pepper and oil.
  • Fry one at a time so you can have better control of the situation (not like me making 2, 3 at a time). Put the patty into a pan and start grilling while pressing from the upper side with a burger flipper (that metallic thing they use). Grill for 2 minutes and then turn over. Repeat. Turn over. Smear with mustard and couple of drops of tabasco and turn over. Let it get gnarly. Do the same on the other side, add the cheese and press again so it melts beautifully. Repeat with all the patties.
  • Make the burger. On the bottom side put a generous amount of coleslaw, then the patty, two rashers of bacon, onions and gherkins. Cover the upper part of the bun with mixture of ketchup and mustard and add tabasco if you wish.
  • Also important, when the burger is done press lightly so all the flavor gets combined.

Serve with some home made potato chips, more coleslaw and refreshing lettuce.



T 🙂


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