Deliciouslyorkshire | Recipes | Clocktower Burger

These burgers appear on the menu at the Clocktower accompanied by real chips, onion rings in Black Sheep beer batter, red onion marmalade and a side salad. The burger itself is topped with a couple of rashers of Wensleydale bacon, Wensleydale cheese and comes in a sesame bun made from Yorkshire milled flour. A real Yorkshire winner.

Brought to you by Stephanie Moon – deliciouslyorkshire Champion of the year 2009-2010 and Rudding Park – a privately owned luxury hotel and golf course set in beautiful Parkland within easy access of both York and Leeds.

Method

Red Onion Marmalade

1. Fry the onions in a frying pan over a fierce heat until they start to soften.
2. Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme.
3. Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left.
4. Remove from the heat and taste. At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove.
5. Once you are happy with the flavour, season with a little salt and pepper and put to one side.
6. Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it’s very nice on a ham sandwich!)

Chips

1. Blanch in a deep fat fryer at approximately 140°C until soft, then remove from the fryer and allow to drain and cool.
2. When you are ready, re-heat the fryer to 180°C and return the chips until golden brown.

Onion Rings

1. Mix the self-raising flour with enough Black Sheep Ale to form a thick batter consistency and add a pinch of salt.
2. Sprinkle the rings of onion with flour to dust them before putting them into the beer batter.
3. Then plunge the onion rings into the deep fat fryer and cook until golden and crispy.

Burger

1. Place all of the burger ingredients into a bowl and mix together using a large spoon.
2. Season with a good pinch of salt and pepper.
3. Form four burgers from the mixture.
4. Heat some vegetable oil in a frying pan.
5. Place the burgers in the pan and cook on both sides for approximately 2 minutes on each side over a moderate heat until golden brown.
6. Once brown on both sides place in the oven at 180°C for 6 minutes.
7. Cook the bacon under a grill until cooked but not crispy.
8. Melt the Wensleydale cheese on top of the burger under the grill.

To Assemble

Tip: This dish looks great on a rectangular plate.

1. Assemble the burger in the bun with the Wensleydale bacon on top of the melted cheese, then place this at one end of the plate.
2. At the other end of the plate, stack the chips into a Jenga-like tower, then stack the onion rings next to them.
3. Place some mixed salad leaves in a ramekin in the middle of the plate with a small amount of the red onion marmalade on top.