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@mands
Sorry sorry, I was just wallowing in my........ VICTORY!!!!
Thanks for all your suggestions and help. Really! So...
Cook:
50% Sirloin, 25% Chuck, 25% Brisket (500g, 250g, 250g) and 100g smoked bacon fat - Ginger Pig. Course grind.
Pressed into metal rings for shaping
Seasoned one side
Pan, basted with butter as it cooked under a cloche - one turn only
Ogleshield cheese - Neal's Yard Dairy on top
Manchet rolls from Quo Vadis, pan toasted with a bit of butter - unfortunately I had to buy them on Sat for use on Sun. Would have been better if I steamed the buns then toasted, but I had limited stove-space.
Assembly:
Home made Shake Shack sauce on bun - I think this (and the bacon fat) is what won it!
Refreshed in ice water, gem lettuce leaf
Patty with cheese
Disappointing beefsteak tomatoes from Borough Market
French sweet onions Cevenne
Sliced Dill Pickle - which I forgot to put into but didn't need it. Served on side.
My greatest rival did a Ginger pig rump mix with a bit of marrow in the middle. Found it to be too marrowy in flavour. My smoky bacon was a clear winner in the judges mouths.
Also his was a fine grind and felt a bit too processed meat-like. He also baked his own bread which was really awesome.
He also cooked on a charcoal bbq and served his pretty raw which was unintentional! Boom!
NB: This was also the burger favoured by my Sat taste testers.
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