Patty & Bun ‘Mr. Scaramanga’ Burger Recipe

Joe Grossman, founder of Patty & Bun – a trendy burger joint that began as a pop-up and now has three permanent sites across London – shares his recipe for a juicy, filling tower burger you can make at home…

“When buying the meat, ask your butcher to grind up bespoke patties. We use a combo of 45-day aged chuck and a good load of fat (around 20%) for this recipe. Each patty should weigh around 150 grams.”

Mr. Scaramanga burger

Ingredients
4×100 gram demi brioche buns
4×150 gram bespoke beef patties
16 slices of bacon

For the chipotle ketchup:
35 grams chipotle chili
150 ml water (hot)
5 grams cayenne pepper
10 grams black pepper
500 grams ketchup

For the mayo:
150 grams egg yolks
80 grams Dijon mustard
15 grams sugar
10 grams salt
50 ml white wine vinegar
20 grams smoked paprika

For the pickled cucumbers:
2 cucumbers
150 ml cider vinegar
125 grams caster sugar
15 grams kosher salt
5 grams mustard seeds
1 gram turmeric
1 gram coriander seeds
1 gram celery seeds

Method
Three hours before cooking: finely slice the cucumbers and salt. Set aside

For the pickled cucumbers: put all ingredients except cucumbers in a pan, bring to boil. Once boiling, take off the heat, give cucumbers a squeeze to rid them of extra moisture and pour over the hot liquid

For the chipotle ketchup: rehydrate the chipotle in hot water for 30 minutes, add all other ingredients, place in food processor and blitz until smooth

For the mayo: Using a food processor, blitz all the ingredients together to form a paste. Slowly add in your choice of oil until you get a thick consistency

Cook the bacon so it’s crisp but still chewy