There's something I've been dying to tell you!
On a particularly good hair day, people often ask me how I get it so 'big'. I tell them it's because I've had a good blow dry, but just between me and you, that's not strictly true. It's actually because it's full of secrets.
Let's just say that for the past few weeks, I've had suspiciously voluminous locks.
Next month I start work as a Model Booker for one of London's leading commercial model agencies. Not only do I get to drool over delicious models all day, but it's also right down the road from my favourite ice cream shop. How exciting!
If a big burger dripping in molten cheese, crispy bacon and maple syrup doesn't say 'good work pet, here's a pat on the back', well quite frankly I don't know what does.
So that's exactly how I celebrated. I know it's not exactly January diet friendly, but praise where praise is due, right? To make two Maple Burgers, go grab yourself:
2 good quality steak burgers, ask your butcher for these
2 burger buns (focaccia also works well, just throwin' it out there)
Four slices of swiss cheese
Four lettuce leaves
Four rashers of bacon
1 large tomato
1/2 red onion
A handful of gherkins
A good glug of BBQ sauce
A few glugs of maple syrup
Turn on the grill and season your burgers. Leave them sizzle for around 10 minutes before checking on them and in the meantime, crack on with your other fillings.
Grab your buns (the bigger the better in my books) slice them in half, butter and leave to one side. I used gluten free rolls, so that's why they look so teenie.
Tear off of your lettuce leaves and grab your onion and tomato.
Slice it into nice, even chunks, along with your gherkins.
Man I love gherkins.
Your burgers should be just about ready for flippin'. They should still be a little pink on the underside, so if you think you need to turn down the heat a little, do so now. Line another baking tray with tinfoil and lay on your bacon. Pop it in the bottom of the oven to slowly cook away.
Next up, your maple and BBQ burger sauce.
Give your syrup a good squeeze and add a glug of your favourite BBQ sauce. Give it a stir and try not to drink it all on one go. As good as this stuff tastes off the spoon, it's much better on a burger covered in drippy cheese. Pinky promise.
Check on your bacon and make sure it's still nice and pink. Pour over a little maple syrup and switch around the grill pans so the bacon's on top. The syrup will help everything get good 'n' crispy very quickly, so make sure you don't let it burn.
When your burgers are done, put them in a hot frying pan with your cheese on top.
After a few minutes the cheese will be drippy and gooey, so get to work on layering your burgers. I have a fool proof method to this so pay full attention, young chef.
First, bread, then lettuce. This stops the bread going all soggy.
Next, get saucy. Spoon a little of your maple sauce into the lettuce cup.
Then, it's burgers and cheese, please.
Throw on a couple of slices of red onion.
A good chunk of tomato and another drizzle of your burger sauce.
Pile on your crispy maple bacon.
And last but certainly not least, your tangy gherkins.
Oh go on then, one last dash of sauce, just for good luck. It's a really good job, ok?
Whack on your top bun, give it a squish to keep it all together et voila!
A seriously good burger stuffed with some seriously yummy stuff.
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