JIMI HENDRIX USED TO SMASH A GUITAR, WE DO IT WITH A HAMBURGER.
YES, MY ALL-TIME FAVORITE: THE BASS BURGER. A BURGER THAT IS 80% CRUST
EXISTS, IS READY WITHIN 2 MINUTES, AND WHICH YOU ALSO GOT TO ENJOY
CRUSHING ON A CAST IRON PLATE. WHAT MORE COULD YOU WANT! A BUTTERED BUN THAT
HAS BEEN ON THE GRIDDLE FOR A WHILE AND THEN FINISH IT OFF WITH ALL THE GOODIES YOU CAN
FINDING. THAT ALBUMS FULL OF THIS HAVE NOT BEEN WRITTEN ABOUT....
This recipe is from our cookbook Good.Better.Bastard.
This deluxe cookbook is a culinary manifesto with 96 recipes like and 280+ pages Bastard-content. The dishes in this book are challenging, inspiring, but most of all very tasty. It is a reflection of what you like best on The Bastard makes. The story in this book is also told through the eyes of some inspiring artists. They took on the challenge of interpreting these 24 Bastard characters.
Ignite your grilling soul - because when it comes to BBQ, there's Good, there's Better, and then there's Bastard.
In addition to this delicious recipe for Bashburger, think about safety, of course. You can do this very conveniently with our Fiber Thermo Gloves. They are made of Nomex and Kevlar, very heat-resistant and super sturdy. Also, our The Bastard Apron is a real must-have. Besides protecting your clothes from grease stains and splatters, it is also super stylish!
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
8 tbsp. finely grated Parmesan cheese
800 g minced beef
salt and freshly ground black pepper
4 leaves of butterhead lettuce/crop lettuce
1 truffle, thinly sliced, or use
truffle mayonnaise
8 slices of bacon, grilled
4 hamburger buns
REQUIRED
greaseproof paper
Phantom Plancha or griddle
sturdy wide spatula
For the parmesan cookies, spoon 2 tablespoons of grated Parmesan cheese each time onto a piece of greaseproof
paper and form a circle from it the size of your buns. Then place the paper with the cheese on it for 30 seconds The Bastard (be careful not to burn it). Let cool and store the cookies in a sealed container.
Let the plancha (or griddle) come to a good temperature. Divide the minced meat into 8 equal portions and form into balls that are not too tight. Sprinkle the balls generously with salt and pepper. Place 2 balls on the plancha and press them flat with the spatula within 20 seconds; they should still be about 1 cm thick.
After about 1½ minutes, turn the burgers -in such a way that you use the spatula to flip the whole burger off in one motion. Fry the burgers on the other side nicely browned as well; after 30 seconds they are medium rare.
Cut open the buns and toast them on the cut surface on the plancha. Put a leaf of lettuce on the bottom half, then a burger, then a few slices of truffle, another burger, then the bacon and a
parmesan cookie and cover with the top half of the bun.
Tip After flipping, don't smash, it will drain your burger.
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