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King Royale
Type of dish: Beef
Number of persons: 4

This is the crowning glory of the real grill master. It is a spectacle and ideal to surprise Willem with. Because you are mainly concerned about your outfit and finding your friends in a swirling orange crowd on Queen's Day, shopping has understandably been left out. So opt for quick convenience and get some goodies from The Frozen Butcher from the secret stash in your freezer.

Cooking time: 60 |

Temperature: 220° indirect

What do you need?

The Base - 4 Angus burgers, e.g. from The Frozen Butcher - 4 Iberico burgers, e.g. from The Frozen Butcher - 4 slices of raclette, e.g. Kaltbach Raclette - 4 slices of Cheddar - 4 hamburger buns with sesame seeds - 1 tsp cinnamon - Iceberg lettuce leaves Surprise - 4 large vine tomatoes - 90 gr panko - 1 tsp fennel seeds - 120 ml buttermilk - Pepper - Salt - 1 egg, beaten - 120 gr wheat flour - 100 ml sunflower or rape seed oil Topping - 8 smoked gherkins - 12 slices of bacon - 4 onions - 1 red onion, in rings - 4 eggs - 4 handfuls of fried onions, for spreading The Sauce - 4 tbs mayonnaise - 1 tbs sambal oelek - 4 tbs ketchup - 4 tbs the Bastard Papaya sauce Extra add-ons: - Smoother: mozzarella instead of cheddar - Smoother + spicier: blue-veined cheese instead of cheddar - Bite: substitute bacon for diced bacon - Spice it up: jalapeño instead of pickleHealthier: replace bacon with grilled slices of courgette, smeared with coarse mustard - Special: shavings of frozen scallops + a drop of soy sauce

Preparation method

Surprise surprise Cut 2 thick slices from the middle of each tomato. Put flour, a beaten egg with buttermilk and finally panko with fennel seeds, pepper and salt in three separate bowls. Drag the tomatoes through the flour and egg and roll them completely in the panko. Also mix your mayo with sambal and cut the red onion into rings. It is important that everything is ready when you start working on the burgers. If you suffer from obsessive-compulsive thoughts, put all the ingredients in separate containers and organise them by colour. Lots of washing up, but really, really tasty. You did not even know it was possible, but fry the tomato slices in sunflower oil until they are crisp and brown. Sprinkle the cinnamon over the Angus burgers with a sieve. Grill the insides of your sliced buns until crispy. Tricky, because they must not burn. Smoke gherkins according to the recipe on page 70. Fry the bacon and drain the fat on kitchen paper. Blacken the onions, clean them and quarter them without mercy. Fry the eggs in a cast iron pan under the motto size matters: they should not be any bigger than your bun. Grill the burgers to your ideal core temperature. At 55-58 °C, medium is the popular choice for a burger. Flatten the cheese on top and let them rest under foil for a while, but don't wrap them! Now we are going to build. Here it comes, from bottom to top: bottom of bun smeared with papaya sauce lettuce leaf topped with cheddar burger fried onion crisp tomato slice lettuce leaf for the greens fried egg fried bacon smoked gherkin go crazy, another lettuce leaf hamburger with raclette ketchup blackened onion and red onion top of bun smeared with sambal mayo

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!