On the heat. One build per heat

Ingredients

• — MILD · THE CLAIRWOOD
• Butter lettuce, tomato, raw onion, mayonnaise, a slice of mild cheddar. The one you give a child or a first-timer.
• — MEDIUM · THE CHATSWORTH
• Mint-and-yoghurt raita, cucumber, red onion pickled in vinegar for 10 minutes, coriander. The yoghurt lifts the masala instead of muting it.
• — HOT · THE GREY STREET
• Fried egg, atchar, crisp fried onions, a smear of chutney. Salt and fat against the chilli.
• — EXTRA HOT · THE BLOCK
• Sliced green chilli, sharp pickle, a hard cheese, and nothing sweet anywhere near it. Buttermilk on the side, not in the bun.

Method

1. Cook the patty exactly as Recipe 10. The build never changes the cook.
2. Toast the cut faces of every bun in the pan fat. An untoasted bun goes to pulp under a mutton patty within a minute.
3. Sauce on both faces, top and bottom. It waterproofs the crumb.
4. Build cold-to-hot from the bottom: leaves, then cold garnish, then the patty, then anything warm, then the lid.
5. Press the assembled burger gently for three seconds and serve it immediately.

Cook's note. Counter tip. Print the four builds on the board with the heat pips beside them. Customers self-select their heat far more willingly when the scale is shown rather than described.

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