What new burger ideas are you working on at the moment?
Now there’s a question. At the new Three Buns restaurant at Quayside, we have added a few new items to the menu; one is called Bun DMC, and it goes back to the flavours I remember as a child.
The bar is using a lot of watermelons, so we take the rind, salt it overnight with jalapeño, red and yellow peppers and onion, then cook it down with some turmeric, nutmeg, sugar, rice vinegar and a mustard seed relish we make, to make like an old-fashioned burger relish. That’s served with a charred patty, which has a spot of onion puree, (which we pressure cook with butter and anise) cheese, ketchup and then our take on a thousand island dressing, we make a caraway seed mayo, add some house ketchup & a little Sriracha, to get this wonderful cheeseburger, creamy mayo, sweet tangy relish and again some fried shallots, for a slight crunch.
We are also playing around as a secret menu item, a rendang burger called Redman. We start with making a rendang base, with lots of spices, chili, toasted coconut, turmeric leaf and gula malaka, cooked down slow and low for around six hours, that is getting smothered over a beef cheek, then cooked for 24 hours in a water bath, soft and gelatinous. A real labour of love. That’s served with a coconut demi brioche bun—we removed the butter and add coconut oil, coconut aioli, pickled mooli, cucumber, scallions and red chili pickle.
I’ve really gotten into dry brines also at the moment, so most of our chicken is being brined in salt, sugar, chili, Szechuan pepper, black pepper, basil, oregano, garlic and onion powder, and a few herbs. We brine for an hour or so, then cook legs and wings in the water bath for around 90 minutes, the flavours and texture are great, almost like a dry confit.
I am also hoping to do something with Impossible Foods early next year, some sort of Three Buns-style Impossible Burger. Watch this space!