Ingredients & Cost per Portion
| Item | Qty | Cost |
|---|
| 6oz smoked beef patty | 170g | £2.35 |
| Brioche bun | 1 | £0.42 |
| Applewood smoked cheddar | 30g | £0.40 |
| House bacon jam | 25g | £0.55 |
| Smoked streaky bacon | 2 rashers | £0.58 |
| Burger sauce | 15ml | £0.16 |
| Baby gem, tomato, pickle | — | £0.28 |
| Skin-on fries | 150g | £1.35 |
| Slaw garnish | 40g | £0.25 |
| Total food cost | | £6.34 |
Allergens
Gluten
Dairy
Mustard
Sulphites
Egg (sauce)
Method
- Form and season 170g patty; chill 30 min before cooking.
- Griddle 3–4 min per side to a core temp of 71°C.
- Toast brioche bun cut-side down until golden.
- Build: sauce, lettuce, patty, cheese (melt under salamander), bacon, bacon jam, pickle, lid.
- Fry fries to order; season and plate alongside slaw.
- Serve immediately on a warmed board.
Plate on the oak board, sauce ramekin left, slaw right. Burger pinned, cut on the diagonal.