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Serves
US | Metric
Ingredients
Burger Buns
  • 220 ml water
  • 50 ml whole milk
  • 1 tbsp dried active yeast
  • 1 large egg
  • 1 tsp salt
  • 375 g strong white flour (plus more for kneading/dusting)
BBQ Sauce
  • 1 tbsp Honey
  • 1 tbsp Hot Sauce
  • ½ tbsp Ketchup
  • 2 tbsps BBQ sauce
The Rest
  • 8 Dunwood Farm Beef Patties
  • 150 g Dovedale Blue Cheese
  • 2 shallots sliced
  • 4 tbsps beef dripping
  • 3 tbsps Mayonnaise
PIckled Cucumbers
  • ½ Cucumber thinly sliced
  • 100 ml White Wine
  • 100 ml White Wine Vinegar
  • 50 g Caster sugar
  • 1 tsp Pink Peppercorns
#LoveLocal Burger #LoveLocal Burger
#LoveLocal Burger
made in tribute of supporting local businesses

The Effort in this is making the burger buns everything else is super easy

Prep 45 minutes
Total 2 hours 30 minutes
  1. To make the burger buns mix the yeast with water and milk, allow to sit for 20 mins then add the egg, salt and flour.
  2. Knead well until you have a soft smooth dough. prove for 1 hour then shape in 8 equal small bun shapes and prove again for another hour
  3. Brush with egg wash and bake for 18 mins at 190c
  4. To Pickle the cucumbers heat the wine, vinegar, sugar and peppercorns until boiling then pour over the cucumber slices and leave to cool
  5. When your ready heat a pan ideally cast iron, Add 2 tbsp beef dripping then toast the halved buns until charred on the inside remove from the pan
  6. Add the remaining beef dripping and cook down the shallots then remove from the pan
  7. add the burgers to the same pan and season with salt , get a good char on each side then cover in slices of the dovedale cheese cover this with another pan to create steam and melt the cheese
  8. remove burger from the pan and pour the residual fat over the mayo and mix
  9. builld the burger in this order... bottom bun, mayo, patty, patty, shallot, cucumber, bbq sauce, top bun

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

#LoveLocal Burger
made in tribute of supporting local businesses

The Effort in this is making the burger buns everything else is super easy

favorite
print
rate
Prep 45 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Burger Buns
  • 220 ml water
  • 50 ml whole milk
  • 1 tbsp dried active yeast
  • 1 large egg
  • 1 tsp salt
  • 375 g strong white flour (plus more for kneading/dusting)
BBQ Sauce
  • 1 tbsp Honey
  • 1 tbsp Hot Sauce
  • ½ tbsp Ketchup
  • 2 tbsps BBQ sauce
The Rest
  • 8 Dunwood Farm Beef Patties
  • 150 g Dovedale Blue Cheese
  • 2 shallots sliced
  • 4 tbsps beef dripping
  • 3 tbsps Mayonnaise
PIckled Cucumbers
  • ½ Cucumber thinly sliced
  • 100 ml White Wine
  • 100 ml White Wine Vinegar
  • 50 g Caster sugar
  • 1 tsp Pink Peppercorns

  1. To make the burger buns mix the yeast with water and milk, allow to sit for 20 mins then add the egg, salt and flour.
  2. Knead well until you have a soft smooth dough. prove for 1 hour then shape in 8 equal small bun shapes and prove again for another hour
  3. Brush with egg wash and bake for 18 mins at 190c
  4. To Pickle the cucumbers heat the wine, vinegar, sugar and peppercorns until boiling then pour over the cucumber slices and leave to cool
  5. When your ready heat a pan ideally cast iron, Add 2 tbsp beef dripping then toast the halved buns until charred on the inside remove from the pan
  6. Add the remaining beef dripping and cook down the shallots then remove from the pan
  7. add the burgers to the same pan and season with salt , get a good char on each side then cover in slices of the dovedale cheese cover this with another pan to create steam and melt the cheese
  8. remove burger from the pan and pour the residual fat over the mayo and mix
  9. builld the burger in this order... bottom bun, mayo, patty, patty, shallot, cucumber, bbq sauce, top bun

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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