Royale with cheese, but no bun.

  Breakfast was a banana smoothie followed by a croissant aux amandes with a cup of coffee and it was a delight. There's no way I can envisage myself giving up carbs totally, but that was never the plan. What was the plan was having a food crazed weekend so let me tell you that this evening started with an in depth conversation with two dear and well missed friends, Messrs Daniel and Morgan. Mr Morgan is actually a Captain but as I write this I'm well past caring.

  Their influence made the next part of the evening rather tricky, the execution of a rather special burger. Oddly, it wasn't a long way from the LCHF routine I've been following. It was only the addition of triple cooked chips and tempura onion rings that would have put it out of reach so it's something I'm sure I'll do again. Have a look below and see what you think.

Outstanding

  As an aside, one of the reasons chefs are a nightmare to employ is their often unquenchable thirst. This is rarely an issue for me but on the few occasions I've been cooking while the floor has been swaying I've realised drinking makes the process not only harder but also more dangerous. Without getting into details, I was reminded of that when I slightly deep-fried my hand making onion rings. Whoops.

  Let's focus on the burger though and what made it such a hit. Firstly, the bun was absent. I realised a short while ago that the bread only makes it easier to pick and eat but otherwise doesn't really add much so I left it out and used a knife and fork instead. On a bed of rocket was a burger made from a mix of lamb and pork mince with some caramelised onions, salt and pepper. On top of that (in this order) was slices of roquefort, smoked bacon cooked on the bbq, roasted red peppers, guacamole, onion rings and a thick slice from the most remarkable looking beefsteak tomato I've seen in a while.

  As you can see, there was also a spicy dip and a pile of kimchi as well as a cosy mound of chips. What made it work was that all the elements were flavour powerhouses as well as having complementary textures. To top it all the management appraisal went very well. She said it was my best burger ever! High praise indeed. Now I'm off to lie on the floor before I cause any more trouble.

Kirk out

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