Byron cookbook challenge: Victoria Stewart has a go at flipping burgers - rectangular bbq grill

On a Friday night, in a small kitchen, two people wander over the stove and occasionally drink a glass of red wine from a glass hidden in the kitchen debris.
One, the Batten spoon in his hand, is a rotating rectangle --
Potato chips in the shape of the skin burn hot vegetable oil, while another potato chip frantically jumps around five beef patties ready to flip them.
The loud drums of "Martin Scorsese presented blue" slammed on the top of their heads, while from the room next door, four people could be heard eating homemade pork sand.
This is a recipe challenge, divided into five parts.
It all started with a simple plan: Make really delicious burgers and feed them to friends.
This book was written by Byron's founder, Tom Byne.
The hamburger chain opened a branch in Kensington High Street in 2007 and has developed into an unpredictable restaurant throughout the city --
His master of meat, Fred Smith.
I admit I scoff at the challenge.
First of all, because since I was able to buy a better burger on the street, I haven't had a burger at home.
Second, although I used to like Byron's burgers, now I can rely on a lot of other places to get a consistently good one.
They are no longer in my book.
However, when I first met Fred Smith, who is now Byng's right-hand burger man, he was still making pies at General Codrington's bar, boy, are they good? So I decided that if Smith could convince me to do something at home that my friend wanted, I was playing the game
Two days before Part Five, chef
I screened the recipes and soon realized it was not a simple supermarket job.
Byng and Smith told me that I had to buy fresh minced meat in order to "make the best burger.
At the very least, it means asking your butcher to grind beef for you . . . . . . Avoid the minced meat in the supermarket freezer.
These may have been a few days;
The rest of the ground beef will "solidify" together.
You also don't know which parts of the Beast are used and the meat is sealed with gas to keep it "fresh ".
At the same time, they insist that, as "most shops", buns must also benefit from the proper treatment
The bread you buy can't shake the stick on the bread you make at home . . . . . . If you feel that life is too short to do it yourself, prepare the source --
The burger bread is very rich and butter.
"My writing time is up on Friday afternoon.
There's a step after that-by-
A Photo Guide on how to grind meat and form a meatloaf, and then advice on how to prepare the meatloaf on a barbecue grill or on a kitchen frying pan.
Without being able to start grinding minced meat, I made a mental note to prepare something --
Before calling the Old Post Office Bakery, Moen & Sons of Clapham was chopped from the nearest well-known butcher who said they could happily make me 12 brioche buns,
After that, it became more difficult.
Attractive picture from burger-
A scratch with the pork;
And a tomato flavor.
Something that looks like chicken Hill.
Interesting box next
In the context of Byron, there was a melted mozzarella cheese bite, which was great --
Pork, hot dogs and macaroni cheese and sides that can be shared.
Then there are two kinds of fried potatoes. thick-
Chips and chips-
The other is Byron's classic French fries, sweet potato fries, followed by sweet potato fries and plenty of sauce suggestions.
Next comes sweet American pudding and foam milkshake.
But it's all very mouth-watering for pictures and reading stories;
What's going on, three burgers, two rounds of fries, an iceberg lettuce with a blue cheese sauce, will get together in time before 6 people arrive at 7. 45?
By four o'clock P. M. on Friday, I rode my bike home with a bag of burger bread, meat stuffing and pigskin dragging on my back, then rushed to St. brith, the rest of my shopping listAt 5.
At 45, I have gone beyond panic. stage three)
And continue to prepare with the help of my friend Tim (part four).
We worked for two hours.
We made the minced meat into a round pie shape, and then Tim cut the pigskin and gave the pigskin salt, and we put it in the rest of the fat I cooked bacon and let it spit in the crack
The hotter the kitchen is, we will throw off the jumper, wipe our eyebrows and often take water;
There are also red onions to be marinated, potatoes to be cut, tomatoes, onions and cheese, bread to be crispy, Bacon to cook and avocado to be prepared.
Byron sauce is a simple combination of mayonnaise, tomato sauce and gherkins, but remember that we don't have buttermilk with blue cheese sauce and we have to make it ourselves by adding lemon to the milk.
Just like the hand mixer was full of sauce, the first three guests came, so we had a conversation before throwing pig food at them and rushing into the kitchen.
The work was very tired and very hot. we didn't even start cooking yet.
Then all of a sudden we were frying meat by the hot pot.
When ready, we scan the recipe for the third time and check the order of the ingredients before layering.
Mainly put mayonnaise on the bottom of the bread, then lettuce, meat, cheese, tomatoes and sauce, and bake everything to melt the cheese.
The instructions by Byng and Smith are not complicated, but we were blown away by all this, burning the crumbs and sending out a fire alarm.
Everything is incredibly busy.
The first round of cheeseburger, classic Byron Burger and sweet potato fries with green peppers worked well with the team --
"I am a very happy person now," Nick said . "
Although the chips are not crispy, I am not happy (
Even frying them later did nothing to improve).
At the same time, the cheese burger bread is a bit dry, there are Towers on the meat cake, and the meat is not seasoned properly.
The price of our second round is much better.
I decided to pay twice-
Fried French fries with a perfect deep crispy fluffy interior, while the meatloaf is rich and slightly pink, moistened with Byron sauce in the case of California, pickled red onion and avocado sauce.
Finally, it's time to clean up.
"It was a victory --
I'm not usually a burger eater!
Kate said it was just when my roommate, Tash, came back from the show to collect some leftovers.
"Oh my God, I will pay for these," she said . ".
"I'm glad I learned to do amazing French fries and scratch pork," said my sous . "chef.
I call it success.
Byron: the recipes for Tom BYN and Fred Smith are now published (£20, Quadrille)