"I wanted to do more with the truffle flavour than just use our pecorino, so I thought about how to get it inside the burger," Mulock explains. "I had chopped and sliced some going through the first prototype but felt it didn't come through smoothly or evenly enough. Eventually I decided to make a truffle milkshake in a blender so I could get it through the mix evenly. This worked a treat - but I wanted more so I also shaved on the mandolin more truffle to fold through the burger mix to give more flavour and texture to the burger. It was still missing something though. Even though it was great I knew I had to change the mechanics further and it was only when I upped the foi gras quantity that I was finally happy with the patty."
But hang on, Mulock wasn't done yet with tweaking the burger just yet. "The next thing to undergo a rethink was the relish," he told me. "The burger had grown richer so I needed to make it slightly sharper to give balance. I used the same butterhead lettuce as normal and me and Ben Tish created a chopped truffle aioli to give it a last hurrah and extra double amazingness. Thicker, crispy lightly battered onion rings were called for to help give a contrasting texture. Getting the bun size right was also crucial as too big and the whole thing is stifled by bread, too small and it's too bloody messy. And the guindilla (pepper) on top through the skewer is just too playful not to do."
While the Opera Tavern's two Bens say that the OT deluxe burger won't appear on the OT's regular menu, I urge you to check out the mini pork and foie gras burgers on the menu. Check out my review of those lovely little mouthfuls of joy here.
I've said it before, I'll say it again – if you haven't been to a BurgerMonday event, you're missing out on the most exciting burger action in town. The bar seems to be raised higher at each event. I wonder who will be the next chef to step up to the hot plate and prepare a one-off burger of untold awesomeness?
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