The STOOF·36 burger
STEP 1
The brioche bun
Panesco pre-sliced brioche bun 85g, fully baked. Cut open, spread a thin layer of butter, toast until golden.
↳ Brioche browns fast — remove it as soon as it starts turning golden and crisp.
STEP 2
Mustard mayonnaise
A thin layer of mustard mayo with mustard seeds on the base of the bun.
STEP 3
Bed of rocket
6-8 rocket leaves on top of the mustard mayo.
↳ The rocket absorbs moisture to keep the base bun firm.
STEP 4
Heat & portion the STOOF·36
Bain-marie, hot water bath or microwave. Just at simmering point. Stir well. 80g per bun.
STEP 5
Sauce & toppings
4-5g Andalouse on the top bun, optional spicy aioli. Caramelised or dried onions. A touch of cress.
STEP 6
Parmigiano flakes
On top of the hot STOOF·36 so the flakes warm through.
STEP 7
Close & serve
Close and serve immediately.