The STOOF·36 burger
STEP 1
Toast the brioche bun
Cut the Panesco brioche bun (85g) open and toast it briefly in the bun toaster until lightly browned. Brioche colours quickly, so not too long.
STEP 2
Bottom bun: mayonnaise & mustard seeds
A thin layer of mayonnaise, with a small sprinkle of mustard seeds on top.
STEP 3
Bed of rocket
Lay a bed of rocket on the mayonnaise. This keeps the bottom bun firm.
STEP 4
Top bun: andalouse & toppings
A layer of andalouse, a little crispy fried onion, a little Sea.Sense seasoning and a little Greek cress.
STEP 5
Parmigiano flakes
A few parmigiano flakes on the top bun, over the toppings.
STEP 6
80g STOOF·36 on the bottom bun
STOOF·36 reheated (bain-marie) and stirred well. Place 80g on the bed of rocket.
STEP 7
Close & into the sleeve
Fold the burger closed and slide it straight into the STOOF·36 sleeve.
STEP 8
Keep warm
Keep the sleeve in the bain-marie.