Shame is, genuinely, my favourite ingredient. I am the queen of the guilty pleasure, the mistress of filth, the dominatrix of ‘so wrong it’s right’. Of course I try to eat the best quality food I can, most of the time. The rest of the time I’m necking Diet Coke, processed cheese, SPAM, instant noodles, SPAM with instant noodles, SPAM on rice with a fried egg on top, fish balls, crab sticks and…McDonald’s.
I love McDonald’s, despite everything that is bad about it, and I don’t care who knows. I’m particularly a fan of what I like to call ‘The Inhalable’ – the 99p cheeseburger which can be eaten in a few bites. I find it hard to pass a Maccy D’s without nabbing one. The fillet o fish is seriously underrated; the sausage and egg McMuffin is a hangover bashing salt fest and the Big Mac is, well, a classic.
If you’re gasping with shock and horror at this point, you’re probably reading the wrong blog.
So the Big Mac ‘special sauce’ is something I’ve been trying to get right for quite a long time. Recipes do exist on the internet, which are supposedly based on the actual recipe released by McD’s but are in fact nothing like the real thing; they also call for ingredients we can’t find easily in the UK. Then, the other day, Mr. Essex Eating published a recipe for something called ‘fry sauce’. This looked very much like Big Mac sauce so I made it the same evening and blow me down if it wasn’t pretty much there and AND I could now put as much of it as I like in my burger.
IN YOUR FACE RONALD MCDONALD!
So a partner in crime was enlisted and some serious burgers got made. Way too much incredible minced chuck was purchased from O’Sheas in Knightsbridge (no point dicking about; I like to mix filth with quality to enhance the feeling of guilt), buns were acquired from the fabulous Kindred Bakery in Herne Hill (they stand up really well to a juicy boiger), prawns were nabbed from the fishmonger….yeah that’s right, surf and turf, baby. You see, the sauce is remarkably similar to that used in a fried shrimp po’ boy; it works with the beef, it works with the prawns, now why not bring them all to that party? I’d ummed and ahhed between prawns or beef, prawns or beef until I was told in no uncertain terms by PiC (partner in crime) that both were going in.
It was glorious. Crunchy spiced cornmeal coated deep fried prawns, medium rare patties of shit hot beef, slappy cheese, iceberg, loads of rip off Big Mac sauce and of course, the magic ingredient, a hefty dollop of shame.
Surf and Turf Burger of Shame
Minced beef for burgers (size depends on your bun; it’s not hard, just form it into a patty, not too thick)
Slappy processed cheese slices
Iceberg lettuce, shredded
Onion, sliced as thinly as possible
Buns, lightly toasted
About 4 raw king prawns per burger
Polenta, for coating the prawns
1 egg, beaten
2 teaspoons Old Bay seasoning (or substitute some celery salt plus paprika)
Oil, for deep frying
Pretty simple, this. Get a plate and cover it with a generous amount of polenta plus the Old Bay Seasoning, a little salt and some pepper.
Heat your oil for deep frying and get your heavy pan on for cooking the burgers so its nice and hot. When the oil is ready, dip each prawn in egg, then in the polenta, then drop into the oil. Do them in small batches so the temperature of the oil doesn’t drop. Drain on kitchen paper and keep warm.
Cook the burgers to your liking – couple of minutes each side. I turn them a few times as I’ve seen burgery expert people doing. Apparently it’s advisable to turn them as frequently as possible – knock yourself out. Melt the cheese slice on top after the final turn. Then it’s an assembly job. I won’t patronise you. Put the burger together with PLENTY of fry sauce.
Dan’s fry sauce (Dan’s recipe from Essex Eating)
Makes enough for 4 burgers
1 Tbs French’s classic yellow mustard
1 1/2 Tbs Heinz ketchup
2 Heaped Tbs Helmans mayonnaise
1 Tsp Colman’s English mustard
2 Heaped Tbs finely chopped gherkins or cornichons,
2 Dashes Tabasco
Dash Worcester sauce
Grind of Pepper
Mix it all together.