We went behind the scenes at Naughty Pattie’s to see what goes into their famous ‘Our Kid Billy’ burger.

STEP 1: PREP THE PATTIE

‘We source all of our beef locally and use a secret blend of cuts. A lot of burger places use lean beef, but they just don’t have the flavour, or texture. I stipulate all beef has to be British and local. 

We leave the pattie in a ball for now. I’ll explain why later.’



STEP 2: PREP THE SALAD

‘We use beef tomatoes - a slice covers almost the whole pattie, so nothing slips out.’

‘Lettuce - I can source from a local organic place. Nobody wants a damp leaf, and I’m a firm believer that every mouthful should contain every element of the burger.’

‘For most of our onion needs, we use Spanish variations – massive and perfect for caramelising. 



STEP 3: CUT THE CHEESE

‘We source goats cheese in gorgeous, creamy logs from local farmers. We cut it with a proper cheese wire, then drizzle on some balsamic.’

With flavour, we go one step further still and look at “aromatic profiles”, which aren’t as obvious. Think of chocolate and orange, or salted caramel.’



STEP 4: SAUTEE THE PEPPERS

Big tip alert: ‘Just shallow frying with a little salt makes them delicious and truly melt-in-your-mouth.’



STEP 5: GRILL THE BURGER

‘Our secret is a flat grill. The surface area of the meat in contact with the heat is much larger. You get a nice, smoky note of flavour. Each sides is cooked slightly differently, which adds to the texture.

‘We run our grill lot hotter than most places – 200 degrees. That adds a complex, smoky dimension.’



STEP 6: TOAST THE BUN AND ASSEMBLE!

‘We mainly work with brioche, because it’s lovely, but plain or gluten free is also available if customers want it.’

‘Each layer goes in a certain order, obviously. I like to put a layer of Spanish chorizo over the fresh-cooked pattie as the porky flavours seep into the beef beautifully.’


STEP 8: SERVE

 'My triple-cooked chips are the best, hands down.’


Thanks to chef/owner Sean Knight at Naughty Patties. 

Published -16th February 2017