Have I just made Britain’s best burger?

Have I just made Britain’s best burger?

By Les Dunn

What Richard Turner doesn’t know about burgers isn’t worth knowing.

The burly master butcher and executive chef of Hawksmoor steak restaurants has been fine-tuning his burger recipe for years and has a reasonable claim to have achieved perfection, as anyone who’s eaten a burger at Hawksmoor can attest.

And guess what? He’s only gone and shared the recipe with delicious. magazine, for the August issue.

I made the Turner burger this weekend and – spoiler alert – I can tell you it’s amazing. It’s free from gimmicks, though it does involve bone marrow (which you can buy from any decent butchers, or from Waitrose).

To do it properly (and I’m a bit of a stickler for doing it properly), you have to make Richard’s excellent bread-and-butter pickles (US-style pickled cucumbers) and special burger sauce (possibly the best bit of all). Both recipes are included in the feature, of course.

Richard Turner’s bread and butter pickles: just make them

He’s strict about the other accompaniments too: lettuce, tomato, cheese and nothing else.

I used rocket rather than lettuce. Other than that I followed the recipe to the book. I’ll never make any other burger again.

1-burger-finished crop
The Turner burger in all its glory (admittedly not styled to perfection)

The August issue of delicious. magazine, complete with Richard Turner’s step-by-step burger recipe, is out on Saturday 1 August.

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