Mother Flipper’s The Greta Burger

Method

To Make The Aubergine Candy Bacon

1. Mix the liquid smoke, whisky and BBQ rub together and combine well.
2. Marinade the sliced aubergine in the mixture for around 10 mins.
3. Heat a pan to medium/high heat and place the aubergines in the pan. Fry until they start to colour. Lower the heat and then add the maple syrup and cook until caramelised.
4. Removed from the pan and cool on a plate ready to use in the burger.

To Make The Shoestring Fries

1. Cut the potato into matchsticks, either using a knife or a mandolin.
2. Carefully heat your oil to 175C and then place the shoestring potato into the pan in small batches. Cook until golden and crisp.
3. Using a slotted spoon, remove the fries when golden brown. Drain on paper towel, allow to cool and set aside to put into the burger.

To Make The Mother Flipper Special Sauce

1. Place all the sauce ingredients in a bowl. Mix well.
2. Set aside ready to serve in the burger

To Create Your Burger

1. Heat a frying pan to medium heat and add a little oil.
2. Place the Meatless Farm Meat Free Burgers in the pan and press down with a spatula to roughly the same size as the bun.
3. Season with a little salt and cook for 3 mins until seared on one side.
4. Cut the brioche in half and toast in a pan or under a grill.
5. Flip the patties over and add a slice of burger cheese, 3 slices of aubergine candy bacon and place the toasted top bun on the patty in the pan. Cook for another 2/3 mins until cooked through.
6. On the bottom bun, garnish with the special sauce, then the pickles. Place the cooked patty onto the garnished bottom bun.
7. Lift the top bun off and add special sauce and a handful of shoestring fries.
8. Place back onto the bottom bun and tuck in to The Greta Burger!