Lukasz Zebryk, Head Chef of Burlington’s Restaurant, was born and bred in Poland where home grown, and locally sourced ingredients were cherished and well prepared in the home environment.
Driven by passion of modern cookery he went on to study for 3 years in Poland and was able to sample a wide variety of Mediterranean Cuisine, which you will find still influence his cooking to this day.
After leaving Poland to work in the UK he worked in various Award-Winning restaurants in North Yorkshire, Cumbria and surrounding areas.
His quest for fine cuisine and locally sourced ingredients then lead him to the Lake District. By working with local suppliers, he now fulfils his ambition to provide the best culinary experience using local flavours.
This recipe is a popular dish at Burlington’s, and here is how you can make it at home.
Ingredients
Steak Burger 8oz patty
Long Clawson Stilton Cheese a few slices
All-Butter Brioche Bun x 1
Tomato x 1
Lettuce a few leaves
Gherkin x 1
Burger sauce
Cracked Black Pepper & Sea Salt to season
Method
Heat a non-stick frying pan on a high heat.
Season patties with cracked black pepper and sea salt.
Fry the patties for 9-10 minutes on each side until cooked through.
Slice brioche bun and lightly toast on the griddle – the grill will also work in a pinch.
Slice tomatoes and chop lettuce. Thinly slice gherkin.
Prepare your sides. At Burlington’s we serve our burger with Triple Cooked Chips and Homemade Real Ale Battered Onion Rings.
Once the patty is finished cooking allow to rest for a few minutes before serving.
Assemble your burger. We take one half of the toasted brioche bun and layer on the steak patty, stilton cheese, our Burlington’s Secret Burger Sauce, lettuce and tomato. We then top our burger with the other half of the brioche bun and garnish with thinly sliced gherkins skewered on top.
Tips
When creating the perfect burger, the most important thing is the quality of the meat. From experience 80% lean steak and 20% fat makes the best, juiciest and most flavourful patty. At Burlington’s we source high quality meat from our local supplier.
As a good tip – season burgers just before cooking and only with cracked black pepper and sea salt so you do not overpower the taste of the meat.
For Burlington’s Steak and Stilton Burger the choice of stilton is key. We use Long Clawson Stilton for its amazing nutty and salty taste. When using stilton to make a cheeseburger be careful not to overload it, or else the strong flavour of the cheese just might overtake the whole burger!
When choosing your burger bun, the best choice is an all-butter Brioche, lightly toasted on the griddle for an extra texture.
The best accompaniments? Homemade Real Ale battered onion rings and triple cooked chips can turn a simple burger into a dish fit a King.
Finally, we serve our burger with our Burlington’s Secret Burger Sauce as well. As the name suggests the recipe is a secret I’ll take to the grave!
