Manuka Smoked Blended Burger - by Jared Luke

Method

1. Finely chop mushrooms and fry in a heated pan with a drizzle of sesame seed oil. Cook until mushrooms have ‘sweated out’ or are cooking in their own released moisture, but not to the point of evaporation.
2. Wash and strain lentils and in a large bowl, combine with mushrooms and mince then mix together.
3. Add Maggi sachet and mix thoroughly using a potato masher.
4. To form into patties, stuff the burger blend mix into an extra-large cookie cutter ring. The thicker the better! Baste the patty in a melted butter & garlic mix. Keep some buttery goodness aside to use while cooking the patties.
5. Melt the liquid honey and butter, if using, in the microwave and apply as a coating over the streaky bacon. You can also coat the bacon in the honey on it’s own.
6. Gently smoke the patty and bacon away from direct heat with Manuka chips, and repeat basting regularly. You want plenty of blue billowing out. Smoke for 10-15mins. This can be done on any hooded gas BBQ with the hood closed, or on a weber style kettle grill. The key is low temperature and plenty of smoke. Aim for about 15 minutes.
7. Flame grill the patties & bacon hot and fast to finish them off, you want a slightly crunchy crust, then set patties aside with Swiss cheese on top of the patties and let melt.
8. Lightly toast burger buns.
9. Build your burger by first spreading aioli on each bun, add pattie, onion, sriracha mayo (to taste), bacon and salad leaves.
10. Take a bite and hold on to your taste buds!