Honey Glazed BLT Burger

This burger consists of:

-Mayonnaise

-Lettuce

-Honey Glazed Pork Neck

-Tomato

-Bacon

For the quick Ciabbata:

Ingredients:

-520gr bread flour

-300ml water

-150gr sourdough starter (it is not necessary to be at its peak)

-6gr yeast

-12gr salt

-12gr sugar

Method:

1. In the bowl of your stand mixer mix the sourdough starter and water

2. Add in the rest of the dough ingredients ans knead for 10mins

3. Transfer to an oiled bowl, cover and let proof for 1-2h (until double in size)

4. Prepare a 30cm cast-iron pan with an oiled parchment paper

5. When the dough has proofed, punch it down and shape into a ball

6. Press the ball to flatten as much as possible and start stretching it by pressing your fingers in the dough and pulling it outwards to create a circle, until it is almost the size of your cast-iron pan

7. Transfer to your pan and stretch with your fingers to cover the pan

8. Cover and let proof for 1-2h

9. When the dough has proofed, punch it down to degas it.

10. Divide to 140gr pieces and shape into balls

11. Tranfer to a baking sheet lined with parchment paper

12. Press them with your palm a little, to make the a little bit like discs

13. Let proof for 40 minutes

14. Meanwhile preheat your oven to 190C-200C (depending on your oven's power). On the top rack of the oven add an empty baking tray to get piping hot.

15. Before baking, boil 1 cup of water.

16. Add the buns in the oven and carefully pour the boiling water into the empty top tray to create steam.

17. Bake for 20 minutes or until their tops are golden brown

18. After removing from the oven let them cool.

For the pork neck.

-Cut the pork neck into really thin slices.

-Preheat a skillet with some olive oil.

-Fry the pork neck on the first side for approximately 6 minutes.

-Flip andfry for another 6 minutes (until internal temperature is 64C. Note that the cooking time will vary depending on the patty’s thickness). While it cooks, sprinkle salt and pepper on that side.

-When the temperature is at 63C (approx. 5 minutes after cooking the second side), add 1-2 TBS of honey and once it starts bubbling flip the pork meat to cover both sides with the honey glaze.

-Remove from the pan and set aside to rest.

Slice a bun and butter the inside of buns. Grill them.

Spread mayonnaise on the inside of the bun.

Assemble in that order:

-Mayonnaise

-Lettuce

-Honey Glazed Pork Neck

-Tomato

-Bacon

-Top Bun

Enjoy!

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