Chicago burger DIY kit

First things first, let’s crack out the whisky. Add a 25ml or 50ml measure of Maker’s Mark to a tall glass and fill with ice. Top up with Ginger & Blood Orange Highball mixer (swirl bottle first to mix up any sediment) and add a slice of orange (we like a thin wheel) to garnish. Give it a little stir with a straw and start sipping.

Slice the onions ‘Chicago hot dog style’ into half-moon strips.

Sweat for 10-15 mins in your frying pan over a low heat with a bit of neutral cooking oil and season with salt and pepper.

Turn up to a medium heat and once the onions get some colour add a splash of water. When they turn a caramel brown colour take off the heat and set aside. If you’re using this pan for the patties wipe it clean with kitchen towel.

Get a heavy based frying pan on a high heat (don’t add oil, the burger’s got enough fat) and turn your grill to a medium heat – you might want to open some windows as it’s going to get smoky.

Cook bacon under the grill until crispy. Set aside.

Add patties to trying pan. Press down gently to get a good sear and season liberally with salt and pepper.

Cook patties to your preference – it’s hard to gauge exact timings as cooking equipment varies – but five and a half minutes on each side should give you a ‘well done’ cooked through burger, work back from that for a pinker patty.

Once flipped, season liberally on the cooked side and add two slices of American cheese to each patty.

Finish off the cheese melting under the grill, then leave the burgers to rest for a couple of minutes.

Lightly toast the inside of the buns under the grill and start building your burgers.