Bloody Meatloaf Burgers with Charcoal Buns

Method

1. 1. Grease two baking trays with a little oil, dust with flour and set aside.
   
2. 2. Bring a small pot of salted water to the boil. Add the potatoes and simmer for 10-15 minutes. Drain, reserving 75ml of the cooking liquid in a separate jug, and return the potatoes back to the pan to remove a little of the excess moisture.
3. 3. Once excess moisture is removed from the potatoes, pour the milk in with the reserved cooking liquid which will help it to cool a little and stir in the black food colouring paste, mixing until it’s fully incorporated.
   
4. 4. Mash the potatoes and add to a stand mixer along with the flour, 3 teaspoons of the sugar, yeast, salt and melted butter. Mix with a dough hook for 6-8 minutes or until the dough looks smooth, it is a little stickier than regular dough so don’t be afraid of this.
5. 5. Using floured hands remove the dough from the bowl, shape into a rough ball and return to a clean lightly greased bowl, cover with cling film or a damp tea towel and leave in a warm place for an hour to rise. It should have doubled in size after this time.
6. 6. Turn the dough out onto a clean work surface and divide into 12 equal pieces. Lightly dust your hands in flour and shape each piece of dough into a ball by pulling your thumbs down over the sides of the dough and pinching the dough together at the bottom in circular motions. Lay 6 balls of dough on each baking tray, spacing them evenly apart. Flatten each into a disk of dough that’s roughly 7.5cm in diameter. Cover with a damp tea towel and allow to prove in a warm place for about 30 minutes or until doubled in size.
   
7. 7. At this stage, preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
   
8. 8. Lightly brush the tops of the dough with the egg and sprinkle with sesame seeds, remaining sugar and a pinch of salt. Place in the oven for 15 minutes until golden and cooked through, transfer to a wire rack and leave to cool. When ready, mix the mince with the streaky bacon, mushrooms, half the tin of soup, the breadcrumbs and half the oregano. Season well and shape into 4 large patties, the rougher the better here - so don’t worry about the shape too much.
   
9. 9. Transfer to the oven on a tray and cook for 20 minutes.
10. 10. Whilst the meatloaf patties cook, mix the remaining soup with the honey, worcestershire sauce, olive oil, remaining oregano and seasoning in a pan over a medium high heat until warmed through and combined.
11. 11. After 20 minutes, remove the patties from the oven, brush with the soup mixture and return to the oven for 10 minutes, until crisp and golden.
    
12. 12. Mix the mayonnaise into the leftover soup mixture, add tabasco to taste and set aside.
    
13. 13. Slice 4 of the charcoal burger buns in half and toast. This recipe makes 12 buns but the patties only serve four, you can use these buns with other recipes or you can freeze them too.
    
14. 14. To assemble, either cut a hole in the centre of your cherry tomatoes, big enough to fit an edible eye, or use your white and black icing pens to create an eye on the tomatoes. Stick one end of the cocktail sticks into the top halves of the burger buns and the other end into the cherry tomato eyes.
    
15. 15. Slice triangles into the cheese slices to resemble razor sharp teeth.
    
16. 16. Spread the bottom of the burger buns with the mayonnaise then top with shredded lettuce. Top with a burger patty then add a slice of cheese ‘teeth’. Top with the burger bun tops, to give your monster eyes then tuck in - if you dare!
    

• Halloween
• Halloween burger
• spooky burger

Ingredients

• US
• METRIC

You'll Need