[RECIPE] Bacon Pickle Animal Cheese Sauce

Last weekend, we defeated rain and spread happiness throughout Brick Lane with Hot Dog hero Big Apple Hot Dogs as part of his quasi-competitive food blogger meetup #BlogEATBlog.

We didn’t think it would be worthwhile doing anything too subtle or off-brand, so here’s our down and dirty entry. It’s a four element topping: cheese sauce with bacon, an In-n-Out style ‘Animal’ sauce, chopped pickle and bacon crumbs. Here’s the recipe for the cheese bit.

The end result looked like this on the day, so here’s the recipe so you too can make it at home. It goes great with nachos.


This makes about 1.5 litres. Which is way more than you probably want.

  • Six tablespoons of flour
  • At least a pint of full fat milk
  • Frank’s Hot Sauce
  • Chipotle Tabasco
  • Kraft cheese
  • About a dozen slices of American cheese
  • A pack of streaky bacon (we like Oscar Mayer for this recipe)
  • Two dill pickles


Lob six tablespoons of flour and a cup of milk into a bowl and mix until smooth. Lumpy sauce is bogus.

Take your bacon, lay it on baking tray and bung that in a preheated oven at about 180-200 degrees. Lowish and slowish, since we’re after crispness here folks.

While the bacon is crisping, put the flour and milk mixture into a saucepan and bring it up to a gentle simmer. While it’s coming up to temperature, chop your Kraft block into nice manageable chunks.

When the flour and milk have combined into a nice runny sauce, drop the cheese in. It’s best to introduce it in batches. Remember, Kraft is not real cheese, so it will melt slowly. Don’t turn the heat up, keep it low and slow.

Once the Kraft has disintegrated, throw your American cheese slices in. They’ll melt much quicker and change the mixture colour in a most pleasing way.

Keep it hot and check for a nice gloopy consistency. It should look like this:

Now, grab your two best friends.

Generously apply Frank’s first. Mix well and check flavour. Frank’s adds salt, flavour and colour. So this is up to you.

Do exactly the same with your Tabasco.

Dice your pickles, then dice your bacon (which you should take out the oven about now).

Introduce half of your bacon into the cheese sauce.

Mix it all up and you’re done!

To make the dog, line the bun with animal sauce, insert your frank, dollop a healthy amount of cheese sauce on top and finish with the diced pickle and bacon.



[RECIPE] The Default Burger Anarchy Bun

Burger buns. So many different types. So many ways they can go very, very wrong.

Anyone remember that whole ‘Artisan-style Ciabatta’ debacle a while back? You catch my drift.

Most depressing of all is the bloody awful selection we get from the majority of our supermarkets and bakeries. Typically we have to suffer the following:

  1. The humble white bap. A moisture-sucking floury roll that capitulates like an over-dunked Malted Milk in the face of burger juice
  2. The crusty cob. A roof-of-mouth torturer.

And don’t even get me started on what they call burger buns, you may as well enclose your burger in two bits of fucking balsa wood.

Faced with this, I’ve tested various recipes over the last few months; from simple buns, to classic hamburger buns, to more fiddly potato rolls. More recently, with the increasing popularity of them at burger joints in London, I’ve had a go at differing brioche recipes too.

After finding some way too buttery or too sweet, I finally found this recipe.

And it’s a doozy, yielding light, beautifully textured buns, with that impressive shiny orange dome. Ever since, I’ve been using this for all of our burger experimentations, (including our Super Bowl Bacon Double Cheese, and the mini-concoctions for our rockumental burger fondue).

Give them a go, the prep is fiddly as fuck, but it delivers a very impressive cache of buns at the end, and they will give you results better than in most restaurants.

Burger buns

Brioche Burger Buns

Makes 10-12 4(ish) inch buns

  • 3 tablespoons warm milk
  • 2 teaspoons active dry yeast
  • 2 1/2 tablespoons sugar
  • 2 large eggs
  • 3 cups strong bread flour
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons unsalted butter, softened
  • Sesame seeds (optional)
  1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let it stand until nice n’ foamy, about ten minutes.

  2. Beat one egg.

  3. In a large bowl, whisk flours with salt. Gradually add butter and rub into the flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and your beaten egg until a dough forms. Scrape the dough onto a clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic. I do it for 12-14 minutes. The dough will be on the sticky side, so it can be hella messy and will stick to your hands, the kitchen cupboards, the cat, hell, everywhere. But keep in mind that the more flour you knead in, the tougher the buns will be.

  4. Shape the dough into a ball and return it back to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, between one to two hours.

  5. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 10-12 equal parts. Gently roll each into a ball, place on the baking sheet and then swish down a bit with the palm of your hand, ideally they should be two to three inches apart on the sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray/sunflower oil and let buns rise in a warm place for one to two hours.

  6. Set a large shallow pan of water on oven floor. Preheat oven to 205 degrees celsius with the rack in the middle. Beat the remaining egg with one tablespoon of water and brush some on top of buns. If you want sesame seeds on them, lob them on top now. I don’t, typically. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.


  • Rob.

(Recipe adapted from the awesome Smitten Kitchen)



[RECIPE] Pizza Burger / The Basics


This is the recipe for S01E05, Pizza Burger.


Ingredients (makes 450g of sauce)

  • 2 tbsp butter
  • 2 cloves garlic, crushed
  • 400 g of tinned plum tomatoes
  • 1 onion, finely chopped
  • 1 tsp basil, chopped
  • 1 tsp oregano
  • 1 tbsp tomato puree
  • 3 tbsp olive oil
  • salt and pepper


  1. Put saucepan on a medium heat, add the olive oil and butter and allow it to melt. Now add the chopped onions and garlic and stir. Let it cook down for 3-4 minutes until the onions are soft and transparent.

  2. Add rest of ingredients to the saucepan, add the tomatoes, oregano, basil and tomato puree. Season with a little salt and pepper and stir well. Bring the sauce to a boil and turn the heat down to a simmer. Allow it to cook for 20 minutes.

  3. Allow the sauce to cool before using. This sauce can be stored in a container for a week in the fridge.



  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour


  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

  2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

  3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.

  4. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

  5. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

  6. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

  7. Go fight some crime.