“It’s impossible to improve on the simple perfection of the classic cheeseburger. There is, however, a Californian company in LA that comes close, and this is my take on their creation.”
RICHARD H TURNER
MEET THE CHEF Richard is a man who knows his meat. He’s a classically trained chef who’s worked with legends such as Pierre Koffmann and the Roux brothers. He’s also involved in celebrated London meateries Pitt Cue, Blacklock and Hawksmoor (where he’s executive chef) and its sister restaurants Foxlow. Richard co-runs quality butcher Turner & George (see p24), too.
ALL YOU NEED TO KNOW BEFORE YOU START
You need to start your burger prep at least 5 hours before you want to eat.
MAKE AHEAD