The Weekend Recipe: Soho House’s classic Dirty Burger

Weekly recipe: Dirty Burger | Soho House

How to prepare the ultimate hangover cure, served across our Houses globally – with both a meat and a plant-based version

Sunday 1 January 2023 By Soho House

The Dirty Burger is an undisputable Soho House classic prepared by our kitchens in more than 30 locations around the world – it’s juicy, flavourful and satisfying. The perfect meal for so many occasions, it truly shines paired with a Bloody Mary or a glass of Champagne to take the edge off a hangover after an eventful night. Wherever your New Year Eve’s celebrations have taken you, our Dirty Burger recipe is as reliable as ever – plus a plant-based version for vegans and vegetarians. 

Dirty Burger 
Serves one

1 burger 
1 brioche bun
1 slice of cheddar
1 tomato, sliced 
2 gherkins, sliced at an angle
25g iceberg lettuce, shredded
5g French’s American Mustard
25g mustard mayonnaise
Salt and pepper
Clarified butter spray

Mustard mayonnaise
Makes 11
500g mayonnaise
500g French’s American mustard

Mix the mayonnaise and mustard together. Then, add a squeeze of lemon juice, and salt and pepper to taste. 

1. Add some vegetable oil to a griddle pan, season one side of the burger and place it in the pan. Steam for one minute using a saucepan lid as a cloche.
2. Make tiny insertions in the burger with a spatula. Then, add some American mustard on top and steam for a further minute under the lid.
3. Toast the brioche bun with a spray of clarified butter until golden.
4. Flip the burger and cook for one minute until the mustard has caramelised.
5. Once the brioche bun is toasted, spread a generous spiral of mustard mayonnaise on the bottom bun and some shredded iceberg lettuce.
6. Once the burger has caramelised, add a slice of cheddar and steam for a further 30 seconds until melted.
7. In sequence, add your tomato, salt, pepper and two slices of gherkin, then steam for 30 seconds under the lid.
8. Remove the lid, add the top bun, then spray it twice with clarified butter. Steam for a final 30 seconds (no water should touch the bun). Remove the burger from the grill using a spatula and slide onto the lettuce.

Plant Burger 
Serves one

1 vegan bun
1 vegetarian or vegan burger
25g vegan mustard mayonnaise (equal parts of mustard and vegan mayonnaise) 
20g iceberg lettuce, shredded
1 tomato, sliced
1 gherkin, sliced
1 red onion, sliced
15g tomato ketchup
Salt and pepper

1. Lightly toast the vegan bun and set aside.
2. Season the burger with salt, then sear it on a griddle pan with vegetable oil and cook for two minutes. 
3. Flip the burger once golden and cook for another two minutes. 
4. Finish it on the grill for 30 seconds each side for a smoked flavour, then transfer it back to the griddle pan. 
5. Take the bottom half of your bun, then add some of the vegan mustard mayonnaise, shredded iceberg and the burger. 
6. Place sliced tomato, gherkin and red onions on top of your burger. Season with salt and pepper.
7. Add ketchup onto your top bun and place it on top of the burger. Insert a pick.
8. Serve the burger with a side of sweet potato fries and vegan mustard mayonnaise.

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