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Rosie French and Ellie Grace run their blog, Salad Club, and their restaurant French & Grace out of London, England. We've been cooking our way through their book, Kitchen & Co. to great success. We dare you to find one recipe in there that you can't make. Ever had a burger on a bagel? Do it right and you'll be handsomely rewarded.

Rosie French and Ellie Grace run their blog, Salad Club, and their restaurant French & Grace out of London, England. We’ve been cooking our way through their book, Kitchen & Co. to great success. We dare you to find one recipe in there that you can’t make. 

This is a monster of a burger. And now that it’s tried and tested, there seems little point in going back to the regular pairing of cheese and tomato. The bagels in this recipe are Brick Lane’s (East London) most famous. Every Sunday, queues snake out of the two bakeries at the north end of the street and customers step out of the hot shop fronts with buns stuffed with tangy mustard and salt beef or thick cream cheese and smoked salmon. Having bought a too-large paper bag of plain ones I realized they quickly had to find a home in my stomach.

It turns out they hold the weight of a burger better than a seeded bun and have a pleasing touch of the Yorkshire pudding about them when soaked with mustard and beef juices. What could possibly be better? When it comes to English mustard, only Colman’s will do — mixing it yourself from powder will have the sharpest, most eye-watering effect, which is just what we’re going for. This recipe can be made on a hob (range top) or barbecue, depending on the weather and your expertise.

Reprinted with permission from Kitchen & Co.