While most people fell in love with Candice Bergen as TV’s erstwhile queen, Murphy Brown, Annelie and I first met and befriended Candi on the set of her Oscar nominated turn in Starting Over where we were working as assistants to our close friend Jill Clayburgh.
We also got our friend Kevie Bacon a role but that is a story for another time.
We saw something special in Candi and she us, and it was only Candice who was able to mend the feud between Annelie and I on set after we realised the other was also sleeping with Burt Reynolds.
Candice was in town to commence work on a gritty-Murphy Brown reboot we envision on Netflix. While we are just in the planning stages, we know Sorkin is interested in finding a project to work on with us, so this could be the ticket.
Planning a future critically acclaimed reboot can be draining work, so we made sure to relax at the Ekka (Candi has always wanted to attend) and refuel with our famous Candice Burgern.
While Australians are apparently terrible at making burgers, we would argue that Candice’s eponymous burger is a pretty simple classic elevated by a Shake Shack inspired sauce that packs a little kick.
4 hamburger buns
500g beef mince
8 rashers shortcut bacon
8 slices of cheddar, from the block
2 tomatoes, sliced
spinach leaves, to taste
sliced gherkin, to taste
½ cup mayonnaise
1 tbsp ketchup
1 tbsp mustard
1 dill pickle
¼ tsp garlic powder
¼ tsp paprika
Pinch cayenne pepper
Place mince in a medium bowl, draining as much excess fluid as possible, and season generously with salt and pepper. Work the mince until it is coming together and form into four equal size patties. Place on a cling-lined plate and refrigerate for 30 mins to an hour.
While burgers are chilling, combine all sauce ingredients in a blender/food processor and work until smooth. Transfer to a small bowl, cover in cling and place in fridge until ready to use.
While the sauce is enjoying the company of the patties, get to work slicing your cheese, tomatoes, gherkin and washing the spinach leaves aka mise en place-ing like a boss.
Remove patties from the fridge and place a large frying pan over medium heat until it is warm. Slice buns in half and fry, face down, until lightly toasted. Transfer to a plate, repeating the process until they are all done.
Fry bacon rashers until crispy and cooked, turning mid-way through. Remove to a plate and keep warm.
Place patties in the fry pan and fry for 3-5 minutes before flipping. Once flipped, cover the cooked side of the patties with cheese and fry for a further 3-5 minutes. Remove the pan from heat.
Now to the annoying part, assembly! I always get anxious when putting burgers together as they have a tendency to fall apart, but this order seems to be less terrible than others I’ve done resulting in the top half sliding on to the floor.
Remove sauce from fridge and liberally coat. each side of the buns. Line the base with sliced tomato and top with spinach leaves. Carefully place the hot, cheesy patty on top of the spinach (this kind of wilts the spinach and helps it stay together), then the bacon and gherkin.
Then quickly close the burger and devour so that you can’t disprove my theory that this order builds a stable burger. Thanks!
Oh, obviously serve generously with freshly cooked fries.