City restaurant reveals how to make your own Scouse Burger for Global Scouse Day

A Liverpool restaurant is adding a twist to the city’s famous food dish for its own special celebrations of Global Scouse Day.

Tempest on Tithebarn has created a special Scouse Burger in honour of the favourite Merseyside Meal.

Over the last few years, Global Scouse Day has grown to include music, art, cinema events and more being held across the city.

But its roots lie very much in paying homage to its delicious dish.

Iain Hoskins from Ma Pub Group, which owns Tempest along with Ma Boyle’s and Nova Scotia, says: “Scouse is a Liverpool institution and one of the great dishes which makes our city famous, from secret recipes served at the home dinner table to variations of the classic dish across many restaurants.

“At Tempest for Global Scouse Day, we’ve decided to mix things up a bit and, with a nod to our very popular burgers, we’ve created the Scouse Burger to celebrate the occasion in a slightly different way.”

Tempest deputy manager Sophie Roberts explains: “We do serve traditional Scouse and we also sell a lot of burgers, and on Wednesdays we do 2-4-1 burgers which this week also happened to be Global Scouse Day. So, we decided to do the Scouse Burger – and why not, Scouse and burger?! You couldn’t get better.

“I’m not worried about people thinking we’re ruining a great traditional dish. I’m Scouse and I love Scouse – I have it nearly every week – but after a meeting with our head chef Robert Deer and our executive chef Vullnet Beqa about what we could do, we had a cook-off, and as soon as we tried the Scouse Burger, it was like, that’s it. It needs to go on the menu. It’s delicious.”

The Scouse Burger has a bubble and squeak patty with slow-cooked beef brisket, and it’s served with gravy and red cabbage on the side.

Tempest on Tithebarn is offering 2-4-1 on the Scouse Burger, but it’s also sharing the recipe so, if you want to, you can even make your own!

Sophie says: “Basically, the bubble and squeak items are all those that are in Scouse apart from the beef, so you take your potatoes, swede, carrots, and onions, and you put them in the oven and slow roast them – covered up so they don’t colour – and once they’re all soft, you mash them together and shape them to form patties.

“Then grill them on a flat top grill to give them a crisp finish.

“Put that on a pretzel burger bun with beef brisket that’s been marinated for 24-hours before it’s cooked for 4-5 hours. Place the brisket on top of the bubble and squeak and serve with homemade gravy made with juices from the brisket and vegetables and beef stock, pickled cabbage, and fries.”

And you can, adds Sophie, create your own vegetarian options.

“You do need to try it,” she grins. “I was like ‘a Scouse Burger’? but as soon as I tried it, it was yes, that’s delicious. It’s amazing.

“We had great fun creating it and, with all respect to the great traditional Liverpool dish, it’s just nice to do something different and add a twist.”

* You can celebrate Global Scouse Day with Ma Boyle’s, Nova Scotia, and Tempest on Tithebarn: Ma Boyle’s is offering 2-4-1 Scouse all day and night, Nova Scotia has got 2-4-1 Scouse from 9am to 9pm, and Tempest on Tithebarn’s 2-4-1 Scouse Burger is available from midday to 9pm.

For more on this year’s Global Scouse Day click here.