I used Marco Pierre White’s secrets on the cheapest burgers

We’ve all seen them in the freezer aisle - the ultra-cheap, 62% beef burgers that usually taste more like a seaside fair memory than a gourmet meal. But what happens if you apply the techniques of a 3-Michelin star legend to the humblest ingredients? I’ve spent years studying the methods of Marco Pierre White, and today I’m putting them to the ultimate test. We’re taking a 28p frozen patty and elevating it using Marco’s favourite things: Clarified Butter: Because a life without butter is no life at all. The Glaze: Using a bit of "Marco magic" (the legendary Knorr beef stock pot) to create a rich, beefy sheen. The Garnish: A unique blue cheese and salad cream sauce, seasoned tomatoes, and glazed shallots. It’s not about making the world’s best burger; it’s about playing with techniques and seeing just how far we can push a budget ingredient. Whether you’re cooking a cheap patty or a premium wagyu puck, these tips will inspire how you approach your burger. This doesn't follow a specific Marco recipe, but there's similar ideas in Marco Made Easy https://geni.us/xCA6f2r Affiliate link: purchases made through that link earn me commission. In this video: 0:00 The 28p Burger Challenge 1:00 The "Control" Burger 2:25 Prepping the Garnishes 3:30 Marco’s Blue Cheese Sauce 4:30 Cooking with Clarified Butter 5:40 The Stock Pot Glaze 6:55 The Final Result: Is it any good?