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+<!doctype html>
+<html lang="en">
+<head>
+  <meta charset="utf-8">
+  <title>Insanity Burger</title>
+  <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css">
+  <link rel="stylesheet" type="text/css" href="../custom.css">
+  <script src="../3rdparty/marked.js"></script>
+  <script src="../custom.js"></script>
+  <script src="qrc:/qtwebchannel/qwebchannel.js"></script>
+</head>
+<body>
+  <div id="placeholder"></div>
+  <div id="content">
+
+<img src="images/burger.jpg" alt="Insanity Burger" title="Insanity Burger" />
+
+Insanity burger
+===============
+
+### Ingredients
+
+* 800 g minced chuck steak
+* olive oil
+* 1 large red onion
+* 1 splash of white wine vinegar
+* 2 large gherkins
+* 4 sesame-topped brioche burger buns
+* 4-8 rashers of smoked streaky bacon
+* 4 teaspoons American mustard
+* Tabasco Chipotle sauce
+* 4 thin slices of Red Leicester cheese
+* 4 teaspoons tomato ketchup
+
+#### For the burger sauce
+* ¼ of an iceberg lettuce
+* 2 heaped tablespoons mayonnaise
+* 1 heaped tablespoon tomato ketchup
+* 1 teaspoon Tabasco Chipotle sauce
+* 1 teaspoon Worcestershire sauce
+* 1 teaspoon brandy, or bourbon (optional)
+
+### Instructions
+For the best burger, go to your butcher’s and ask them to mince 800g of chuck steak for you.
+This cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet
+hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm
+wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red
+onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve
+the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl,
+then season to taste.
+
+I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large
+non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your
+burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing
+down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip
+the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After
+another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and
+a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place
+some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the
+pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the
+same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with
+the remaining two burgers.
+
+To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy
+bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup,
+then gently press together. As the burger rests, juices will soak into the bun, so serve right
+away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then
+give it a minute to go gorgeous and sloppy.
+
+**Enjoy!**
+
+  </div><!--End of content-->
+
+  <script>
+    'use strict';
+
+    var jsContent = document.getElementById('content');
+    var placeholder = document.getElementById('placeholder');
+
+    var updateText = function(text) {
+      placeholder.innerHTML = marked.parse(text);
+    }
+
+    new QWebChannel(qt.webChannelTransport,
+      function(channel) {
+        var content = channel.objects.content;
+        content.setInitialText(jsContent.innerHTML);
+        content.textChanged.connect(updateText);
+      }
+    );
+  </script>
+</body>
+</html>
+
+
+