Happy New Year everyone! Most of us are glad to see the back of 2020 and are hoping for a brighter 2021! No resolutions for me this year, I just want to keep building and growing this brand and business and I’m so excited to have you here with me! I’m kickstarting the year with a mega bacon cheeseburger! Can you believe this is the first burger on the blog too!
With the burger bun, I love both seeded ones and brioche and for this burger, I felt the sweetness of the brioche just worked perfectly. Toasting the brioche bun is essential and takes just a minute in the pan – so don’t skip this step! Here’s a run down of the steps:
- Make your caramelised onions – remember low and slow!
- Get your burger patties ready – don’t be afraid to use your hands!
- Mix together your burger sauce ingredients and set aside.
- Time to crisp up your bacon then toast your brioche buns.
- It’s patty time! Get them cooking and then flip them and add your cheese!
- Stack it up!
Ultimately, you can stack your bacon cheeseburger with whatever you like, but for me, the gherkin, lettuce and tomato just makes me happy and I gotta have that bacon crispy!
4
servings30
minutes45
minutes1
hour15
minutesIngredients
- Caramelised Onions
4 Red onions, finely sliced
65 g Unsalted butter
1/2 Tsp Sugar
Pinch of salt
- Burger Patties
500 g Beef mince, 15% fat
1 Egg
25 g Breadcrumbs
1/2 Tsp Garlic powder
1/2 Tsp Salt
1/4 Tsp Pepper
Burger Sauce
80 g Mayonnaise
35 g Ketchup
1 Tsp White malt vinegar
2 Gherkins, finely chopped
8 Rashers Unsmoked bacon
4 Slices Cheese
2-3 Gherkins, sliced length ways
2 Tomatoes, sliced
Lettuce
4 Brioche burger buns
Directions
- Heat a saucepan on medium and add the butter. Once melted, add the sliced red onions and reduce the heat to low. Cook slowly on low for around 20-30 minutes stirring occasionally. Ensure the onions don’t brown.
- Once soft and translucent, add salt and sugar, stir and cook for a further 5 minutes. Set aside and keep warm. Remove 4 Tbsp and finely chop – set aside to cool completely.
- In a mixing bowl, add all your burger patty ingredients along with the cooled chopped red onions. Mix thoroughly using your your hands. Form 4 patties (mine were around 155g each), place in the fridge covered to firm up for at least 30 minutes whilst you prep the rest of your ingredients.
- For the burger sauce, simply combine all the ingredients and mix well. Set aside.
- In a non stick frying pan, add your bacon and fry on medium until crispy around the edges. Set aside and keep warm.
- In the same pan, toast your brioche buns for a couple minutes and set aside before adding your burger patties. Push down with a spatula to flatten slightly and leave to cook for 3-4 minutes before flipping. It should be slightly charred when you flip!
- Once flipped, push down with the spatula and add your sliced cheese. If possible, cover the pan with a heat proof bowl to help the cheese melt for 1 minute. After 2-3 minutes, your patties should be ready. If you prefer yours well done, cook for an additional 1-2 minutes per side.
- Remove patties and start to build your burger! Smother the bottom of your brioche with burger sauce, add your patty, then bacon, tomato, lettuce, caramelised onion and sliced gherkin followed by more burger sauce if desired. Serve with oven fries and dig in!
Notes
- If you want to raise the bar even further, then when your bacon is almost ready, brush over some maple syrup and you’ve got yourself some maple bacon for your burger! Thank me later!