For the burger
|450 g g||beef mince beef mince||
|50 ml ml||stout stout||
|2 tbsp tbsp||breadcrumbs breadcrumbs||
|4 tbsp tbsp||English mustard English mustard||
|240 g g||bacon bacon||
|1 tbsp tbsp||parsley parsley||
|vegetable oil vegetable oil||
|4||Brioche Burger Buns Brioche Burger Bun||
|8 slices slice||mature cheddar mature cheddar||
|1||red onions red onion||
|iceberg lettuces iceberg lettuce||
|large, sliced lengthways|
|tomato ketchup tomato ketchup||
|mayonnaise or mustard, if desired|
Beef and bacon burger
These juicy bacon burgers are packed with flavour from the shallots, fresh herbs, stout and salty bacon mixed into the patty. Load up with your favourite sauces and toppings for a fantastic barbecue.
- Cook the shallots in a dash of vegetable oil until soft, then remove from the pan and arrange across a plate. Transfer to the fridge and leave to cool.
- Set aside 8 whole slices of the bacon and finely chop the rest. Mix the chopped bacon with the beef, stout, breadcrumbs, parsley, seasoning and chilled shallots in a bowl and divide into 4. Shape into even-sized patties, each weighing around 150g, then cover with cling film and leave to firm up in the fridge for 30 minutes.
- When ready to cook, heat a pan with a little oil and cook the burgers for 2-3 minutes on each side, then brush with a little mustard and place on a barbecue (or under a hot grill) to finish to your liking.
- Meanwhile, cook the remaining streaky bacon until crispy, either in a pan or on the barbecue. Slice the buns and toast lightly on one side, then top each half with a slice of cheese and any condiments, if using.
- Build the burger by layering up tomato and pickle, followed by the burger, bacon, red onion and lettuce. Finish with the bun on top and serve immediately.