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|1||kg||Beef Mince with some fat through it|
|8||each||Streaky bacon pieces|
|4||each||Burger cheese slices|
|2||each||QBA Milk Buns (thawed)|
|2||each||Pickled dill cucumbers (sliced)|
|1||each||Ketchup or gourmet tomato sauce (optional)|
Place the halved QBA Milk Buns in the oven with cut side down, warm for approximately 2 minutes or until slightly crispy.
Divide the beef mince into 4 portions and roll into balls and flatten them into patties.
Heat the grill plate and cook patties and streaky bacon. Let the beef patties rest for a couple of minutes to let excess juices run.
Slightly salt your tomato slices, and place on kitchen paper to draw out any excess water.
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Place pickles and cheese on top of the beef patties. Place the patties under the grill for around 30 seconds to allow the cheese to melt, slightly.
To construct the burger, take the base and the lid of the warm Milk Bun, add a good slather of aioli, ketchup on each. Add a couple of tomato slices. Finally, stack beef patties, streaky bacon and the milk bun lid on top.
Wrap the burger in paper before placing it in a cardboard box. And you’re good to go!
If you loved Chef Colin’s Double Beef and Bacon Burger recipe, be sure to check out our free QBA Bun Club to stay at the forefront of the latest in burgers and get exclusive access to special competitions and tasty recipes.