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Double Beef and Bacon Burger
Makes 2, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 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) |
| 1 | each | Tomato (sliced) |
| 2 | each | Pickled dill cucumbers (sliced) |
| 100 | g | Aioli |
| 1 | each | Ketchup or gourmet tomato sauce (optional) |
Method
Step 1:
Place the halved QBA Milk Buns in the oven with cut side down, warm for approximately 2 minutes or until slightly crispy.
Step 2:
Divide the beef mince into 4 portions and roll into balls and flatten them into patties.
Step 3:
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.
Step 4:
Slightly salt your tomato slices, and place on kitchen paper to draw out any excess water.
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Step 5:
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.
Step 6:
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.
Step 7:
Wrap the burger in paper before placing it in a cardboard box. And you’re good to go!
Want more?
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Message from chef Colin Selwood
