Beef & Bacon Cheeseburger
God I love cheeseburgers! They are sooooo good!
Now, I’m not advocating smashing these bad boys every day, and certainly not getting the take out version all the time, but if you really want to spoil yourself (after a big gym session of course) then make sure you give this recipe a go!
I like my burgers unadulterated – just cheese, meat, a soft bun and some good sauce (I think I impressed @thehamburgler_ with this one, and he knows his stuff! Check out his AMAZING Instagram page here…)
WHAT'S IN IT?
Potato Bread Buns (or your favourite hamburger bun)
Secret Burger Sauce:
1 cup sour cream
1/4 cup dill sprigs, finely chopped
1/2 small red onion, very finely diced
1/2 tsp chipotle sauce
1 tsp salt
Squeeze lemon juice
Drizzle of olive oil
700g high quality beef mince (not lean mince)(makes 6 “quarter pounders”)
Salt and pepper
12 rashers smoked streaky bacon
24 “Smoke Flavoured” “Plastic Cheese”*
Potato chips / crisps
PUTTING IT ALL TOGETHER:
Putting it all together:
First up, time to make the secret (well not so secret now) burger sauce. All you need to do mix together well the sour cream, dill, onion, salt, pepper and lemon juice. Finish by drizzling some olive oil. Place covered in the fridge until ready to use. This can keep for about a week and is great on other sandwiches or even served with a steak or lamb. Just for a heads up, this sauce sort of tastes like Maccas Big Mac sauce!!!! You are warned!
For the patties, all you need to do it gently shape your 6 patties using your hands, be gentle and do not work the meat too much. Do no add salt and pepper until you are just about to cook*. You should cook your burger like you would a steak! (Watch the VIDEO here).
In the UNREFINED episode I cooked the burgers on my little coal hibachi grill, but you can use what ever is best for you at home – the BBQ or even a nice heavy based fry pan or skillet. Cool the burgers like you would a steak, season well on both sides with salt and pepper and add to a medium high grill or pan. Cook, flipping once then adding the cheese to the top, to medium rare (or to your liking).
While the burgers are cooking, crisp up your bacon until it is dark golden and crispy.
Cut the buns in half and toast to golden brown, butter.
Serve each burger by smothering of my secret burger sauce, patty, pickles and bacon, all sandwiched between that soft yellow potato bun.
NOTES AND TIPS:
Recipe notes and tips:
*“Smoke Flavoured” “Plastic Cheese” now, this stuff may not even be classed as cheese but it works sooooooo well in this instance! Love it! Feel free to mix up your cheeses to what you love to use on a burger, great alternatives include: any processed cheese, Cheddar, English Red, Gruyère, Brie, Taleggio, Fontina, Aged Cheddar, Monterey Jack, Aged Provolone, Blue Cheese
*Adding salt to the patty mix in the early stages will cause the meat to start to bind together, which, is not what you want, you want a nice and juicy-crumbly burger patty.