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Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Ingredients
For the beef patties:
300g beef mince
1 egg yolk
1/2 small brown onion, finely chopped
2 garlic cloves, minced
Splash of Worcestershire Sauce
1 tablespoon tomato sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
For the burger:
3 tablespoon olive oil
8 rashers of bacon per burger
Enough mayonnaise and burger sauce to satisfy your condiment cravings
1 large romaine lettuce
100g Talbot Forest Raukapuka Red Cheddar Cheese, Sliced
2 tomatoes, sliced
1 red onion, sliced into rings
3 gherkin slices, per burger
4 burger buns, halved.
Method
Wash and lightly oil your hands to prevent sticking.
Add all the patty ingredients into a bowl, get your clean hands in and mix well.
Take a big handful of mix and form it into a tight ball, then flatten into a thick disc to form a patty. Repeat with the rest.
Heat a frying pan on medium heat with a splash of oil. Place the patties on the pan. Squish the back of a spoon into the centre of the patty – this stops it puffing into a ball as it cooks. Cook for about 4-5 minutes until golden.
While the patties cook, heat another pan on medium heat to toast the burger buns. Add a bit of olive oil or butter and toast the buns until golden brown.
Once the buns are toasted, set aside, and using the same pan, fry the bacon until crispy and cooked.
Flip the meat patties and continue cooking on the other side for 4-5 minutes or until done how you like. Add a slice of Talbot Forest Raukapuka Red Cheddar Cheese on top of the burger once you have flipped it.
To assemble the burger, add mayonnaise and any other condiments. Lay in the lettuce with slices of tomato, onion and gherkin, then add the top patty. Secure the burger with some bamboo skewers.
Serve hot with some fries and a cold drink.
