Ingredients
Patties
- 2 rashers streaky bacon
- 1kg beef mince
- 1/3 cup panko crumbs or dried breadcrumbs
- 2 tbsp tomato paste
- 1 1/2 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 clove garlic, crushed
- 1 tsp finely ground black pepper
Burgers
- 4-6 slices streaky bacon
- 4-6 burger buns, halved and buttered
To serve
- Sliced cheddar cheese
- Mayonnaise or aioli
- Hot English mustard
- Ketchup
- Slicked gherkins or pickles
Steps
In a frying pan, cook the first 2 rashers of bacon over a low heat for 5-10 minutes, until cooked but not coloured. Chop finely, allow to cool and place in a large mixing bowl.
Add the remaining patty ingredients to the bowl and gently combine with clean hands. Shape into 4-6 patties, arrange on a tray or plate, cover and refrigerate until you need them. Remove from the fridge 30-60 minutes before cooking.
Preheat a clean BBQ grill or hotplate (or just use a frying pan) to a medium heat. Brush with oil and add the bacon (if using). Cook, turning, until crispy. Set aside and keep warm.
Just before you cook the patties, brush both sides with oil and season each side generously with salt, and extra cracked pepper if you like. Don’t forget this step!
Preheat the BBQ hotplate and grill to a medium-high heat. Place the patties on the hotplate and cook for a few minutes. Turn over and cook for another few minutes, or until cooked to medium-well (keep the turning to a minimum if you can).
Brush the grill with oil and add the patties so they get a bit of a grilling and some flare-up as the juices hit the flames – just a minute or two should do it. If you like, you can place the cheese slices on top of the patties when they are almost done so they begin to melt.
Set the patties aside on a board or tray, loosely covered with foil, to rest for 5-10 minutes before serving.
Place the bun halves, butter-side down, on the grill and toast lightly before serving.
To serve, spread condiments of your choice on the bun bottoms, top with a patty, cheese and bacon, add gherkins, and finish with the top half of each bun.
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