Beef Burger with Cheese, Crisp Bacon and Onions
600g minced Scotch Beef PGI
1 medium onion, chopped
2 tbsp fresh breadcrumbs
1 tbsp chopped parsley
1 medium egg
Salt and pepper
FOR THE TOPPINGS:
1 onion, thinly sliced
4 thick slices of Gruyere or cheddar cheese
8 thin-sliced rashers smoked streaky bacon
A selection of your favourite sauces and relishes
2 gherkins, sliced
Crisp lettuce leaves
Large tomato, sliced
4 seeded burger buns or ciabatta rolls, split in half
- Fry the chopped onions in a little oil over a gentle heat for 5-8 minutes to soften and sweeten them. Allow to cool before adding to the meat.
- Once the onion is cool mix it into all the other burger ingredients and then with wet hands shape the mix into four burgers. If you’ve got time, chilling the shaped burgers will firm them up and make them easier to handle while cooking.
- Separate the sliced onion into rings and toss in a little oil and season with salt. Heat a non-stick pan over a medium heat and toss in the onion rings, soften but don’t allow to brown yet, adjust the heat if necessary and cook over gentle heat for about 20-25 minutes until they turn golden brown and begin to crisp. Drain on absorbent kitchen paper when ready.
- Meanwhile heat a griddle plate (or pizza stone) in the oven set at 220°C.
- Fifteen minutes before the onions are ready, cook the burgers and bacon, on the hot griddle plate turning after 5 minutes. The bacon will be done after the first 5 minutes so remove it and drain next to the onions.
- Toast the buns and when the burgers are cooked, place one on each bun base and drape a slice of cheese over each and allow it to soften. Top with some bacon slices and onion and add whatever sauces you like and a few slices of gherkin, and maybe cram in a little lettuce and tomato!