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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.
Chef pressing mince meat
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.
Chef grilling burger patties
Step 4:
Slightly salt your tomato slices, and place on kitchen paper to draw out any excess water.
Chef salting tomatoes
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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.
Chef adding the bun on top of a burger
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.
If burger buns are too basic, you can always use artisan bread to add a unique twist to your burgers.
A double stacked burger
Step 7:
Wrap the burger in paper before placing it in a cardboard box. And you’re good to go!
A chef wrapping a burger in paper
Want to jump into the vegan trend? That’s easy! Just switch from beef and bacon to Plantry’s meat-free chicken-style patties, from QBA Milk Buns to Plantry’s Gourmet Vegan Bun, and from regular cheese to a vegan-friendly cheese.