Bacon Double Cheeseburger
The bacon double cheeseburger is probably one of the most popular items on fast food company's menus. So I decided to recreate this at home and take it to the next level!
Ingredients
- 2 Brioche buns
Burger seasoning
- 500 g 20% fat minced beef
- 1 Egg
- ½ tsp Black pepper
- ½ tsp Ground cayenne pepper
- 1 tsp Salt
- 1 tsp Smoked Paprika
Other ingredients
- 4 Rashes of smoked bacon
- 4 Cheese squares
- 1/2 Shallot
- 1 Large pickled gherkin
- 2 tbsp Mayonnaise
- 1 tbsp Tomato ketchup
- ½ tsp vegetable oil
- ½ White Onion
- 1 Tomato
- Handful of salad leaves
Instructions
- In a bowl, mix together the minced beef and egg with all the seasonings. Handle the mince with care as over mixing the mince can cause the meat to go tough.
- Place the mince in a circular ring mould, there is enough mixture for 4 x 125g burger and place in the fridge for 20 minutes to set.
- Meanwhile to make the burger sauce, mix the tomato ketchup, mayonnaise with the pickled gherkin and shallot which have both been diced finely.
- Remove the burgers from the fridge. You can either cook the burger in a frying pan or under the grill both have a similar effect. Personally I prefer to cook them in a frying pan but it can be easier for timing if they are all cooked under a grill.
- Slice the onion into strips and cook until they soften fully and caramelised.
- While cooking the burgers, cook the bacon to a crispy-chewy texture.
- If cooking the burger in the grill place the cheese on top and turn the grill off allowing the cheese to melt in the residual heat. If cooking in a frying pan place a lid over the top.
- Slice the brioche buns in half and toast to prevent the burger sauce from making the bun wet.
- Assemble the burger with sauce on the top and bottom with two cheeseburger patties, 2 rashes of smoked bacon, caramalised onions, sliced tomato and salad leaves.