From humble beginnings, the burger has developed into an art form. Here’s a mighty one with extra va va voom.
Fully loaded beefburgers
- Preparation time: 15 minutes, plus cooling and chilling
- Cooking time: 25 minutes
- Total time: 40 minutes, plus cooling and chilling
1½ tbsp olive oil
1 small onion, chopped
500g beef mince (10% fat)
1 tbsp chopped flat leaf parsley
1 tsp dijon mustard
1 egg, beaten
4 tbsp fresh breadcrumbs
4 smoked streaky bacon rashers
4 slices cheddar
4 sesame seed buns, split
2 tbsp tomato ketchup
2 tbsp half-fat mayonnaise
4 round lettuce leaves
1 jack hawkins slicing tomato, sliced
4 heaped tsp chilli bacon jam
1. Heat 1 tbsp oil in a frying pan. Fry the onion with a pinch of salt over a low heat for 10 minutes. Cool, then put in a bowl with the beef, parsley, mustard, egg and crumbs. Season, mix well, then, with wet hands, shape into 4 burgers. Chill for 20 minutes (or up to 24 hours) to help them keep their shape when cooked.
2. Preheat the grill to medium. Grill the bacon until golden, then halve each rasher widthways. Set aside, leaving the grill on.
3. Heat a large frying or griddle pan to medium-high (or cook on a barbecue). Brush the burgers with the remaining oil and cook for 3-4 minutes each side until browned and cooked through. Take the pan off the heat, top each burger with cheese, then cover the pan and leave the cheese to melt. Meanwhile, lightly toast the cut sides of the buns under the grill.
4. Layer a squirt of the ketchup and mayonnaise, a lettuce leaf, 2 tomato slices and a burger on each bun base. Finish with 2 half rashers of bacon, 1 tsp chilli bacon jam and the top of the bun.