Serves: 4 people.
Preparation Time: 15 minutes to prep, 10 minutes to cook.
- 800g good quality minced chuck steak
- olive oil
- 1 large red onion
- 1 splash of white wine vinegar
- 2 large gherkins
- 4 sesame-topped brioche burger buns
- 4-8 rashers of good quality smoked streaky bacon
- 4 tsp American mustard
- Tabasco Chipotle sauce
- 4 thin slices of red Leicester cheese
- Tomato ketchup
- ¼ of an iceberg lettuce
- 2 heaped tbsp free-range light mayo
- 1 tbsp Worcestershire sauce
- Divide the mince into 4 and, and roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
- Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns.
- Finely chop the lettuce and mix 1 tbsp of tomato ketchup, 2 tbsp of light mayo, 1tsp Worcestershire sauce and 1 tsp of tabasco chipotle sauce in a bowl with lettuce. Season to taste.
- Turn on the barbeque and let it warm up.
- Pat the burgers with oil and season them with salt and pepper. Place burgers onto barbeque.
- Also place streaky bacon onto barbeque and cook both sides until cooked to your liking.
- With the burgers, flip after a minute and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
- Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese.
- At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
- To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.