Not everyone's interested in tech shite but unless you're a veggie these will hit the spot. Bit of a faff but worth it π
50/50 BACON CHEESE-STUFFED BEEF & PORK BURGERS ππ§΅
50/50 BACON CHEESE-STUFFED BEEF & PORK BURGERS ππ§΅
50/50 BACON CHEESE-STUFFED BEEF & PORK BURGERS
(Serves 4 big burgers)
Ingredients
- 400g beef mince (20% fat ideally)
- 400g pork mince (shoulder or belly mince)
- 150g smoked streaky bacon, chopped very fine (or blitzed)
- 120g mature cheddar, grated
(Serves 4 big burgers)
Ingredients
- 400g beef mince (20% fat ideally)
- 400g pork mince (shoulder or belly mince)
- 150g smoked streaky bacon, chopped very fine (or blitzed)
- 120g mature cheddar, grated
- 1 small onion, grated (squeeze out excess liquid)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp sea salt
- Β½ tsp cracked black pepper
- 1 medium egg (helps bind)
- Brioche buns, lettuce, tomato, pickles, sauce etc.
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp sea salt
- Β½ tsp cracked black pepper
- 1 medium egg (helps bind)
- Brioche buns, lettuce, tomato, pickles, sauce etc.
Method
1. Fry the finely chopped bacon in a dry pan until crispy. Drain on paper towel and let cool.
2. In a large bowl mix beef, pork, cooled bacon, onion, garlic, Worcestershire, mustard, salt, pepper & egg. Mix well but donβt overwork.
1. Fry the finely chopped bacon in a dry pan until crispy. Drain on paper towel and let cool.
2. In a large bowl mix beef, pork, cooled bacon, onion, garlic, Worcestershire, mustard, salt, pepper & egg. Mix well but donβt overwork.
3. Divide into 4 equal balls (~230-250g each).
4. Dent the middle of each ball, add 30g cheddar (or 1 folded slice), seal meat around it completely. Gently flatten into 2cm-thick patties. Repeat for all 4.
4. Dent the middle of each ball, add 30g cheddar (or 1 folded slice), seal meat around it completely. Gently flatten into 2cm-thick patties. Repeat for all 4.
5. Make a small thumb indentation in the centre of each patty (prevents puffing).
6. Chill patties in fridge 30-60 mins.
7. Heat BBQ or heavy pan to medium-high. Lightly oil patties (not pan).
6. Chill patties in fridge 30-60 mins.
7. Heat BBQ or heavy pan to medium-high. Lightly oil patties (not pan).
8. Cook 4-5 mins per side for medium (internal 70Β°C). Flip only once!
9. Last 1 min, add extra cheese on top if you want it gooey.
10. Rest patties 5 mins while you toast buttered brioche buns.
9. Last 1 min, add extra cheese on top if you want it gooey.
10. Rest patties 5 mins while you toast buttered brioche buns.
11. Stack: sauce on bottom bun β lettuce β burger β tomato β pickles β top bun.
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Enjoy! π€π€
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