The Ultimate Barbecued Cheese and Bacon Beef Burgers

I am sometimes still a Parisian girl at heart…but I do love a good burger. OMG, can’t beat it! However there are strict conditions…it is one of the reasons I always make my own, as very often when you buy them ready-made, they are tasteless or too salty, or have been compacted so much they are like hard rubber.

I am sure that ideally I should mince my own meat to make it but I am very lucky we have an excellent butcher in the village (Linton butchers). I would always buy the steak mince from the butchers – it is sourced locally and is so much tastier than supermarket mince. Supermarket mince always seems to have so much water in it too…

Ingredients: For 3 greedy people

  • 500 g steak mince
  • 1/2 beaten egg
  • 1 tablespoon finely chopped flat leaf parsley
  • 2 tablespoons breadcrumbs
  • Cheddar cheese (or any good melting cheese) cut into thin slices. Not plastic cheese.
  • 6 slices of streaky bacon or pancetta
  • 2 onions sliced
  • 2 sliced tomatoes
  • 3 Lettuce leaves
  • Butter
  • Ketchup
  • Salt and pepper
  • Optional: Herbes de Provence
  • 3 soft bread rolls – if you fancy making your own check out my bread roll post. I would make ones with sesame seeds sprinkled on them prior to baking https://lauralusciousfood.com/2020/05/03/deliciously-soft-bread-rolls/

Method:

1. Melt a generous knob of butter in a saucepan. Very gently fry the onions on a very low heat for about 30-40 minutes until they are soft, golden and slightly caramelised.

2. Make the beef burgers: combine the mince , half a beaten egg, the breadcrumbs, the finely chopped parsley, salt and pepper. Purists would argue against the breadcrumbs and egg…but I have tried with and without…they do help keep the burger juicy on the fierce heat of the barbecue. Combine but without overly squashing the mix. A gentle touch is needed. Gently shape into 3 burger shapes. The ideal thickness is about 1.5 cm…any thinner and it will dry out quickly.

3. Oil the burger patties lightly (and sprinkle with Herbes de Provence if you fancy) and place on the hot barbecue on direct heat on the first side. Once seared (about 3 – 4 minutes) flip over, cook for another minute or 2 before moving to a lower heat area on the barbecue and adding on the sliced cheese to the top of the burgers. Leave to melt.

4. While the cheese is melting sear the bacon or pancetta on the barbecue – it should only take 2-3 minutes.

4. Time to assemble! Serve the burger in the bun (halved and chargrilled for 20 seconds on the barbecue if you fancy it) layered with the fried onions, and bacon pieces on top with slices tomato, lettuce and ketchup (or whatever you fancy!)

5. Enjoy!

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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