Who doesn’t love bacon and cheese on a burger. This combination, smothered in sticky caramelised onions is a winner with most. Add bourbon into the mix and this all time favourite is taken up a notch. It’s deep smoky flavours enhance the sweetness of the onions, sharpness of the cheddar and saltiness of the bacon, creating a mouthwatering delicious burger.
800 g lean beef mince
1 1/2 tbsp bourbon
1 tbsp Worcestershire sauce
1 tsp cumin
1 1/2 tsp salt
1 tsp freshly ground pepper
8 slices strong cheddar cheese
Olive oil for cooking
1 1/2 tbsp butter
1 med-large onion, halved and thinly sliced
2 tsp sugar
1/4 tsp cumin
3 sprigs fresh oregano roughly chopped, (stalks removed)
3 tbsp bourbon
1 tsp salt
1/2 tsp freshly ground pepper
8 rashers streaky bacon
1 large tomato sliced into 4 thick slices
4 large gherkins sliced lengthways into slices
8 lettuce leaves
4 burger buns
Place the lean beef mince, cumin, salt, pepper, Worcestershire sauce and bourbon into a bowl.
Using your hands, mix all the ingredients together, making sure not to overwork the mince.
Divide the mince into 4 equal portions, then shape into burger patties. Set aside.
Place the bacon under a hot grill and cook until just crispy.
Set aside until assembly of the burgers.
Melt the butter in a pan and over a moderate heat, sauté the onions, sugar, cumin and oregano, until the onions are soft and just browned.
Add the bourbon, salt and pepper and cook on a low heat until the liquid has reduced.
Set aside.
Heat a little olive oil in a griddle pan and place the pre- made burger patties in.
Cook for 5-8 mins, turning them halfway during the cooking process.
Once they are nicely browned, place two slices of cheddar cheese on each burger. Place a lid on the pan for a min or two, until the cheese has just melted.
Remove the patties from the pan.
To assemble the burgers, place the bottom of the burger buns on a board.
Top each bun with lettuce leaves, gherkins, slices of tomatoes and then the cooked beef patties.
Place a spoonful or two of the prepared bourbon onions on top, then two slices of grilled bacon.
Lastly top with the lid of each burger bun. Serve with potato and butternut fries.
