David has made many versions of a beef burger and has finally perfected it with this delicious steak and bacon burger...added to the steak mince is some cooked onion and finely chopped smoked bacon, giving great flavour to the end result. It's been made even more perfect with homemade brioche burger buns too!
Tips
- Additional toppings – we usually always put a slice of cheese on our burger. We also like extra bacon, slices of gherkin, some tomato ketchup and American yellow mustard…the gherkin and sauces remind us of the flavours of a McDonald’s cheeseburger! The choice of toppings and sauces are entirely your personal choice…enjoy trying different flavour combinations!
- Assembly – I’ve written this tip as I’ve found on previous occasions when assembling the toppings that they topple over! So, for assembling the burger and toppings in the photo it was:
- burger with melted cheese on the bottom of the bun
- top with the sliced gherkin
- then add the bacon
- put the tomato ketchup and American yellow mustard on the bun lid and then place on the top…and enjoy with some homemade dirty fries or chunky oven chips on the side!
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Ingredients
- 500g steak mince
- 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon), finely chopped
- salt and freshly ground black pepper
- 160g onions, finely chopped
- 5 tsp olive oil, plus extra for toasting the buns
- 10g butter
- 4 buns, we like brioche burger buns – either shop bought or give our recipe a try!
- additional toppings and sauces (optional) - see Tips
- dirty fries or chunky oven chips on the side (optional)
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Instructions
- Heat 2 tsp of the olive oil and the butter in a frying pan over a medium heat, add the chopped onion and sauté for 4 minutes, stirring frequently. Remove from the heat and set aside in a large bowl to cool.
- Once the onion is cooled, add the mince and finely chopped bacon, then season with salt and freshly ground black pepper. Mix well so that everything is evenly combined and then divide the mixture to form 4 burgers. Place the burgers on a plate and refrigerate until you’re ready to cook them. Remove them from the fridge at least 30 minutes before you’re ready to cook.
- When you’re ready to cook the burgers, heat 3 tsp of the olive oil in a large frying pan or grill pan (we use our Le Creuset grill pan) over a high heat. If you like your buns toasted, place each half face down in the hot pan and let them toast to your liking – make sure they don’t burn. Remove and set aside while you cook the burgers.
- Now place the burgers in the pan and cook for 2.5 minutes on each side. If you’re adding cheese, and like it melted, top each burger with the slice(s) of cheese once the burgers have been turned and cooked on the other side for 1.5 minutes. Then, place a large stainless steel bowl (if using a frying pan) or rectangular roasting tin (if using a grill pan) over the burgers for the final minute of cooking – this will melt the cheese by providing a steaming environment.
- Finally, assemble your burger with any additional toppings and/or sauces (see Tips)
- Enjoy with dirty fries or chunky oven chips or dirty fries on the side!
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Steak and Bacon Burger
Ingredients
- 500g steak mince
- 2 rasher smoked back bacon or 4 rashers smoked streaky bacon, finely chopped
- salt and freshly ground black pepper
- 160g onions finely chopped
- 5 tsp olive oil plus extra for toasting the buns
- 10g butter
- 4 buns we like brioche burger buns – either shop bought or give our recipe a try!
- additional toppings and sauces optional (see Notes)
- dirty fries or chunky oven chips on the side optional
Instructions
- Heat 2 tsp of the olive oil and the butter in a frying pan over a medium heat, add the chopped onion and sauté for 4 minutes, stirring frequently. Remove from the heat and set aside in a large bowl to cool.
- Once the onion is cooled, add the mince and finely chopped bacon, then season with salt and freshly ground black pepper. Mix well so that everything is evenly combined and then divide the mixture to form 4 burgers. Place the burgers on a plate and refrigerate until you’re ready to cook them. Remove them from the fridge at least 30 minutes before you’re ready to cook.
- When you’re ready to cook the burgers, heat 3 tsp of the olive oil in a large frying pan or grill pan (we use our Le Creuset grill pan) over a high heat. If you like your buns toasted, place each half face down in the hot pan and let them toast to your liking – make sure they don’t burn. Remove and set aside while you cook the burgers.
- Now place the burgers in the pan and cook for 2.5 minutes on each side. If you’re adding cheese, and like it melted, top each burger with the slice(s) of cheese once the burgers have been turned and cooked on the other side for 1.5 minutes. Then, place a large stainless steel bowl (if using a frying pan) or rectangular roasting tin (if using a grill pan) over the burgers for the final minute of cooking – this will melt the cheese by providing a steaming environment.
- Finally, assemble your burger with any additional toppings and/or sauces (see Notes)
- Enjoy with dirty fries or chunky oven chips on the side!
Notes
- Additional toppings – we usually always put a slice of cheese on our burger. We also like extra bacon, slices of gherkin, some tomato ketchup and American yellow mustard…the gherkin and sauces remind us of the flavours of a McDonald’s cheeseburger! The choice of toppings and sauces are entirely your personal choice…enjoy trying different flavour combinations!
- Assembly – I’ve written this tip as I’ve found on previous occasions when assembling the toppings that they topple over! So, for assembling the burger and toppings in the photo it was:
- burger with melted cheese on the bottom of the bun
- top with the sliced gherkin
- then add the bacon
- put the tomato ketchup and American yellow mustard on the bun lid and then place on the top…and enjoy with some homemade dirty fries or chunky oven chips on the side!
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