Smashed Bacon Cheesy Burger
Multiple crispy-edged patties adorned with streaky bacon and onions ensure there’s plenty of texture to contrast. Quick to prepare, it offers a contemporary slant on the classic cheeseburger and packs an extra punch when topped with spicy cheese sauce.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 20 mins | 10 |
Ingredients
- 2kg 10% fat fine beef mince
- Salt, to taste
- Black pepper, to taste
- 20 Rashers streaky bacon
- 1kg White onion, sliced
- 1 Sleeve Kerrymaid Original Slices
- 10 Burger buns, sliced
- 100g Mayonnaise
- 100g Pickles, sliced
- Kerrymaid Double
- Goghujang paste
Method
Season the mince with salt and pepper and make 20 balls.
Oil a large pan, solid top or other flat cooking surface, place the mince balls on and press flat. Season.
Add bacon and onions to solid top.
Flip the patties and smash flat again. Season.
Place a slice on each patty and cover with a cloche.
Toast buns on the solid top where the bacon was cooking.
Add mayonnaise to the buns, then add 2 patties, bacon and onions to each bun.
Add sliced pickles and the bun tops.
Optional spicy cheese sauce
- Heat 200ml Kerrymaid Double in a pan and add 16g gochujang paste.
- Add 8 Kerrymaid Original Slices and mix well until melted.
- Adjust consistency with more Kerrymaid Double as required.
- Serve on the side or pour over burger and sprinkle with crispy onions.
TOP TIP FROM OUR CHEF
- Serving suggestion:
- On a board or tray with printed greaseproof, a small ramekin of sauce and fries in a metal bucket.
Allergens
- Wheat
- Dairy
- Soy