Oak smoked back bacon and topside beef burger

Recipe from: 13 March 2015
recipes, beef, burger

Ingredients 14
Servings 1
Minutes 20 min + cooling time


Serving Change
  • 650
    topside beef
  • 250
    oak smoked back bacon
  • 2
    eggs beaten with a fork
  • 1
    large clove of garlic
  • 1
    shallot, finely chopped
  • vine tomatoes
  • seeded burger buns
  • olive oil
  • salt and black pepper
  • 4
    red onions, sliced
  • 2
    balsamic reduction
  • 70
  • butter lettuce
  • homemade mayonnaise


20 min + cooling time

Preheat the oven to 180°C.

Using a mincer, mince the topside beef and bacon and set aside.  Place the chopped shallot, garlic, chopped rosemary and vine tomatoes in a baking tray, drizzle with olive oil and season with salt and pepper.  Roast until tender (about 15 min)

In a pot, place the red onion slices, butter, some olive oil, balsamic, sugar and black pepper.  Turn on to a low / medium heat and allow softening slowly. Taking the minced bacon and topside beef, add salt and black pepper (do not be shy with the black pepper.  You can even add some paprika or finely chopped red chilli at this point.)  Mix well with your hands adding the chopped roasted shallots, garlic, rosemary and the beaten eggs.  Only add enough eggs to combine the mince mixture.  Prepare a baking tray by lining it with baking paper.  Mould mince into burger patties, layer onto tray and refrigerate for approximately 30min.

When they are well chilled, fry in some olive oil until done. 

Prepare your bun with homemade mayo, caramelised onions, lettuce and roasted tomatoes.  Add burger patty and serve with twice fried homemade chips.

Recipe reprinted with permission of Chalmar Beef.
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