Cheesy bacon burger

Recipe from: 16 September 2014
recipes, braai, burger

Ingredients 15
Servings 1
Minutes 00:15


Serving Change
  • 500
    free-range beef mince
  • 1
    egg, whisked
  • a mincer or food processor
  • some Worcestershire sauce
  • 1
    each ground coriander, ground cumin, paprika and dried oregano
  • 2
    garlic, crushed and chopped
  • 1
    red chilli, seeds removed and finely chopped
  • Maldon salt and cracked black pepper to taste
  • 10
    rashers free range bacon
  • 5
    fresh bread rolls
  • 5
    slices cheddar cheese
  • a couple ripe tomatoes, sliced
  • crispy lettuce, washed and dried
  • a couple of gherkins, sliced lengthways
  • a red onion, sliced into rings



The Patties:

Put the free-range beef mince into a bowl, add all the spices, the egg, the Worcestershire sauce, salt and pepper and mix together using your hands. Cover with cling film and put it into the freezer for about 30 – 40 minutes to firm up.

In the meantime make a sweet barbeque sauce to baste the burger patties with while you’re braaiing them.  

Next fry some bacon in a pan over moderate to hot coals. Once the bacon is crispy, take it off the heat and run back to the kitchen.
Mix the bacon grease left in the pan with the mince (optional.) Shape the burgers into five 100g patties (slightly bigger in diameter than the bun.)

Get the burger patties on the grid. Moderate to hot coals should do the trick, but if it’s too hot, scrape some coals to the side – rather cook your burger for longer than risk burning. About 4 minutes a side. Keep basting generously with the barbeque sauce and just before you’re about to take them off the heat, top each patty with a slice of cheese and two strips of bacon and let them cook a minute longer.

Build it:

Choose the right balance of crispy lettuce, tangy onions, sweet tomatoes, some whole grain mustard and gherkin.

Patties shrink as they cook, so when you shape them, make sure they’re slightly bigger in diameter than the bun.
Clean the grid properly and brush with oil to help prevent the burgers from sticking while you braai.
Don’t ever press down on the patties while they’re cooking – they’ll dry out.

Recipe reprinted with permission of Ultimate Braai Master: Roads Less Travelled (published by Penguin)


Read more on: braai  |  recipes  |  burger


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