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Double burger with bacon


Double burger

Ingredients 21
Servings Makes 3
Time 40 MIN

Ingredients

  • 750
    g
    beef mince
  • 250
    g
    pork or lamb mince
  • 1
    onion, chopped
  • 180
    ml
    chopped fresh parsley
  • 30-45
    ml
    chopped fresh mint
  • 15
    ml
    ground coriander
  • 2,5
    ml
    ground cumin
  • salt and pepper
  • 385
    g
    grated pickled beetroot, drained
  • 500
    ml
    plain double-cream yoghurt
  • 30-45
    ml
    chopped fresh mint
  • 15
    ml
    olive oil
  • 1
    garlic clove, crushed
  • grated zest of 1 lemon
  • 3
    hamburger rolls, halved
  • 3
    iceberg lettuce leaves
  • 3
    rocket leaves
  • 1
    onion, chopped and fried in butter
  • 6
    bacon rashers, fried or grilled until just done
  • 100
    g
    cream cheese with pepper, sliced
  • tempura onion rings
 

Method

20 MIN
 

PATTIES

Mix the ingredients and divide into six equal portions.

Shape each into a patty.

Pan-fry for about 10 minutes or until brown all over.

Transfer to a baking sheet and roast for 10 minutes or until done but still slightly pink on the inside.

BEETROOT TZATZIKI

Mix the ingredients and set aside.

TO FINISH

On the bottom half of each roll, put an iceberg lettuce leaf, a patty, some fried onion and two rashers of bacon.

Then add a second patty, followed by a spoonful of beetroot tzatziki, a slice of pepper cream cheese and a rocket leaf.

Top with the other half of the roll. 

TO SERVE

Serve with the onion rings.

 

 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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