Double burger with bacon

Drum
Makes 3 serving Preparation: 40 mins, Cooking: 20 mins By DRUM
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Ingredients (21)

750 g beef mince
250 g pork mince — (or lamb mince)
1 onion — chopped
180 ml fresh parsley — chopped
30-45 ml fresh mint — chopped
15 ml coriander — ground
2,5 ml cumin — ground
salt and freshly ground black pepper
385 g pickled beetroot — grated, drained
500 ml plain yoghurt — double cream
30-45 ml fresh mint — chopped
15 ml fresh chillies — 573
1 garlic — cloves, crushed
lemon — zested
3 hamburger buns — halved
3 lettuce — iceberg
3 rocket — leaves
1 onion — chopped, fried in butter
6 bacon rashers — fried
100 g cream cheese
onion rings — tempura coated
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Method:

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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