Everyone loves a tasty burger - especially if it's homemade. Slap a bit of maple bacon and a local cheddar in the stack and your mates will go into a foodie frenzy.
600g lean beef mince
1 free range egg
1 slice of bread
1 glug of BBQ sauce
1 pinch of salt & pepper
1 tsp of Tubby Dust
6 brioche buns
1 pack of smoked bacon
1 red onion
1/2 white onion
1 oakleaf lettuce
6 slices of strong cheddar
1 glug of olive oil
Set the frying pan on the stove, put it on a low heat and throw a glug of olive oil into the pan. Grab a large mixing bowl and using your strong hand mix up the mince, egg, bbq sauce, tubby dust, diced half onion and salt n pepper. Blend up the slice of bread until crumbly, then add half to the burger mix (only add the rest if the mixture is too wet). You're looking to make around 6 sturdy patties, pat them down good and proper and squeeze them into shape.
Pop them in the frying pan and turn the heat up to medium, they take around 10 -12 minutes to cook. I think it's a good idea to cook a minced beef burger all the way through - don't over-do it, just don't serve it raw. Once you have a nice browning on all sides of the burger, place a slice of your favourite cheese on top of each burger and use a sauce pan lid to cover the pan to melt the cheese.
Now for the maple bacon, it's as straight forward as it sounds - fry the bacon in a glug of maple syrup. Toss it about a bit and make sure it doesn't burn.
Slice the brioche buns, then put them belly up under a medium grill. Slice the red onion and pull a few leaves off the oakleaf and place on the grilled bun.
The burgers will be done by now, so assemble your stack. Remember to splash a load of The Squealer all over the stack to give it a sharp spicy kick, then lob it in your gob.
Serve with homemade sweet potato fries (recipe coming soon) and a fresh mixed salad.