Introduction: The Best Bacon and Cheese Burger Ever!
"The best burger ever!" these were Andrea’s words after biting into this tasty burger. Actually I have to say that it was really, really good! The meat was moist but firm, at times my burgers tend to crumble, it was seasoned to perfection, and the pan-roasted onions and the melted cheese released so much flavour that for once Andrea didn’t add any sauce to the burger. The sauces were there, even if you couldn’t see them as I used them to season the meat while making the patties. Andrea’s precise words were, while biting into the meat, "I give this burger “A” and not “A+” just because the bun is not top rate”. The bun was shop-bought and ended up being too soft for this juicy super-burger . I've never baked burger buns but If I want that A+ I’ll have to give it a shot. I wrote down the ingredients while still fresh in my mind because I didn’t want to lose the perfect super-burger recipe. Here are the ingredients for 2 super-burgers:
Add the meat to a large bowl and mix briefly with half the onion finely chopped, ketchup, mustard, breadcrumbs, a generous pinch of salt, and some ground black pepper. Put the meat in the fridge for about 1 hour. Cut the remaining onion into thin rings. Heat a heavy-bottomed pan and dry fry the bacon until golden on both sides then put it on some paper towels. Shape the two burgers with the meat mixture while cooking the onion rings in the bacon fat. Once cooked put the onion in a bowl and cook the burgers in the same pan. Turn them, place a handful of cheese on each burger and cover the pan with a lid so that the cheese will melt. Cut the buns in half and toast them. When the meat is almost cooked put the bacon and onion back in the pan. Serve the burger inside the bun with some onion rings and 3 bacon slices. Serve with a mixed salad or as with a simple coleslaw as we did.
- 350 g of ground beef
- 1 red onion, cut in half
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 2 tablespoons freshly made breadcrumbs (from a 5 cereals day old bread)
- salt
- freshly milled black pepper
- 6 slices of smoked streaky bacon
- 2 handfuls of grated Gouda or Cheddar cheese
- 2 burger buns
Add the meat to a large bowl and mix briefly with half the onion finely chopped, ketchup, mustard, breadcrumbs, a generous pinch of salt, and some ground black pepper. Put the meat in the fridge for about 1 hour. Cut the remaining onion into thin rings. Heat a heavy-bottomed pan and dry fry the bacon until golden on both sides then put it on some paper towels. Shape the two burgers with the meat mixture while cooking the onion rings in the bacon fat. Once cooked put the onion in a bowl and cook the burgers in the same pan. Turn them, place a handful of cheese on each burger and cover the pan with a lid so that the cheese will melt. Cut the buns in half and toast them. When the meat is almost cooked put the bacon and onion back in the pan. Serve the burger inside the bun with some onion rings and 3 bacon slices. Serve with a mixed salad or as with a simple coleslaw as we did.
Participated in the
Bacon Contest
