Beef and Bacon Burger

Classic burger patty that is not over the top.

Minced meat burgers can break apart whilst cooking so be careful on the first flip, and make sure to get a nice browning on the first side before flipping as it will stay together a bit easier.

You can add salt to the mix if you are planning to cook them straight away, salt will draw out moisture inside the pattie if you leave it.
They are thin enough to just season as you are cooking.

As always with minced meat, cook until no pink is present or until a internal temperature of 160°F is reached

Can be stored in the fridge for 3 days or use by date on the bacon or beef, which ever is sooner.
Can be frozen for 3 months, defrost throughly before cooking

Classic burger patty that is not over the top.

Minced meat burgers can break apart whilst cooking so be careful on the first flip, and make sure to get a nice browning on the first side before flipping as it will stay together a bit easier.

You can add salt to the mix if you are planning to cook them straight away, salt will draw out moisture inside the pattie if you leave it.
They are thin enough to just season as you are cooking.

As always with minced meat, cook until no pink is present or until a internal temperature of 160°F is reached

Can be stored in the fridge for 3 days or use by date on the bacon or beef, which ever is sooner.
Can be frozen for 3 months, defrost throughly before cooking

Jay Wilson @Cookhead

London

Classic burger patty that is not over the top.

Minced meat burgers can break apart whilst cooking so be careful on the first flip, and make sure to get a nice browning on the first side before flipping as it will stay together a bit easier.

You can add salt to the mix if you are planning to cook them straight away, salt will draw out moisture inside the pattie if you leave it.
They are thin enough to just season as you are cooking.

As always with minced meat, cook until no pink is present or until a internal temperature of 160°F is reached

Can be stored in the fridge for 3 days or use by date on the bacon or beef, which ever is sooner.
Can be frozen for 3 months, defrost throughly before cooking

Classic burger patty that is not over the top.

Minced meat burgers can break apart whilst cooking so be careful on the first flip, and make sure to get a nice browning on the first side before flipping as it will stay together a bit easier.

You can add salt to the mix if you are planning to cook them straight away, salt will draw out moisture inside the pattie if you leave it.
They are thin enough to just season as you are cooking.

As always with minced meat, cook until no pink is present or until a internal temperature of 160°F is reached

Can be stored in the fridge for 3 days or use by date on the bacon or beef, which ever is sooner.
Can be frozen for 3 months, defrost throughly before cooking

Saved

Ingredients

15 mins

6 servings

500 gmined meat 5% fat
Streaky bacon Smoked
1Egg
TablespoonBreadcrumbs
TeaspoonBlack pepper
1/2Medium size Onion

Saved

Steps

15 mins

1

Finely dice 1/2 medium size onion and 2 garlic gloves, you want it as fine as possible so it mixes in as evenly. You can chuck it into a blender to get it as fine as possible if you can
2

Select a few streaky bacon slices that have the most fat on, you want about 50g of bacon fat.
3

Slice bacon as small as possible
4

Break 1 egg into a large bowl big enough to mix all the ingredients, give a slight whisk until egg is combined
5

Combine all ingredients together into the bowl and mix until even, try not to mush up the minced meat. Use two forks during this process as well as to not heat up the minced meat with your hands.
6

Divide into 6 parts of equal weight and use a burger press if you have one, if not form the burger with your hands until it is about half a inch thick
7

Place patties on individual pieces of greaseproof paper and cook how you like when you like!