AMERICAN DOUBLE BACON & CHEESE BURGER
MAKES 4 DOUBLE-LAYER OR 6-8 SINGLE-LAYER BURGERS/ PREPARATION: 20 MINS / CHILLING: 45 MINS / COOKING: 30 MINS
America is known for its giant stacked burgers. The bacon and cheese between the patties make this burger extra decadent.
PATTIES
▸ 15ml (1T) oil
▸ 1 onion, chopped
▸ 2 garlic cloves, chopped
▸ 5ml (1t) mixed dried herbs
▸ 500g lean mince
▸ 15ml (1T) barbecue spice mix
▸ freshly ground pepper
▸ 1 egg, beaten
▸ 2 Weet-Bix bars, finely crumbled
BURGERS
▸ oil, for frying
▸ 4-8 slices cheese
▸ 4-8 burger buns, halved and buttered
▸ tomato sauce OR mayonnaise
▸ lettuce leaves
▸ 2 tomatoes, sliced
▸ 1 onion, peeled and thinly sliced
▸ pickle slices (optional)
▸ 200g bacon strips, fried until crispy
▸ chips, to serve (optional)
1 Patties Heat the oil in a pan and fry the onion until soft. Add the garlic and fry until fragrant, then stir in the herbs. Remove from heat and allow to cool.
2 Place the mince in a deep mixing bowl and add the onion mixture. Add the barbecue spice, pepper, egg and Weet-Bix and mix well (using your hands works best). Refrigerate the mixture for at least 30 minutes.
3 Remove the mixture from the fridge, give it a good stir, then divide into 8 portions. Roll each portion into a meatball and place on a plate. Refrigerate for another 15 minutes.
4 Burgers Heat a large pan and drizzle some oil in it-tilt the pan so the entire surface is covered. Place 3-4 meatballs in the pan and flatten each with a spatula to form a patty.
5 Fry for a few minutes then carefully turn each patty and fry until golden brown on both sides and cooked to your liking.
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