For the burgers
- 450 g beef mince
- 3 shallots (finely chopped)
- 50 ml stout
- 2 tbsp breadcrumbs (wholemeal)
- 4 tbsp English mustard
- 240 g streaky bacon
- 1 tbsp parsley (chopped)
- vegetable oil
- 4 large burger seed buns (halved)
- 8 slices mature cheddar cheese
- 1 red onion (sliced)
- iceberg lettuce (shredded)
- 2 gherkins (large, sliced lengthways)
- 2 tomatoes (large, sliced)
- Ketchup (mayonnaise or mustard, if desired)
These juicy bacon burgers are packed with flavour from the shallots, fresh herbs, stout and salty bacon mixed into the patty.
- Cook the shallots in a dash of vegetable oil until soft, then remove from the pan and arrange across a plate. Transfer to the fridge and leave to cool.
- Set aside 8 whole slices of the bacon and finely chop the rest. Mix the chopped bacon with the beef, stout, breadcrumbs, parsley, seasoning and chilled shallots in a bowl and divide into 4. Shape into even-sized patties, each weighing around 150g, then cover with cling film and leave to firm up in the fridge for 30 minutes.
- When ready to cook, heat a pan with a little oil and cook the burgers for 2–3 minutes on each side, then brush with a little mustard and place on a barbecue (or under a hot grill) to finish to your liking.
- Meanwhile, cook the remaining streaky bacon until crispy, either in a pan or on the barbecue. Slice the buns and toast lightly on one side, then top each half with a slice of cheese and any condiments, if using.
- Build the burger by layering up tomato and pickle, followed by the burger, bacon, red onion and lettuce. Finish with the bun on top and serve immediately.