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Beef and Bacon Burgers

Preparation Time
35 mins
Cooking Time
15 mins
Calories Per Serving
Lunch, Main


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
  • salt
  • pepper
To serve
  • 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.