makes
8
prep
20 minutes
cook
10 minutes
difficulty
Easy
makes
8
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 kg topside mince
- 2 tbsp Worcestershire sauce
- 1 clove garlic, crushed
- 1 tbsp finely chopped continental parsley
- salt flakes and black pepper, to taste
- 1 tbsp olive oil
- 8 rashers streaky bacon
- 8 slices Colby cheese
- ½ cup whole egg mayonnaise
- 2 tbsp American mustard
- 8 seeded burger buns, cut open
- 8 oak leaf lettuce leaves, washed
- 2 tomatoes, sliced
- ½ cup spicy tomato relish
Resting time 5 minutes
Instructions
In a bowl combine mince, Worcestershire sauce, garlic and parsley, mix well and divide by 8. Using hands, form into 2 cm patties and season patties.
Heat a bbq plate to medium, drizzle on oil and cook patties for approximately 5 minutes each side and bacon until crispy. Remove, place a slice of cheese on each patty, cover loosely and rest for 5 minutes.
While burgers are resting, combine mayonnaise and mustard in a bowl.
Toast inside of buns until golden, spread with mustard mayonnaise. Top the bun with lettuce, tomato, beef patty, bacon and a dollop of spicy tomato relish.
Photography by Brett Stevens. Styling by Justine Poole. Art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
