- Hot & Bold
- Mains
- Prep 25 min
- Cook 35 min
- Serves 4 double burgers
The one this kitchen is named after. Two thin, juicy patties, a stack of melted cheese, crisp bacon and onions cooked down until they are sticky and sweet, all held together by a smoky sauce you will want to put on everything. Serve it with a pile of Bendy Fries.
Ingredients
For the house sauce
- 4 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 small garlic clove, grated
- A squeeze of lemon juice
For the sticky onions
- 2 large onions, thinly sliced
- 1 tbsp butter
- 1 tbsp oil
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- A pinch of salt
For the patties
- 700 g beef mince (about 20% fat)
- Salt and black pepper
- 8 rashers streaky bacon
- 8 slices sharp cheddar
To build
- 4 brioche burger buns
- 1 tbsp butter
- A few crisp lettuce leaves
- Pickle slices
Method
- Cook the onions with the butter, oil, sugar and salt over low heat for 20 minutes, stirring now and then. Add the balsamic vinegar and cook for 5 minutes more, until dark and sticky.
- Stir all the sauce ingredients together and chill.
- Heat the oven to 200°C and bake the bacon on a tray for 15 minutes until crisp.
- Divide the beef into eight balls of about 90 g and press each into a thin patty, a little wider than the bun. Season both sides just before cooking.
- Toast the buns, cut side down, in a buttered pan until golden.
- Cook the patties in a very hot heavy pan for 2 minutes, flip, top each with a slice of cheese and cook for 2 minutes more, until cooked through.
- Spread sauce on both halves of each bun. Build with lettuce, pickles, a patty, onions, bacon, a second patty and the top bun. Serve at once, with Bendy Fries.
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