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Bacon Cheeseburger

4 people
30 min
Nutrition per serving
  • kcal
    601 kcal
  • protein
    49g
  • iron
    4mg
  • carbs
    28g

Ingredients

  • 500g extra lean beef mince

    1 tablesp. rapeseed or olive oil

    Salt and freshly ground black pepper

    6-8 streaky rashers, grilled until crispy

     

     

  • Thinly sliced low fat cheese

    4 burger buns

    Tomato sauce

    Low fat mayonnaise

    Finely sliced lettuce

    Sliced tomatoes

    Thinly sliced red onion

Burger

  • 500g extra lean beef mince

    1 tablesp. rapeseed or olive oil

    Salt and freshly ground black pepper

    6-8 streaky rashers, grilled until crispy

     

     

Serving

  • Thinly sliced low fat cheese

    4 burger buns

    Tomato sauce

    Low fat mayonnaise

    Finely sliced lettuce

    Sliced tomatoes

    Thinly sliced red onion

Method

Copy Text

Divide the mince into 8 portions and with wet hands roll each portion into a ball, then press into flat burgers. You will be serving two thin burgers per portion. Ideally they should be about 2cm wider than your burger buns. They will spring back when you are cooking them so make them thinner than you think you should. They don’t need to look like perfect rounds.

Heat a little oil in a large frying pan. When hot season the burgers with salt and pepper. Cook them two to three at a time for about 1 minute on each side. As the burgers are very thin they will cook really fast. Keep them warm while you cook the rest.

When cooking the last four burgers, after you turn them, place a slice of cheese on top, cover the pan with a lid or plate to allow the cheese to melt.

Meanwhile lightly toast the buns. Spread a little ketchup and mayonnaise on both sides. Layer up the burgers with the lettuce, bacon, two burgers per bun, one with cheese and one without, the sliced tomato and red onion. Add more lettuce, ketchup and mayonnaise if you wish.

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Method

Copy Text

Divide the mince into 8 portions and with wet hands roll each portion into a ball, then press into flat burgers. You will be serving two thin burgers per portion. Ideally they should be about 2cm wider than your burger buns. They will spring back when you are cooking them so make them thinner than you think you should. They don’t need to look like perfect rounds.

Heat a little oil in a large frying pan. When hot season the burgers with salt and pepper. Cook them two to three at a time for about 1 minute on each side. As the burgers are very thin they will cook really fast. Keep them warm while you cook the rest.

When cooking the last four burgers, after you turn them, place a slice of cheese on top, cover the pan with a lid or plate to allow the cheese to melt.

Meanwhile lightly toast the buns. Spread a little ketchup and mayonnaise on both sides. Layer up the burgers with the lettuce, bacon, two burgers per bun, one with cheese and one without, the sliced tomato and red onion. Add more lettuce, ketchup and mayonnaise if you wish.

Serving Suggestions

Delicious served with some extra salad and potato wedges.

Recipe Video