Burgers are on every pub and club menu throughout Australia and New Zealand, the difference here is the homemade patty using a good quality cut of meat and passing through the mincer just once to deliver a steak like flavour when cooked. Add American cheddar, deep fried bacon and Thousand Island dressing all on a grilled brioche bun, this will have your customers coming back for more.
Ingredients
Burger
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Beef chuck, minced 1.5 kg
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Slices american cheddar cheese 10 x
Deep Fried Bacon
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Buttermilk 500 ml
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Streaky bacon 400 g
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Plain flour 300 g
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Pepper
Thousand Island Dressing
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White onion, finely chopped 30 g
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Tomato ketchup 50 g
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Sweet pickle relish 50 g
To Serve
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Brioche or milk buns, halved 10 x
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Cos lettuce 50 g
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Tomato, sliced 200 g
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Large pickles, sliced lengthways 200 g
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French fries
Preparation
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Burger
- Season mince well and form into 10 patties using a mould.
- Grill burger until medium rare, placing cheese on top to melt for final minute.
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Deep Fried Bacon
- Place buttermilk in a bowl. In a separate bowl combine flour, KNORR Aromat and season with pepper. Coat a slice of bacon in flour mixture, then in buttermilk, then flour again. Deep fry until crispy.
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Thousand Island Dressing
- Combine HELLMANN'S Real Mayonnaise, white onion, tomato ketchup, sweet pickle, KNORR Garlic Puree and KNORR Mixed Chilli Puree.
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To Serve
- Grill the buns, then place the lettuce, tomato, meat patty, pickles, deep fried bacon and top with bun, serve with French fries.
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Chef's Tip
- Ask your butcher or meat supplier to put the beef chuck through the mincer once for a courser mince.
- To save time you can substitute Thousand Island Dressing.