Posted on 7th November 2022
A classy take on a fast-food classic, these mouth-watering burgers are sumptuously rich and bursting with herby freshness.
Time – 30-35mins
Serves – 4
500g Lamb Mince (Ideally taken from the fridge 30 minutes before starting)
8 Rashers of Smoked Streaky Bacon
4 Cheese Slices of your choice
4 Burger Buns
10g Fresh Rosemary
1tsp Ground Coriander
1 Clove of Garlic
A pinch of salt
1/2tsp Ground Black Pepper
1 Little Gem Lettuce
1 Beef Tomato
1 Red Onion
2 Large Gherkins (Optional; if you leave them out, try using soft goat’s cheese instead of cheese slices)
Making the Burgers – Start by preheating your grill and plancha plate. Then crush or grate your garlic, adding it into a mixing bowl. Chop up your fresh rosemary as small as you can and add it to the garlic along with the coriander, oregano, salt and pepper. Give these a quick mix and add in your mince.
Mix the herbs and garlic into the meat with your hands and form the meat into four patties. Cover these on a plate and leave them to chill in the fridge for 15-20 minutes.
IMPORTANT: Wash your hands before the next step, as you have been handling raw meat.
Preparing the Extras – While the burgers chill, you can prepare your salad ingredients. Slice your tomato into 1cm thick slices; strip your lettuce and tear off some leaves; and chop your onion into thin rings. If you are using them, slice your gherkins into 1cm thick slices. Leave these extras aside to be added later. Cut your buns if you need to.
Get Cooking– Take your burgers out of the fridge and add them to the hot plancha plate. Cook these for 6-8 minutes on each side. As you flip the burgers after cooking them on their first side, add your bacon rashers to the grill. Grill the bacon for 3-4 minutes on each side.
As you turn over the bacon after cooking it on its first side, add your burger bun slices face down on the grill to toast for a few minutes. Add the cheese slices to your burgers to melt. If you’ve managed to time everything reasonably well, it should all be ready to come off the heat at around the same time.
Plating up – Plate up your buns and build a layer of your salad extras on one side of each – a couple of lettuce leaves, a slice of tomato and some onion. Lay some gherkin on there too if you’re using it. Place your burgers, hot off the plancha, onto each salad bed and top each one with two crispy bacon rashers.
Serve and Enjoy – Pop your bun lids on top and serve with chips, coleslaw, and whatever condiments you fancy. Burger relish is a favourite!