So last night I made these…
Marc wanted hamburgers and I had watered the garden and noticed my herbs had shot up quite a lot in the last few days so I grabbed some fresh herbs on my way inside.
I really didn’t have a plan i was just throwing ingredients in a bowl with the mince and hoping for the best. I love adding sauce or mustard into my patties it gives them an extra kick of flavour.
Then I shaped them and i flattened them out so i could stack two in a burger.
I was originally just planning on a nice simple take on a cheeseburger, then Marc asked if I could add bacon (I had brought some of our favourite smoked bacon from the butcher) so I decided we needed an extra punch of flavour so I brown some red onion and added some apple cider vinegar, then let it cook off.
Once the patties were just cooked on one side I flipped them over and added slices of Colby cheese and topped them with bacon and cooked them until the cheese was melted, then I stacked two patties.
Then came the buns, I had made some Orange malt BBQ sauce on Sunday so I slathered some on both sides of the buns, added some peppery rocket (from our garden), added the stacked patties then topped it with the onion.
Once stacked I added the top bun and gave it a press down to get the juices flowing. The burgers have incredible flavour!!!
If you have never made BBQ sauce before give it a go, it’s so simple and has so much more flavour than most store brought BBQ sauces.
Herb & Mustard Double Bacon Cheeseburgers
- 500g beef mince
- 1 medium egg
- 2 tablespoons chopped parsley
- 1 teaspoon chopped garlic chives
- 1 tablespoon french’s classic yellow mustard
- 1 teaspoon onion powder
- 1/2 teaspoon smoked Himalayan salt
- 2 red onions, halved & finely sliced
- 2 tablespoons grapeseed oil
- 1/2 teaspoon salt
- 2 tablespoons apple cider vinegar
- 8 slices Colby cheese
- 4 slices smoked bacon
- 4 fresh rolls
Orange Malt BBQ Sauce
- 2 cups tomato sauce
- 1 cup water
- 1/2 cup malt vinegar
- 1/4 cup blood orange juice
- 2/3 cup dark brown sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground mustard
- 1 tablespoon Worcestershire
In a large bowl combine mince, egg, herbs, mustard, onion powder and salt mix well. Divide into 8 equal portions and shape into 1 cm thick patties.
Add oil to a small saucepan over medium heat, add onions and salt. Cook stirring until browned, add vinegar and reduce heat to low. Cook stirring occasionally until soft.
Heat a large fry pan over medium high heat, add the bacon and cook until crispy, remove bacon from the pan. Add 4 patties to the same pan, cook 1 min then flip top with a slice of cheese and top two with a slice of bacon. Cook until cheese has melted, stack 2 patties on top of each other. Repeat with remaining patties and bacon.
Spread sauce on both sides of rolls, add rocket top with stacked patties and onion, add the top. Press down gently to get juices flowing. Serve.
Orange Malt BBQ Sauce
Combine all ingredients in a medium saucepan, stir well to combine.Place saucepan over medium high heat, bring to a boil then reduce to simmer.Cook uncovered stirring frequently for about an hour. Pour into a clean jar and allow to cool.
This sauce will keep in the fridge for 2 weeks.