Double Beef, Cheese and Bacon Burger

, from Issue #113. January, 2024
Photography by Olivia Galletly.
Double Beef, Cheese and Bacon Burger

This burger is big in both flavour and size. Two beef patties, cheese, crispy bacon, fried onions, special tangy sauce and as many gherkins as you can fit under the bun. More is more in the case of this burger!

Serves: 4


1 cup good-quality egg mayonnaise
3 tablespoons tomato sauce
2 tablespoons American mustard
1 tablespoon pickled gherkin brine
1 tablespoon pickled jalapeño brine
¼ small red onion, finely diced
3 tablespoons chopped pickled gherkins
1 tablespoon chopped pickled jalapeños
1 tablespoon chopped fresh chives
1 tablespoon hot sauce sea salt and ground pepper

800 grams premium beef mince
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
1 tablespoon tomato sauce sea salt and ground pepper olive oil for frying

2 brown onions, sliced
1 tablespoon extra-virgin olive oil
250 grams streaky bacon
4 brioche burger buns
1 tablespoon butter, softened 8 slices cheddar cheese
20-25 sliced pickled gherkins


SPECIAL SAUCE: Mix all the sauce ingredients together, cover and set aside.

BEEF PATTIES: Combine all the ingredients together in a large bowl. Divide the meat into 8 balls and set aside.

Bring a barbecue hot plate to a high heat. Add a little oil to the plate and add the patties, allowing at least 10cm between each. Using the back of a spatula, press down on the patties until they are roughly 1cm thick. Grill for 2 minutes on each side or until cooked to your liking.

While the patties are cooking, fry the onions in a little oil until golden and grill the bacon on each side until crispy.

TO ASSEMBLE: Spread the butter on each half of the burger buns and briefly grill until lightly toasted.

Put a slice of cheese on each patty, close the lid and briefly heat to allow the cheese to melt.

Smear a generous spoonful of special sauce on each burger bun base. Top with gherkins, a patty, fried onions, a second patty, bacon, more onions and special sauce.