Happy New Year everyone! Most of us are glad to see the back of 2020 and are hoping for a brighter 2021! No resolutions for me this year, I just want to keep building and growing this brand and business and I’m so excited to have you here with me! I’m kickstarting the year with a mega bacon cheeseburger! Can you believe this is the first burger on the blog too!
Personally, I am more of a fried chicken burger kinda girl, but every now and then I love a stacked bacon cheeseburger! And boy is this burger stacked! Filled with a juicy beef patty, which a special addition and then layered with melted cheese, bacon, caramelised onions, gherkins, tomatoes and smothered in homemade burger sauce! I’m drooling just thinking about it!
You can prepare the caramelised onions and patties in advance and then bring everything together once you’re ready to serve. You want to be cooking and serving the burgers almost instantly to avoid the patties going cold! I also use a technique I have seen at some burger joints that helps the cheese melt quickly without overcooking the meat. You just need a heatproof bowl that fits over your frying pan or griddle.
Now, I prepare the bacon, buns and patties in the same frying pan, but you can do this on a griddle or BBQ if you’re making this when it’s not 0 degrees! Depending on your pan, you may need to add a drizzle of oil to avoid everything sticking, but if you have a non stick, then keep the oil away!
Some advice on the burger sauce - before adding your vinegar, give your mayo and ketchup mix a taste. Some brands of sauce are already quite acidic so you may only need half a teaspoon of vinegar. Remember your gherkins also add acidity so you want to be sure to get the balance right. I use Hellman’s Mayonnaise and Heinz’s Tomato Ketchup for mine! If you end up with any leftovers, keep them in a jar and store in the fridge - you can use this over the course of the week too!
For the cheese, the possibilities are endless but honestly, you want something that melts quickly - I went for the Dairylea slices and honestly, I’m not sorry! It melted perfectly and was stringy just the way I like it! You can of course for for a strong cheese or every add grated cheddar or even brie if you really want to jazz this cheeseburger up! Just make sure you give it enough time under the heatproof bowl to melt!
With the burger bun, I love both seeded ones and brioche and for this burger, I felt the sweetness of the brioche just worked perfectly. Toasting the brioche bun is essential and takes just a minute in the pan - so don’t skip this step!
Ultimately, you can stack your bacon cheeseburger with whatever you like, but for me, the gherkin, lettuce and tomato just makes me happy and I gotta have that bacon crispy!
Stacked Bacon Cheeseburgers
Prep time: 30 minutes + 30 minutes chilling
Cook time: 45 minutes
Total time: 1 hour 15 minutes + 30 minutes chilling
4 Red onions, finely sliced
65g Unsalted butter
1/2 Tsp Sugar
Pinch of salt
500g Beef mince, 15% fat
1/2 Tsp Garlic powder
1/2 Tsp Salt
1/4 Tsp Pepper
1 Tsp White malt vinegar
2 Gherkins, finely chopped
8 Rashers Unsmoked bacon
4 Slices Cheese
2-3 Gherkins, sliced length ways
2 Tomatoes, sliced
4 Brioche burger buns
Heat a saucepan on medium and add the butter. Once melted, add the sliced red onions and reduce the heat to low. Cook slowly on low for around 20-30 minutes stirring occasionally. Ensure the onions don’t brown.
Once soft and translucent, add salt and sugar, stir and cook for a further 5 minutes. Set aside and keep warm. Remove 4 Tbsp and finely chop - set aside to cool completely.
In a mixing bowl, add all your burger patty ingredients along with the cooled chopped red onions. Mix thoroughly using your your hands. Form 4 patties (mine were around 155g each), place in the fridge covered to firm up for at least 30 minutes whilst you prep the rest of your ingredients.
For the burger sauce, simply combine all the ingredients and mix well. Set aside.
In a non stick frying pan, add your bacon and fry on medium until crispy around the edges. Set aside and keep warm.
In the same pan, toast your brioche buns for a couple minutes and set aside before adding your burger patties. Push down with a spatula to flatten slightly and leave to cook for 3-4 minutes before flipping. It should be slightly charred when you flip!
Once flipped, push down with the spatula and add your sliced cheese. If possible, cover the pan with a heat proof bowl to help the cheese melt for 1 minute. After 2-3 minutes, your patties should be ready. If you prefer yours well done, cook for an additional 1-2 minutes per side.
Remove patties and start to build your burger! Smother the bottom of your brioche with burger sauce, add your patty, then bacon, tomato, lettuce, caramelised onion and sliced gherkin followed by more burger sauce if desired.
Serve with oven fries and dig in!
- If you want to raise the bar even further, then when your bacon is almost ready, brush over some maple syrup and you’ve got yourself some maple bacon for your burger! Thank me later!