Recipes
Date posted: 07/02/2018
Ingredients
| For the burger | |
| Beef mince | 500g |
| Onion, peeled and finely diced | 1 |
| Garlic cloves | 2 |
| Breadcrumbs | 50g |
| Worcestershire sauce | 2 tbsp |
| Tomato ketchup | 2 tbsp |
| Flat leaf parsley, chopped | a handful |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Lurpak butter | 20g |
| Vegetable oil | 1 tbsp |
| For the toppings | |
| Red onion sliced into rings | 1 |
| Baby gem lettuce | 1 |
| Castello® Burger Blue slices | 4 |
| Farmstead unsmoked rindless streaky bacon | 150g |
| Tomato ketchup | a dollop |
| Premium Selection brioche burger bun | 4 |
Method
- Fry off the onion and garlic in the Lurpak butter until the onions are translucent.
- Mix all the burger ingredients together in a bowl and season.
- Shape into four patties then put in the fridge to chill for at least 30 minutes.
- Fry the red onion until gently caramelised.
- Grill the bacon until crispy.
- When ready to serve, add the burgers to a chargrill and cook on each side for 5-6 minutes.
- Add the Castello® Burger Blue slices on top and cover with a cloche or domed pan lid for 1-2 minutes or until the cheese is oozing.
- Lightly grill a sliced brioche bun. On the bottom add the onion rings, some leaves from the lettuce and top with the cheesy burger. Top with bacon and a good dollop of ketchup and the top of the bun.