Homemade Smoked Bacon & Cheese Burgers
This is one of the first recipes I posted and the one dish that is responsible for me posting my recipes online in the first place. Use the cheaper mince with the higher fat content to make them as it make a far nicer burger than the steak mince with little fat. The fat falls out of the burger when being cooked.
Your friends and or family will love you forever if you make these fantastic burgers for them, be warned, most people ask for seconds so make them big and get ready for some awesome praise for your fantastic cooking skills. Change the cheese for a really nice Swiss Gruyere and streaky rashers to a nice maple cured rasher to make them even more special
Get out the bbq on a hot day and slap a few of these on for what will be the best burger of your life. Cover with a lid or bowl for 5 minutes each side during cooking to help them cook quicker and more evenly.
I make them for friends all the time, esp after being out for a few pints together. They are easy to make and can be made in advance before you go out for some beers or if for your family, the night before so when you get in from work and the kids and a thousand little things are demanding your attention then simply seal these on a hot pan, pop in the oven and get back to more important things. Serve with a nice salad that can also be prepared the night before, just don’t add the dressing till you serve it.
The only set in stone important part to making these is ensuring the burger is properly cooked. This can be done by cutting into the centre of one and making sure it is cooked through.
This is very important so don’t forget!
These are perfect for freezing & can be cooked later from frozen.