Epic Beef Burger

Method

• 1)

  Start by weighing the burger patties (approx. 200g per patty).

• 2)

  For the relish, chop 4 rashes of dry-cured streaky bacon nice and fine, then pop it into a pan on medium heat to render down and crisp up.

• 3)

  Next finely chop 1/2 brown onion, then add it to the pan together with the bacon.

• 4)

  Cook the bacon-onion mixture for approx. 9 minutes/until caramalised, then remove from heat and pop into a dish to cool (note: if the bacon-onion combo is looking a little dry when cooking, add approx. 1 teaspoon of olive oil)

• 5)

  While the bacon-onion mixture is cooking, wash a bunch of fresh oak lettuce and cut 1 roma tomato into thin slices.

• 6)

  For the pickled mayo, run your knife finely through 6 dill pickles before mixing it into 2 heaped tablespoons of mayo.

• 7)

  To cook the burger patties, start by bringing the pan to relatively high heat then generously drizzle with olive oil.

• 8)

  While the base of the pan is heating up. salt the upside of the patties generously with some flaky salt.

• 9)

  Once heated, pop the patties into the pan and gently press down on them with a spatula.

• 10)

  Cook for approx. 3 minutes, then salt the other side of the patties before flipping them over to cook on the other side.

• 11)

  Cook for another 3 minutes, then top the patties with an even laver of the onion-bacon mixture followed by 2 slices of the dodgiest melty orange cheese.

• 12)

  Remove the patties from the pan and pop them onto a paper towel.

• 13)

  Give the pan a quick clean before toasting the brioche buns in a dry pan (you can toast with some butter if vou like).

• 14)

  To construct the burgers, start by popping a heaped tablespoon of the dill mayo onto the base of the bun.

• 15)

  Next place a couple of nice-looking oak lettuce leaves on top of the mayo followed by a couple of roma tomato slices, then pop the cheesy burger patties on top.

• 16)

  Finish off with the most important part: a nice even dollop of Heinz® Tomato Ketchup!