Home-Made Bacon Cheese Burgers

Homemade, juicy beef burgers, topped with creamy cheddar cheese, and crispy, smoky bacon, in a home-made fluffy brioche bun.

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A really good burger is one of the most satisfying, tasty meals you can have. While they can be hit and miss at restaurants, when you make them at home, they are always fantastic, because you can make them exactly as you like!

I decided to make my own burger buns, because I think the bun is a really underrated component of a good burger. The buns I have made are great, as they are soft and fluffy, but don’t completely fall apart when piled high with  the juicy burger and sauces!

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Variations: Lamb mince could be used instead of beef to make a lamb burger.The toppings can be changed to absolutely anything you like,I think I might try mozzarella cheese, pesto and fresh tomatoes next time!

Ingredients: Makes 4 Burgers

The Burgers:

  • 500g Beef Mince
  • 1 Egg
  • 1/2 an Onion
  • 2 Cloves of Garlic
  • 1-2tbsp Bread Crumbs
  • 1tbsp Wholegrain Mustard
  • 8 Rashers of Streaky Smoked Bacon
  • 4 Slices of Cheddar Cheese
  • Lettuce
  • Sauces; Salsa, Sour cream, guacamole, mayonnaise etc.

For the Brioche Buns

  • 550g Strong White Bread Flour
  • 60g Butter
  • 10g Salt
  • 10g Fast Action Yeast
  • 300ml Milk (Warm)
  • 1tbsp Caster Sugar
  • 2 Eggs

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To Make:

The Brioche Buns:

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Combine all ingredients for the dough in a large bowl, and mix until they form a rough ball.

Turn out onto a clean work surface and knead for 5-10 minutes until smooth and elastic.

Form into a ball, return to the bowl and cover. Leave to prove for at least 1 hour.

Turn the proved dough out onto a clean work surface. Knock out the air, and divide into 5-6 200g chunks of dough.

Form each piece of dough into a tight ball and transfer to a baking tray.

Cover the top of each ball with a little oil and scatter over sesame or poppy seeds. Make a series of radial cuts in the tops of the buns, and leave to rest for 1 hour, until doubled in size.

Pre-heat the oven to 180°C.

Bake the rolls, in the pre-heated oven for 25-30 minutes, until lightly browned, and sound hollow when tapped.

Leave to cool on a wire rack before serving.

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The Burgers:

Fry the onions over  low heat for around 5 minutes, until translucent. Then add the garlic and cook for a further few minutes until the garlic starts to caramelise. Remove from the heat and set aside.

Combine the mince, egg, bred crumbs, salt mustard and fried onions in a large bowl and mix thoroughly, into a homogenous mixture.

Form the mixture into 4 patties, and leave to set in the fridge for about 1 hour.

Fry the patties in a pan over a medium heat for about 4 minutes either side.

After the first flip, place the slabs of cheddar cheese on top of the burgers, and continue to fry with the lid on. The cheese will have melted by the end of the cooking time.

Meanwhile fry the bacon over a high heat until crispy. Set Aside.

Assembling:

Slice the bred rolls in half, cover the bottom bun with sauces of your choice. I used sour cream and salsa.

Place the burger on top, then squeeze over some more sauce, add the shredded lettuce, then the crispy bacon, and finally the top of the brioche bun.

Serve with some sweet potato fries or potato chips, and enjoy!

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