What you’ll need:
- 500 gr lean beef mince
- ½ an onion, finely chopped
- 2 sprigs fresh parsley, finely chopped
- 2 slices slightly stale bread, crumbed
- 1 wheel of strong blue cheese
- 6 rashers streaky bacon
- Salt and ground black pepper
- Burger sauce or relish
- Lettuce, tomato and cucumber slices
- Vegetable oil for frying
In a large bowl, combine the mince, breadcrumbs, chopped onion and parsley. Season with salt and black pepper. Mix well to combine all ingredients.
Using your hands, start forming round golfballs of mince, then pat them down into 12 evenly sized burger patties, roughly 1 cm thick. Lay them out on a sheet of grease-proof paper, then top 6 of the patties with generous amounts of blue cheese.
Top these with another pattie, then press together, moulding the two to enclose the cheese. Pop your 6 patties into the fridge for about 10–20 mins while you fry the bacon until crispy. Fry the patties in hot oil until brown and cooked through – about 10 minutes on each side.
Arrange each roll with a slice of lettuce, a pattie and a rasher of bacon. Top with bacon, tomato slices, and burger sauce or relish.
This recipe appeared in the June 2013 issue.