Double Bacon Cheeseburger recipe. Served in a Brioche Bun, with Maple Syrup Bacon, grilled onions, and as much cheese as you possibly get on the burgers. Just use 20% fat beef mince, or ground beef and season before cooking.
Dirty burgers. You know those ones you see all over Instagram, with towered patties drenched in melted cheese crushed between a bun with so much grease it’s essentially disintegrating . Yeah I love those. The burgers that can make you put weight on just by looking at them. This is one of those Double Bacon Cheeseburger recipe’s.
I was speaking to Bex yesterday and whilst we were on the subject of burgers, we said we needed to post a dirty burger recipe! Yesterday I cooked a Buttermilk Chicken Burger which was awesome. I’d realised we were yet to post a beef burger recipe so I thought I make good use of the remaining brioche bun I had in the bread basket.
American Double Bacon Cheeseburgers
I have a lot of love for American style cheeseburgers. My favourite is a Fatburger but the nearest take out I can get here in Birmingham is a Five Guys. I do love a Five Guys don’t get me wrong but there’s something about Fatburger that just gives it the edge for me. I always have a Double Bacon Cheeseburger.
Whenever I’m fortunate to travel to the states, I will always usually try to get a Fatburger when I’m there! The closest one to me is in Camden, London, and yes I have travelled there just for a burger. In fact, I took on the quad burger challenge a few years back, and the waiter was a little surprised to see I’d completed the burger before he’d even got chance to bring me my Milkshake. Honestly, I’d smashed it in less than a couple of minutes and had my photo taken and placed on the wall!
The Burger King…..
I’m a big fan of Matty Matheson, who has given me a lot of inspiration for cooking burgers. He’s a Canadian chef who has some awesome content on Youtube! His videos are funny, straight to the point and the food is right up my street! As he says, don’t mess about putting breadcrumbs, seasoning, spices etc to your burger, just good quality beef with plenty of fat! (20% minimum really!).
It’s also important to use a good brioche or sesame bun and maple syrup bacon needs no explanation from me.
As Matty Matheson would say… “I’m the f*cking burger king, man!”
- 125 g Minced beef (20% fat)
- 1 Brioche Bun
- 1 Tbsp Beef dripping
- 3 slices of cheddar cheese/american cheese slices
- 1 Lettuce leaf
- 2 Tbsp maple syrup
- 2 streaky smoked bacon rashers
- Toppings as desired
- Take the beef mince and season with salt and pepper, and form 2 beef patties. Try to lightly form the shape of the burgers and not compress the meat too much.
- Place in the freezer for 10 minutes to firm up
- Cover bacon rashers with a maple syrup and grill for 5 mins each side until golden.
- Heat a deep frying pan with lid, and cook buttered burger buns on high until toasted either side. Remove to cool.
- Add burgers to the pan and cook in beef dripping for 2-3 minutes one side, and when turned, add cheese slices to beef patties and place lid on pan and cook for a further 2-3 mins until cheese has melted. Cook onions now if desired
- Place the burgers on the bun, stacked rasher of bacon and cheese slices and serve with lettuce leave and desired sauces.
- Use 20% beef fat mince and cook in beef dripping for a real beefy flavour
- Use a deep pan with a lid, so you can melt the cheese on top of the burgers easily.
- Lightly toast you brioche with butter on. Do this first in the pan to enable to bun to stay crispy and not go soggy
- Put as much cheese on there as possible. Because there is no such thing as too much cheese
- Watch Matty Matheson’s Youtube channel and tell me this guy doesn’t know how to cook a good burger
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