Ingredients
1 tspn salt flakes
500g sausage mince
1 clove garlic
1 shallot finely chopped
1 cup flat leaf parsley chopped
1 tbspn lemon thyme chopped
2 tspn tarragon chopped
to taste black pepper freshly ground
30ml Extra Virgin Olive Oil for sauteing
20g butter for sauteing
8 rashers belly bacon rind trimmed
4 sesame burger buns grilled both sides
You'll need to make:
4 tbspn Verjuice Mayonnaise
You'll need to make:
20g Caramelised Onion
8 mixed lettuce leaves
1 tspn salt flakes
500g sausage mince
1 clove garlic
1 shallot finely chopped
1 cup flat leaf parsley chopped
1 tbspn lemon thyme chopped
2 tspn tarragon chopped
to taste black pepper freshly ground
30ml Extra Virgin Olive Oil for sauteing
20g butter for sauteing
8 rashers belly bacon rind trimmed
4 sesame burger buns grilled both sides
You'll need to make:
4 tbspn Verjuice Mayonnaise
You'll need to make:
20g Caramelised Onion
8 mixed lettuce leaves
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Methods
1
Salt the mince before adding the garlic, shallot, flat leaf parsley, lemon thyme, rosemary & tarragon. Mix together using your hands to combine well, slapping the mixture from one hand to the other till it sticks together.
2
Cook a little bit of the mixture off in a frying pan to check for seasoning, adding a little more if necessary.
3
Divide the mixture into four and use your hands to form even sized patties, about two to three centimetres thick.
4
Heat a little Extra Virgin Olive Oil in a large frying pan, add a small amount of butter and cook the patties on a griddle pan or barbecue. Cook for five minutes a side for rare, or over a gentle heat for six to eight minutes turning once.
5
Remove from the pan and allow to rest for five minutes.
6
Wipe the pan out with kitchen paper and add a little more Extra Virgin Olive Oil and cook the bacon over a medium high heat until crispy. Place on kitchen paper to drain till needed.
7
Toast the in side of the buns using a griddle plate. Once toasted, top each bun base with mayonaise, a patty, bacon, caramelised onion, mixed lettuce leaves and finish with Cabernet Barbecue Sauce. Serve Immediately.
1
Salt the mince before adding the garlic, shallot, flat leaf parsley, lemon thyme, rosemary & tarragon. Mix together using your hands to combine well, slapping the mixture from one hand to the other till it sticks together.
2
Cook a little bit of the mixture off in a frying pan to check for seasoning, adding a little more if necessary.
3
Divide the mixture into four and use your hands to form even sized patties, about two to three centimetres thick.
4
Heat a little Extra Virgin Olive Oil in a large frying pan, add a small amount of butter and cook the patties on a griddle pan or barbecue. Cook for five minutes a side for rare, or over a gentle heat for six to eight minutes turning once.
5
Remove from the pan and allow to rest for five minutes.
6
Wipe the pan out with kitchen paper and add a little more Extra Virgin Olive Oil and cook the bacon over a medium high heat until crispy. Place on kitchen paper to drain till needed.
7
Toast the in side of the buns using a griddle plate. Once toasted, top each bun base with mayonaise, a patty, bacon, caramelised onion, mixed lettuce leaves and finish with Cabernet Barbecue Sauce. Serve Immediately.
