Local is lekker, and this homegrown burger will prove how true (and tasty!) this statement really is. A soft burger bun is stacked with a cheesy, juicy beef patty, fresh greens, sliced gherkins, Dijon mayo, crispy onions and… wait for it… homemade bacon jam! Sided with a pile of crispy, skinny potato chips. It’s a bun in a million, Chef!
Juicy Beef & Bacon Jam Burger
Juicy Beef & Bacon Jam Burger
with chips & sliced gherkins
Hands on Time: 40 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Beef
- Burger Bun
- Burger Buns
- Crispy Onion Bits
- Dijon Mayo
- Dijon Mustard
- Free-range Beef Burger Patties
- Free-range Beef Burger Patty
- Gherkins
- Grated Mozzarella & Cheddar Cheese
- Green Leaves
- Honey
- Onion
- Onions
- Potato
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan (with a lid) over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until caramelised, 7-8 minutes (shifting occasionally).
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 30ml of water. Cook until sticky and reduced by a ¼, 3-4 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
PREP STEP
Season the dijon mayo and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked through, 2-3 minutes per side (for medium-rare!) Top the patty with the grated cheese and pop on the lid. Remove the pan from the heat and set aside until the cheese is melted, 2-3 minutes. Place the bun halves in the oven until warmed through, 2 minutes.
LOAD UP!
Dollop the bacon jam on the bottom bun half and top with the cheesy patty. Layer with the rinsed green leaves and the sliced gherkins. Smear with ½ the mayo, cover in crispy onions, and close up with the other half of the bun. Pile the chips on the side with the remaining mayo for dipping. Scrumptious!
Potato - 200g
Streaky Pork Bacon - 2 strips
Onion - 1
Honey - 15ml
Dijon Mayo - 35ml
Burger Bun - 1
Free-range Beef Burger Patty - 1
Grated Mozzarella & Cheddar Cheese - 30g
Green Leaves - 20g
Gherkins - 25g
Crispy Onion Bits - 10ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan (with a lid) over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally).
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 50ml of water. Cook until sticky and reduced by a ¼, 4-5 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
PREP STEP
Season the dijon mayo and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked through, 2-3 minutes per side (for medium-rare!) Top the patties with the grated cheese and pop on the lid. Remove the pan from the heat and set aside until the cheese is melted, 2-3 minutes. Place the bun halves in the oven until warmed through, 2 minutes.
LOAD UP!
Dollop the bacon jam on the bottom bun halves and top with the cheesy patties. Layer with the rinsed green leaves and the sliced gherkins. Smear with ½ the mayo, cover in crispy onions, and close up with the other halves of the buns. Pile the chips on the side with the remaining mayo for dipping. Scrumptious!
Potato - 400g
Streaky Pork Bacon - 4 strips
Onion - 1
Honey - 30ml
Dijon Mustard - 70ml
Burger Buns - 2
Free-range Beef Burger Patties - 2
Grated Mozzarella & Cheddar Cheese - 60g
Green Leaves - 40g
Gherkins - 50g
Crispy Onion Bits - 20ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan (with a lid) over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally).
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 80ml of water. Cook until sticky and reduced by a ¼, 5-6 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
PREP STEP
Season the dijon mayo and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked through, 2-3 minutes per side (for medium-rare!) Top the patties with the grated cheese and pop on the lid. Remove the pan from the heat and set aside until the cheese is melted, 2-3 minutes. Place the bun halves in the oven until warmed through, 2 minutes.
LOAD UP!
Dollop the bacon jam on the bottom bun halves and top with the cheesy patties. Layer with the rinsed green leaves and the sliced gherkins. Smear with ½ the mayo, cover in crispy onions, and close up with the other halves of the buns. Pile the chips on the side with the remaining mayo for dipping. Scrumptious!
Potato - 600g
Streaky Pork Bacon - 6 strips
Onions - 2
Honey - 45ml
Dijon Mayo - 105ml
Burger Buns - 3
Free-range Beef Burger Patties - 3
Grated Mozzarella & Cheddar Cheese - 90g
Green Leaves - 60g
Gherkins - 75g
Crispy Onion Bits - 30ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
START THE MUSIC
When the chips reach the halfway mark, place a pan (with a lid) over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally).
NOW WE JAMMIN’
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 80ml of water. Cook until sticky and reduced by a ¼, 5-6 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
PREP STEP
Season the dijon mayo and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked through, 2-3 minutes per side (for medium-rare!) Top the patties with the grated cheese and pop on the lid. Remove the pan from the heat and set aside until the cheese is melted, 2-3 minutes. Place the bun halves in the oven until warmed through, 2 minutes.
LOAD UP!
Dollop the bacon jam on the bottom bun halves and top with the cheesy patties. Layer with the rinsed green leaves and the sliced gherkins. Smear with ½ the mayo, cover in crispy onions, and close up with the other halves of the buns. Pile the chips on the side with the remaining mayo for dipping. Scrumptious!
Potato - 800g
Streaky Pork Bacon - 8 strips
Onions - 2
Honey - 60ml
Dijon Mayo - 145ml
Burger Buns - 4
Free-range Beef Burger Patties - 4
Grated Mozzarella & Cheddar Cheese - 120g
Green Leaves - 80g
Gherkins - 100g
Crispy Onion Bits - 40ml
Woolies Products in this dish
