What are the main ingredients in Bacon & Brie Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Bacon & Brie Beef Burger?

Calories: 1100, Carbs: 98 grams, Fat: grams, Protein: 44.6 grams, Sugar: 11.7 grams, Salt: 1039 grams

How do I prepare Bacon & Brie Beef Burger?

BURGER NIGHT!: Place the burger buns, cut-side up, on a plate. Top with the rinsed green leaves, the sliced gherkin, the crispy bacon halves, the cheesy patty, and the caramelised onion. Side with the potato wedges and the mayo for dunking. Cheers, Chef! A CUT ABOVE THE REST: Peel and thinly slice the onion. Drain and thinly slice the gherkins lengthways. Cut the brie into slices. Rinse the green leaves. WONDERFUL WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SWEET, SILKY ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. BRING ON THE BACON: Return the pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, cut in half, and drain on paper towel. BRIE-COVERED BEEF PATTIES: Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, season, and place on a roasting tray and top with the brie slices. Pop in the oven and roast until the cheese is slightly melted, 2-3 minutes. BUTTER ‘EM UP: While the patty is in the oven, halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.

What should be prepared from my kitchen to make Bacon & Brie Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Bacon & Brie Beef Burger

What’s better than grabbing a delicious burger with both hands and sinking your teeth into a juicy beef patty, melted brie cheese, crispy bacon, caramelised onions and sweet & sour gherkins? Absolutely nothing, Chef!

Bacon & Brie Beef Burger

with herby potato wedges & That Mayo

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Brie Cheese
Free-range Beef Burger Patties
Free-range Beef Burger Patty
Gherkins
Green Leaves
NOMU Provençal Rub
Onion
Onions
Potato
Schoon Burger Bun
Schoon Burger Buns
Streaky Pork Bacon
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice ½ the onion. Drain and thinly slice the gherkins lengthways. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, add the bacon strip and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, cut in half, and drain on paper towel.
BRIE-COVERED BEEF PATTY
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the patty until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, season, and place on a roasting tray and top with the brie slices. Pop in the oven and roast until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patty is in the oven, halve the burger bun, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger bun, cut-side up, on a plate. Top with the rinsed green leaves, the sliced gherkin, the crispy bacon halves, the cheesy patty, and the caramelised onion. Side with the potato wedges and the mayo for dunking. Cheers, Chef!

Potato - 200g
NOMU Provençal Rub - 5ml
Onion - 1
Gherkins - 25g
Brie Cheese - 20g
Green Leaves - 20g
Streaky Pork Bacon - 1 strip
Free-range Beef Burger Patty - 1
Schoon Burger Bun - 1
That Mayo (Original) - 30ml

Download the Recipe

Serves 2

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice the onion. Drain and thinly slice the gherkins lengthways. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, cut in half, and drain on paper towel.
BRIE-COVERED BEEF PATTIES
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, season, and place on a roasting tray and top with the brie slices. Pop in the oven and roast until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patty is in the oven, halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger buns, cut-side up, on a plate. Top with the rinsed green leaves, the sliced gherkin, the crispy bacon halves, the cheesy patty, and the caramelised onion. Side with the potato wedges and the mayo for dunking. Cheers, Chef!

Potato - 400g
NOMU Provençal Rub - 10ml
Onion - 1
Gherkins - 50g
Brie Cheese - 40g
Green Leaves - 40g
Streaky Pork Bacon - 2 strips
Free-range Beef Burger Patties - 2
Schoon Burger Buns - 2
That Mayo (Original) - 60ml

Download the Recipe

Serves 3

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice 1½ of the onions. Drain and thinly slice the gherkins lengthways. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, cut in half, and drain on paper towel.
BRIE-COVERED BEEF PATTIES
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, season, and place on a roasting tray and top with the brie slices. Pop in the oven and roast until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patty is in the oven, halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger buns, cut-side up, on a plate. Top with the rinsed green leaves, the sliced gherkin, the crispy bacon halves, the cheesy patty, and the caramelised onion. Side with the potato wedges and the mayo for dunking. Cheers, Chef!

Potato - 600g
NOMU Provençal Rub - 15ml
Onions - 2
Gherkins - 75g
Brie Cheese - 60g
Green Leaves - 60g
Streaky Pork Bacon - 3 strips
Free-range Beef Burger Patties - 3
Schoon Burger Buns - 3
That Mayo (Original) - 90ml

Download the Recipe

Serves 4

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice the onions. Drain and thinly slice the gherkins lengthways. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, cut in half, and drain on paper towel.
BRIE-COVERED BEEF PATTIES
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, season, and place on a roasting tray and top with the brie slices. Pop in the oven and roast until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patty is in the oven, halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger buns, cut-side up, on a plate. Top with the rinsed green leaves, the sliced gherkin, the crispy bacon halves, the cheesy patty, and the caramelised onion. Side with the potato wedges and the mayo for dunking. Cheers, Chef!