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!
Waterford’s Beef & Bacon Jam Burger
Waterford’s 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 Onions
- Dijon Mayo
- Free-range Beef Patties
- Free-range Beef 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 well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. 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 (that has a lid) over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 7-8 minutes, shifting occasionally.
NOW WE’RE JAMMING
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 for 3-4 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patty for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top the patty with the grated cheese and pop on a lid. Remove the pan from the heat and set aside for 2-3 minutes to allow the cheese to melt. Place the bun halves in the oven for 2 minutes until the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the bottom bun half and top with the cheesy patty. Layer with the shredded green leaves and sliced gherkins. Smear with some 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 Patty - 1
Grated Mozzarella & Cheddar Cheese - 30g
Green Leaves - 20g
Gherkins - 25g
Crispy Onions - 10ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. 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 (that has a lid) over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 8-10 minutes, shifting occasionally.
NOW WE’RE JAMMING
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 for 4-5 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top the patties with the grated cheese and pop on a lid. Remove the pan from the heat and set aside for 2-3 minutes to allow the cheese to melt. Place the bun halves in the oven for 2 minutes until the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the bottom bun half and top with the cheesy patty. Layer with the shredded green leaves and sliced gherkins. Smear with some 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 - 400g
Streaky Pork Bacon - 4 strips
Onion - 1
Honey - 30ml
Dijon Mayo - 75ml
Burger Buns - 2
Free-range Beef Patties - 2
Grated Mozzarella & Cheddar Cheese - 60g
Green Leaves - 40g
Gherkins - 50g
Crispy Onions - 20ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. 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 (that has a lid) over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 10-12 minutes, shifting occasionally.
NOW WE’RE JAMMING
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 for 4-5 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top the patties with the grated cheese and pop on a lid. Remove the pan from the heat and set aside for 2-3 minutes to allow the cheese to melt. Place the bun halves in the oven for 2 minutes until the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the bottom bun half and top with the cheesy patty. Layer with the shredded green leaves and sliced gherkins. Smear with some 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 - 600g
Streaky Pork Bacon - 6 strips
Onions - 2
Honey - 45ml
Dijon Mayo - 100ml
Burger Buns - 3
Free-range Beef Patties - 3
Grated Mozzarella & Cheddar Cheese - 90g
Green Leaves - 60g
Gherkins - 75g
Crispy Onions - 30ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a large roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. 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 (that has a lid) over a medium heat. When hot, fry the bacon for 2 minutes per side until cooked but not too crispy. Remove on completion and set aside to drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion for 10-12 minutes, shifting occasionally.
NOW WE’RE JAMMING
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 for 5-6 minutes, stirring regularly, until sticky and reduced by a ¼. Transfer to a small bowl, cover to keep warm, and set aside for serving.
CREAMY & CHEESY
Season the Dijon mayo to taste and set aside for serving. Butter the halved burger bun or drizzle with oil.
WONDROUS PATTY
Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the patties for 2-3 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Top the patties with the grated cheese and pop on a lid. Remove the pan from the heat and set aside for 2-3 minutes to allow the cheese to melt. Place the bun halves in the oven for 2 minutes until the bread is warmed through.
LOAD UP!
Dollop the bacon jam on the bottom bun half and top with the cheesy patty. Layer with the shredded green leaves and sliced gherkins. Smear with some 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 - 800g
Streaky Pork Bacon - 8 strips
Onions - 2
Honey - 60ml
Dijon Mayo - 145ml
Burger Buns - 4
Free-range Beef Patties - 4
Grated Mozzarella & Cheddar Cheese - 120g
Green Leaves - 80g
Gherkins - 100g
Crispy Onions - 40ml
Woolies Products in this dish
