What are the main ingredients in Wonka’s Candied Bacon Cheddar Burger?

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

What is the nutritional information of Wonka’s Candied Bacon Cheddar Burger?

Calories: 1010, Carbs: 69 grams, Fat: grams, Protein: 45 grams, Sugar: 24.2 grams, Salt: 1002 grams

How do I prepare Wonka’s Candied Bacon Cheddar Burger?

BURGER NIGHT: Smear the bottom halves of the burger buns with oil or butter (optional) and the BBQ sauce. Top with the cheesy burger patties, the caramelised onion, and the candied bacon, and close up with the other halves of the bun. Serve alongside the fresh loaded salad. Well done, Chef! SIDE SALAD: Rinse the tomatoes and the salad leaves. Cut the tomatoes into thin wedges and roughly shred the salad leaves. In a salad bowl, combine the vinegar with a drizzle of olive oil. Add the tomato wedges, the shredded leaves, and the charred corn. Toss to combine and season. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE PATTIES: Roughly slice the cheese and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final 2 minutes, add the sliced cheese on top of the patties and cover with a lid until melted. Remove from the pan and season. CANDIED BACON: Pat the bacon strips dry with paper towel. Place in a cold pan over low heat. Sprinkle with ½ the sugar. Fry until the sugar has melted, 6-8 minutes. Flip and sprinkle the remaining sugar. Fry until the bacon is golden, 6-8 minutes. Remove from the pan. CARAMELISATION STATION: Peel and roughly slice the onion. 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.

What should be prepared from my kitchen to make Wonka’s Candied Bacon Cheddar Burger?

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

Wonka’s Candied Bacon Cheddar Burger

Name: Wonka’s Candied Bacon Cheddar Burger
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional); Sugar/Sweetener/Honey

No daydreaming today, Chef! Because you need to focus your full attention on making a scrumdiddlyumptious burger that will outshine the rest. The secret-not-so-secret to this recipe is the candied bacon, pan fried until golden perfection with brown sugar. This is just one of the many delicious layers – from the fluffy pink burger bun, the cheesy beef patty, the caramalised onion to the last-but-not-least side of charred corn & tangy tomato salad.

Wonka’s Candied Bacon Cheddar Burger

with a fresh salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Beef
Brown Sugar
Cheddar Cheese
Corn
Free-range Beef Burger Patties
Free-range Beef Burger Patty
Onion
Onions
Pink Burger Bun
Pink Burger Buns
Salad Leaves
Streaky Pork Bacon
Tomato
Tomatoes
White Wine Vinegar

From your kitchen:

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

Photo of Wonka’s Candied Bacon Cheddar Burger

Serves 1

CARAMELISATION STATION
Peel and roughly slice the onion. 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.
CANDIED BACON
Pat the bacon strips dry with paper towel. Place in a cold pan over low heat. Sprinkle with ½ the sugar. Fry until the sugar has melted, 6-8 minutes. Flip and sprinkle the remaining sugar. Fry until the bacon is golden, 6-8 minutes. Remove from the pan.
FRY THE PATTIES
Roughly slice the cheese and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 3-4 minutes per side. In the final 2 minutes, add the sliced cheese on top of the patty and cover with a lid until melted. Remove from the pan and season.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIDE SALAD
Rinse the tomatoes and the salad leaves. Cut the tomatoes into thin wedges and roughly shred the salad leaves. In a salad bowl, combine the vinegar with a drizzle of olive oil. Add the tomato wedges, the shredded leaves, and the charred corn. Toss to combine and season.
BURGER NIGHT
Smear the bottom half of the burger bun with oil or butter (optional) and the BBQ sauce. Top with the cheesy burger patty, the caramelised onion, and the candied bacon, and close up with the other half of the bun. Serve alongside the fresh loaded salad. Well done, Chef!

Onion - 1
Streaky Pork Bacon - 2 strips
Brown Sugar - 10ml
Cheddar Cheese - 30g
Free-range Beef Burger Patty - 1
Corn - 40g
Tomato - 1
Salad Leaves - 20g
White Wine Vinegar - 10ml
Pink Burger Bun - 1
BBQ Sauce - 20ml

Download the Recipe

Serves 2

CARAMELISATION STATION
Peel and roughly slice the onion. 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.
CANDIED BACON
Pat the bacon strips dry with paper towel. Place in a cold pan over low heat. Sprinkle with ½ the sugar. Fry until the sugar has melted, 6-8 minutes. Flip and sprinkle the remaining sugar. Fry until the bacon is golden, 6-8 minutes. Remove from the pan.
FRY THE PATTIES
Roughly slice the cheese and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final 2 minutes, add the sliced cheese on top of the patties and cover with a lid until melted. Remove from the pan and season.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIDE SALAD
Rinse the tomatoes and the salad leaves. Cut the tomatoes into thin wedges and roughly shred the salad leaves. In a salad bowl, combine the vinegar with a drizzle of olive oil. Add the tomato wedges, the shredded leaves, and the charred corn. Toss to combine and season.
BURGER NIGHT
Smear the bottom halves of the burger buns with oil or butter (optional) and the BBQ sauce. Top with the cheesy burger patties, the caramelised onion, and the candied bacon, and close up with the other halves of the bun. Serve alongside the fresh loaded salad. Well done, Chef!

Onion - 1
Streaky Pork Bacon - 4 strips
Brown Sugar - 20ml
Cheddar Cheese - 60g
Free-range Beef Burger Patties - 2
Corn - 80g
Tomato - 1
Salad Leaves - 40g
White Wine Vinegar - 20ml
Pink Burger Buns - 2
BBQ Sauce - 40ml

Download the Recipe

Serves 3

CARAMELISATION STATION
Peel and roughly slice the onion. 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.
CANDIED BACON
Pat the bacon strips dry with paper towel. Place in a cold pan over low heat. Sprinkle with ½ the sugar. Fry until the sugar has melted, 6-8 minutes. Flip and sprinkle the remaining sugar. Fry until the bacon is golden, 6-8 minutes. Remove from the pan.
FRY THE PATTIES
Roughly slice the cheese and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final 2 minutes, add the sliced cheese on top of the patties and cover with a lid until melted. Remove from the pan and season.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SIDE SALAD
Rinse the tomatoes and the salad leaves. Cut the tomatoes into thin wedges and roughly shred the salad leaves. In a salad bowl, combine the vinegar with a drizzle of olive oil. Add the tomato wedges, the shredded leaves, and the charred corn. Toss to combine and season.
BURGER NIGHT
Smear the bottom halves of the burger buns with oil or butter (optional) and the BBQ sauce. Top with the cheesy burger patties, the caramelised onion, and the candied bacon, and close up with the other halves of the bun. Serve alongside the fresh loaded salad. Well done, Chef!

Onions - 2
Streaky Pork Bacon - 6 strips
Brown Sugar - 30ml
Cheddar Cheese - 90g
Free-range Beef Burger Patties - 3
Corn - 120g
Tomatoes - 2
Salad Leaves - 60g
White Wine Vinegar - 30ml
Pink Burger Buns - 3
BBQ Sauce - 60ml

Download the Recipe

Serves 4

CARAMELISATION STATION
Peel and roughly slice the onion. 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.
CANDIED BACON
Pat the bacon strips dry with paper towel. Place in a cold pan over low heat. Sprinkle with ½ the sugar. Fry until the sugar has melted, 6-8 minutes. Flip and sprinkle the remaining sugar. Fry until the bacon is golden, 6-8 minutes. Remove from the pan.
FRY THE PATTIES
Roughly slice the cheese and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final 2 minutes, add the sliced cheese on top of the patties and cover with a lid until melted. Remove from the pan and season.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SIDE SALAD
Rinse the tomatoes and the salad leaves. Cut the tomatoes into thin wedges and roughly shred the salad leaves. In a salad bowl, combine the vinegar with a drizzle of olive oil. Add the tomato wedges, the shredded leaves, and the charred corn. Toss to combine and season.
BURGER NIGHT
Smear the bottom halves of the burger buns with oil or butter (optional) and the BBQ sauce. Top with the cheesy burger patties, the caramelised onion, and the candied bacon, and close up with the other halves of the bun. Serve alongside the fresh loaded salad. Well done, Chef!