Smoked Cheddar Beef Burger & Bacon Jam
with Rosemary Fries & Béarnaise Sauce
- Eggs
- Gluten
- Wheat
- Milk
- Soy
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Cashew
- Walnut
- Macadamia
You can never, ever go wrong with bacon in a burger. We've combined ours with caramelised onion chutney to create an out-of-this-world bacon jam! Add smokey Cheddar, a juicy beef patty and fresh tomato, and you're in for a super gourmet burger to rival any pub version!
Ingredients
2
potato
1 bunch
rosemary
1
brown onion
1 packet
diced bacon
(May be present: Soy, Milk)
1 tub
caramelised onion chutney
2 clove
garlic
1
tomato
1 packet
beef mince
1 tub
wholegrain mustard
1 sachet
garlic & herb seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat May be present: Sesame, Lupin, Almond, Hazelnut)
1 bag
rocket leaves
1 tub
béarnaise sauce
(Contains: Eggs, Milk May be present: Cashew, Walnut, Macadamia, Almond)
1 block
smoked Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
2 tbs
water
1 tsp
white wine vinegar
2 tsp
brown sugar
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Finely chop the rosemary (see ingredients). Place the fries on an oven tray lined with baking paper. Add the rosemary, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.
While the fries are baking, thinly slice the brown onion. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the onion, diced bacon and a pinch of salt and cook, stirring occasionally, until starting to soften, 4-6 minutes. Add the water, white wine vinegar and brown sugar. Stir to combine and cook until reduced, 1 minute. Add the caramelised onion chutney and stir to combine. Transfer to a small bowl.
While the bacon is cooking, finely chop the garlic. Grate the smoked Cheddar cheese. Thinly slice the tomato. In a large bowl, add the beef mince, garlic, wholegrain mustard, garlic & herb seasoning, egg and fine breadcrumbs. Shape the beef mixture into evenly sized patties slightly larger than a burger
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the beef patties until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle the smoked Cheddar cheese over the patties and cover with a lid or foil so the cheese melts.
While the patties are cooking, place the bake-athome burger buns on a wire rack in the oven until heated through, 3 minutes.
Divide the rosemary fries between plates. Slice the burger buns in half. Spread with the homemade bacon jam and top with the smoked Cheddar cheese beef patty, more homemade bacon jam, tomato and rocket leaves. Serve with the béarnaise sauce.
Customer reviews
Review summary
Updated on July 2026- Flavour: The bacon jam is a standout highlight, and the smoked cheddar adds a bold, smoky depth that most customers loved. Some found the overall combination too rich or sweet, with the béarnaise, bacon jam, and smoked cheddar occasionally overwhelming each other.
- Ease of prep: Most found the recipe straightforward to follow, though many noted it involves quite a few steps and takes longer than expected to pull together.
- Suggestions: Several customers found the patty mixture too wet and prone to falling apart — reducing the egg or adding extra breadcrumbs helped achieve a firmer texture. Some preferred swapping the béarnaise for aioli or BBQ sauce, skipping the garlic and herb seasoning in the patty, or leaving the rosemary off the chips to let the burger flavours shine.
- Leftovers: At least one customer noted the burger tasted even better the next day as lunch, and the generous bacon jam quantity worked well as a leftover condiment with other meals.
- Portions: The burger is very generous — many customers found it too large to finish in one sitting, and several suggested shaping the mince into three or four smaller patties rather than two.
