Loaded Beef & Bacon Burger
with Smoked Cheddar & Rosemary Fries
- 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, and this recipe is a case in point. Add smokey Cheddar, a juicy beef patty and fresh tomato, and you're in for a burger that's up there with the best. The fries feel a bit fancy, too.
Ingredients
2
potato
1 sprig
rosemary
1
brown onion
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
caramelised onion chutney
2 clove
garlic
1
tomato
1 packet
beef mince
1 packet
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 packet
béarnaise sauce
(Contains: Eggs, Milk May be present: Cashew, Walnut, Macadamia, Almond)
1 packet
smoked Cheddar cheese
(Contains: Milk)
Not included in your delivery
1
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 240°C/220°C fan-forced. Cut the potato into fries. Finely chop the rosemary (see ingredients). Place the fries on a lined oven tray. Add the rosemary, a generous pinch of salt and a drizzle of olive oil. Toss to coat, then bake until tender, 20-25 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, breaking the bacon up with a spoon, 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 the burger buns. You should get one patty per person.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, 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, then cover with a lid or foil so the cheese melts.
TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
While the patties are cooking, place the bake-at home burger buns on a wire rack in the oven until heated through, 3 minutes.
Slice the burger buns in half. Spread the bases with some bacon jam. Top with a smoked cheddar and beef patty, remaining jam, the tomato, rocket leaves and some béarnaise sauce. Serve with the rosemary fries.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the burger's rich flavour, especially praising the bacon jam and smoked Cheddar cheese combination.
- Ease of prep: Some found it time-consuming with many components, while others appreciated the gourmet result was worth the effort.
- Suggestions: Several recommended adjusting seasoning to taste, with some finding it too rich or sweet for their liking.
- Portions: The burger was filling for most, with some suggesting the chips weren't necessary given the generous size.
- Texture: A few noted the patties could be fragile; chilling the mixture before cooking might help them hold together better.
