Beef burger with the lot

If you like your burgers big, bold and saucy, this is the recipe for you. With cheese, bacon, salad essentials (tomato and lettuce) and Worcestershire sauce-spiked beef patties, there's a lot of punchy flavours to go around. The best part? Your seeded bun will never go dry with the addition of mayo, American mustard and spicy tomato relish. Dig in!

Credit: Brett Stevens

• makes

  8

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 kg topside mince
• 2 tbsp Worcestershire sauce
• 1 clove garlic, crushed
• 1 tbsp finely chopped continental parsley
• salt flakes and black pepper, to taste
• 1 tbsp olive oil
• 8 rashers streaky bacon
• 8 slices Colby cheese
• ½ cup whole egg mayonnaise
• 2 tbsp American mustard
• 8 seeded burger buns, cut open
• 8 oak leaf lettuce leaves, washed
• 2 tomatoes, sliced
• ½ cup spicy tomato relish

Resting time 5 minutes

Instructions

In a bowl combine mince, Worcestershire sauce, garlic and parsley, mix well and divide by 8. Using hands, form into 2 cm patties and season patties.

Heat a bbq plate to medium, drizzle on oil and cook patties for approximately 5 minutes each side and bacon until crispy. Remove, place a slice of cheese on each patty, cover loosely and rest for 5 minutes.

While burgers are resting, combine mayonnaise and mustard in a bowl.

Toast inside of buns until golden, spread with mustard mayonnaise. Top the bun with lettuce, tomato, beef patty, bacon and a dollop of spicy tomato relish. 

Photography by Brett Stevens. Styling by Justine Poole. Art direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.