1½ tsp
mustard powderFinely slice the spring onions, place in a bowl with the beef, parsley and seasoning. Combine with your hands and shape into 4 burgers about 10cm in diameter. Cover and chill for 30 minutes. Place the burgers under a medium/hot grill for 6-7 minutes on each side until cooked through. Add the bacon for the last 5 minutes of cooking. Layer the salad leaves, bacon, burger and relish in the rolls and serve immediately. To make the relish:
Spray a pan with the low calorie cooking spray and sauté the onion and chilli powder over a high heat for 5 minutes until softened.
Stir in the remaining ingredients, bring to the boil and simmer for 10 minutes until thickened. Check the seasoning before serving hot or cold.
Stack the burgers inbetween each rosti and serve with a salad or syn free ketchup. Squeeze out as much liquid as possible, repeat with a fresh tea towel, then place in a mixing bowl and season
Get your Skinny Bacon Blue Cheese Burgers out of the oven and serve with chips and/or salad. Fry them with the bacon so that the beef can absorb flavour from the bacon and the oil in the pan
Shred zucchini with a grater or a food processor. Cut bacon into strips. In a large bowl, combine all ingredients and mix with your hands until everything is well combined
Camilla's Turkey BurgerswithBacon and Pineapple. Chicken fillet topped with crispy bacon and melted cheese, finished with a good helping of barbecue sauce - homemade of course
Turn off the heat and put the burgers on top of bread slices together with the bacon. When the olive oil is hot, add the burgers (and also the interior), the bacon and fry on both sides until the burgers start to turn golden brown
Flip the baconwith tongs until almost crispy then transfer to the cooler side of the barbecue. Put the sliced onions on some aluminum foil with some olive oil and put it on the side of the barbecue
This should not require seasoning due to the salty tang of the bacon and the parmeggian but this would be fabulously enhanced with some chopped parsley stirring through it
Juicy double beef burgers made with speciality burgers, corn relish, and melting mozzarella cheese. In collaboration with Iceland as a part of their #PowerOfFrozen campaign, I created this amazing Wagyu Beef Burger to show my readers how to make a healthy delicious meal from frozen food
I’m entering my burgers into this month’s Family Foodies event where the theme is barbecues, picnics and outdoor eating which is being hosted by Eat Your Veg and run jointly with Bangers and Mash
They carry a wide variety of meat products from from bacon to haggis and everything in between. The snappy Dog and BurgerRelish was also popular and went well with both the burgers and dogs
The idea came to me as I was sent a lovely hamper of Denhay Farms Spoilt Pig bacon and sausages recently and in an attempt to serve them in a different way, I came up with these lovely little bacon and banger burgers
I mixed the mince up with some onion, finely chopped smoked bacon and some grated cheese. So obviously I needed a burger to go with them and as I had some veal mince left from the meatballs, this is simply
In the original recipe the onions and bacon go into the pudding uncooked but I didn’t fancy taking my chances with this so fried them up and also added mushroom and changed the onions to red ones
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