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Smoked Cheddar Beef Burger with Bacon Jam, Rosemary Fries & Béarnaise

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!

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Kid Friendly game-nights
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 potatoes
  • 1 rosemary
  • 1 brown onion
  • 1 packet diced bacon
  • 2 waters
  • 1 tsp white wine vinegar
  • 2 tsp brown sugar
  • 1 packet caramelised onion chutney
  • 2 garlics
  • 1 tomato
  • 1 packet beef mince
  • 1 packet wholegrain mustard
  • 1 sachet garlic & herb seasoning
  • 1 egg
  • 1 packet fine breadcrumbs
  • 2 bake-at-home burger buns
  • 1 bag rocket leaves
  • 1 packet béarnaise sauce
  • 1 packet smoked cheddar cheese
  • 1 olive oil
  • 4 potatoes
  • 1 rosemary
  • 2 brown onions
  • 1 packet diced bacon
  • 4 waters
  • 2 tsp white wine vinegar
  • 4 tsp brown sugar
  • 2 packets caramelised onion chutney
  • 4 garlics
  • 2 tomatoes
  • 1 packet beef mince
  • 2 packets wholegrain mustard
  • 1 sachet garlic & herb seasoning
  • 2 eggs
  • 1 packet fine breadcrumbs
  • 4 bake-at-home burger buns
  • 1 bag rocket leaves
  • 1 packet béarnaise sauce
  • 1 packet smoked cheddar cheese

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut potato into fries.
    • Pick and finely chop rosemary (see
    ingredients).
    • Place fries and rosemary on a lined oven tray.
    Drizzle with olive oil, season generously with
    salt and toss to coat.
    • Bake until tender, 20-25 minutes.
    TIP: Run your fingers down the rosemary stalk to
    remove the leaves easily.
    TIP: If your oven tray is crowded, divide the fries
    between two trays.
  2. • Meanwhile, thinly slice brown onion.
    • In a large frying pan, heat a drizzle of olive oil
    over medium-high heat. Cook onion and
    diced bacon, breaking bacon up with a spoon,
    until starting to soften, 4-6 minutes.
    • Add the water, the white wine vinegar and the
    brown sugar, stirring to combine. Cook until
    reduced, 1 minute.
    • Stir in onion chutney. Transfer to a small
    heatproof bowl.
  3. • While the bacon is cooking, finely chop garlic.
    • Grate smoked Cheddar cheese.
    • Thinly slice tomato. Set aside.
    • In a large bowl, combine beef mince, garlic,
    wholegrain mustard, garlic & herb seasoning,
    the egg and fine breadcrumbs.
    • Shape the beef mixture into evenly sized patties
    (one per person) slightly larger than the
    burger buns.
  4. • Wipe out frying pan, then return to medium-high
    heat with a drizzle of olive oil.
    • When oil is hot, cook patties until just cooked
    through, 4-5 minutes each side.
    • In the last 1-2 minutes, sprinkle smoked
    Cheddar cheese over patties, then cover with a
    lid or foil so the cheese melts.
  5. • Meanwhile, halve bake-at-home burger buns
    and bake directly on a wire oven rack, until
    heated through, 2-3 minutes.
  6. • Spread the bun bases with half the bacon jam.
    • Top each base with a smoked Cheddar beef
    patty, remaining bacon jam, tomato slices,
    rocket leaves and a dollop of béarnaise sauce.
    • Serve with rosemary fries. Enjoy!