Chipotle Steak & Smokey Bacon Burgers, Topped with Garlic Mushrooms and Crumbly Cheese

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4 people
Meal course
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1 .
For the burgers
3 whole
Smoked bacon rashes
400 grams
Beef steak mince
1 Twist
Salt and pepper
1 large
Egg - Beaten
1/2 Jar
La Costena chipotle chilli
2 .
For the mushrooms
250 grams
Chestnut mushrooms - finely chopped
1 medium
White onion - peeled and finely chopped
3 whole
Garlic clove - peeled and finely chopped
1 tbsp
1 tbsp
Olive oil
1 tbsp
Truffle oil
1 Twist
Salt and pepper
1 tsp
3 .
To serve
4 medium
Burger buns
100 grams
Mature cheddar cheese - grated
1 handful
Mixed leaves
2 tbsp
Chipotle Steak & Smokey Bacon Burgers, Topped with Garlic Mushrooms and Crumbly Cheese
  1. So…. you can make the burgers in one of two ways. I bought a batch of rump steak from the meat market and so minced it together with the rashes of bacon, but if you don’t have a mincer (or access to fab quality, cheap steak), then just finely chop the bacon and use a pack of steak mince – either way, mix all the ingredients together with your hands until well combined, blend your chilli's into a paste and add this to the mix.
  2. Divide the mixture into 4 and shape into burger patties. Put on a plate, cover in cling film and chill for half an hour to bind the mixture together.
  3. If you are cooking your garlic mushrooms on a barbecue, simply toss the ingredients together and then lay out two pieces of foil to make a cross shape. Wrap the mushrooms in the foil so that they are well contained and then they will take about 15 minutes on the barbie, turning half way through. If you are cooking these in your kitchen, simply cook the ingredients together in a pan over a low temperature for 15 minutes.
  4. Cooked the burgers on a barbecue or griddle, for 8-12 minutes, turning occasionally until cooked to your liking.
  5. Slice your buns and spread the mayo on the bottom of the bun, then top with the salad, burgers, garlic mushrooms and cheese (you can always add a splash of ketchup too if it takes your fancy).

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