Beef and bacon burgers
You can fill this classic beef and bacon burger with anything you like — as long as you remember the beef patty and the bacon! This recipe uses tomato sauce, sweet chilli and a sweet Indonesian soy sauce called Kecap Manis to flavour these beef patties. Sauces like these add moisture to help keep the patty nice and juicy, but are also great flavour shortcuts.
This recipe is also a part of our Beef Recipe Collection.
Ingredients
Method
- 500g fine beef mince (best you can afford)
- 1 tbsp Kecap Manis (sweet soy sauce)
- 1/8 cup fine bread crumbs
- 1 tbsp sweet chilli sauce
- 1 egg
- Salt and pepper
- 1 tbsp tomato sauce
- 8 strips of streaky bacon
- 8 fresh burger buns
- fillings of your choice
- In a large bowl, mix all ingredients except bacon and burger buns.
- Shape into burger patties and pop in the fridge to firm up as the oven comes up to temperature.
- Line an oven dish with baking paper and cook burgers at 160°C for 35 minutes or until cooked through.
- While the burgers are cooking, cook the bacon, and toast the buns.
- Assemble in a burger bun with streaky bacon and your favourite fillings - we suggest tomato relish, lettuce, tomato, and a fried egg, topped with garlic aioli.
Tips
- Make smaller burger patties and use this recipe as a slider recipe when serving for larger groups.
FAQs
- How do I know if I’ve overcooked my burgers?
Overcooked burgers tend to dry out and lose their tenderness. You will likely see your burger burning before it becomes significantly overcooked.
- Why is my burger still pink inside after cooking?
The short answer is that ground beef can be pink inside after it is safely cooked. However, if you are concerned that the pink area is too red or looks undercooked we recommend cooking it for longer or using a meat thermometer to test and make sure it has come to an internal temperature of 71 degrees celsius.