Rib-eye, smoky bacon and Cheddar burger
- THE FLAVOUR COMBINATIONS
- 500g rib-eye steak, minced
- Maldon Sea Salt and freshly ground black pepper, to taste
- 10 rashers smoked streaky bacon
- TO SERVE
- sesame burger buns
- sliced pickles
- Cheddar slices
- tomato sauce
- Dijon mustard
- salad leaves
- crispy bacon
- French fries
Combine the mince and seasoning in a large bowl.
Finely chop two rashers of bacon and add to the mince mixture, mix well and shape into 4 burger patties.
Grill the remaining bacon until crispy and set aside.
Heat a griddle pan, brush the patties with oil and grill for 3 minutes on each side.
To serve, place the patties on burger buns and top with pickles, Cheddar slices, sauces and salad leaves. Serve
with extra crispy bacon and French fries.
PAIR WITH: THE TWEETIE BIRD
1 shot light rum
2 shots orange juice
1 shot simple syrup
freshly sliced lime, to garnish
Place the rum and orange juice in a shaker with ice and shake. Add ice to a milkshake glass, pour in and top with
soda water. Garnish with sliced lime.