What makes a double bacon cheeseburger a double bacon cheese burger? I guess it would have to be the two slices of bacon and two slices of cheese surrounding an all beef patty encased in a freshly baked bun.
Have I got your attention? Yes? Good.
Wellington on a Plate is a yearly event that happens mid August here in Wellington. One of the events part of the festival that Sarah and I get excited about every year is Burger Welly, where around 80 eateries in the greater Wellington showcase their greatest burger creations using fresh locally sourced ingredients and match with a Garage Project beer. What’s not to get excited about? Beer and burgers, nuff said.
Last year I think I managed to get through a dozen of the burgers during the two weeks the festival runs and this year, we plan on trying as many as we can. So in the spirit of the burger challenge, Sarah challenged me to making burgers the weekend just been.
My creation for the challenge was to be a simple but delicious double bacon cheeseburger. Ingredients were sourced from Park Ave Quality Meats and Countdown. I tried a bunch of places around where we live for some quality fresh buns but none of the bakeries really had anything on offer. Countdown in Petone has a pretty good bakery is and are capable of producing a top quality sesame seed burger bun (my favourite). So that was that.
Keeping it simple came from reading some recent blog posts from a couple of my favourite grilling blogs. I’m glad I followed along as the results were amazing. I won’t go into any detail of them as they’re detailed great over on the blogs, so go have a read if you have time, I may write up a post summarising them in the future.
What I will do though is document my burger challenge experiences and share them on the blog, so look out for these closer to the end of the month, it will be mouth watering delicious.
Anyway, don’t let me keep you, check out the recipe below and let me know what you think in the comments.
Also, if you’re from Wellington let me know what burgers you plan to try during the festival.
- 500g topside mince
- 3 burger buns (go for fresh baked)
- 6 slices tasty cheese
- 6 slices of middle eye bacon (I used polish bacon)
- ½ red onion, thinly sliced
- ½ tomato, thinly sliced
- Dijon mustard
- Tomato chutney
- Salt & pepper
- Prepare grill for direct medium heat & preheat oven to 180°C / 350°F
- Divide mince into three equal portions, 180g each and gently form into patties. Keep in mind the patties will shrink slightly when cooking so try and form them slightly larger than your burger bun, use your thumb to lightly press and indent into the center of the pattie to avoid swelling when cooking. Refrigerate until 30 minutes before cooking.
- Place bacon over a layer of cooking paper in an oven proof dish and cook in the oven for 10-15 minutes until slightly crispy. Remove and set aside once done.
- Using a wire brush, clean grill grates before oiling slightly with cooking oil. Season patties lightly with salt and pepper before placing directly over heat.
- Cook patties for around 4-5 minutes per side, use an instant read thermometer to check the temperature and remove from heat at 54°C / 130°F. Let patties rest for 5 minutes while preparing the remaining ingredients.
- Toast each half of burger buns lightly over direct heat. Spread mustard on bottom bun and place a slice of cheese. Next comes the pattie and another slice of cheese and two slices of bacon. Top with tomato and onion before covering with the top bun with tomato chutney, press together slightly.
- Either in the oven or the grill, place the burgers and heat until the cheese starts to melt. Remove and serve immediately.