Beef Burger with Swiss Cheese, Mushrooms, Streaky Bacon and Truffle Oil

{ HOLY YUM! THIS BURGER IS NOT FOR THE FAINT OF HEART. PACKED WITH HEARTY FLAVOURS, IT IS SURE TO PUT A SMILE ON ANYONE’S FACE. }

{ INGREDIENTS }

480g course ground beef (chuck/brisket blend 80:20 beef to fat ratio)

120gm per patty

8 slices Swiss cheese

4 Helga’s Gluten Free Gourmet Rolls Traditional White

8 rashers of streaky maple bacon

200g Swiss brown mushrooms

10ml black truffle oil

250ml whole egg mayonnaise

½ bunch shallots

Course ground sea salt

{ METHOD }

Place the beef in a bowl and gently use your fingers to loosen the meat. Using your hands or a metal ring press the meat into four even sized patties. Place them in the fridge to set until needed

To make the sauce, mix the mayonnaise and truffle oil and season to taste

Slice the shallots into thin strips on an angle and set aside

Slice the mushrooms and sauté in a frypan until cooked, season to taste and keep warm

Cook the bacon strips in a frypan until crisp and keep warm

Heat a cast iron pan or grill over a medium-high heat, dip some paper towel in oil and use it to grease the pan/grill. Generously season one side of the patties and place salt side down onto the grill, then season the tops of patties

Cook the patties for about 5 minutes on one side, then flip and cook for a further 3 minutes

Place two slices of cheese on each patty and continue to cook for a further minute. Remove the patties from the grill and allow them to rest while you prepare your buns

Split the Helga’s Gluten Free Gourmet Rolls Traditional White and place them cut side down onto the grill to toast

Place a small amount of sauce on the bottom bun, transfer the patty to the bun, top with two rashers of bacon, mushrooms and shallots and finish with some more sauce

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
+ 4 +

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