When it comes to cheeseburgers, we keep our patties simple. There's no need to add egg or sautéed onion; just use good high-fat beef. We've combined a couple of cheeses for savour; if you can't find Emmental, choose another melty medium-hard Swiss cheese.
- 800 gm coarsely minced beef with a good amount of fat (about 20 per cent; ask your butcher)
- 3 tsp neutral oil
- 6 bacon rashers, rind trimmed and halved
- 6 soft burger buns
- 100 gm coarsely grated cheddar
- Sriracha and tomato slices, to serve
- 500 gm white cabbage (about ⅓ small cabbage), thinly sliced
- ½ small white onion, thinly sliced
- 75 gm (¼ cup) aïoli or mayonnaise
- 2 tbsp sour cream
- 3 small red chillies, finely chopped (seeds optional)
- Handful of flat-leaf parsley, coarsely chopped
- 2 tsp white wine vinegar
- 1For spicy coleslaw, combine ingredients in a bowl, season and refrigerate until required.
- 2Season beef with salt, form into 6 patties and flatten to 1.5cm thick. Heat a barbecue flat plate or a large frying pan to high heat. Add oil and bacon and fry until starting to crisp (4-5 minutes). Toast cut sides of buns on barbecue or under a hot grill (1-2 minutes). Fry patties on one side until browned (3-31⁄2 minutes), then turn and cook until almost medium (2-21⁄2 minutes). Top with cheese and cover with an upturned metal bowl (or close the barbecue lid) and cook until cheese melts and beef is cooked to your liking (1 minute for medium).
- 3Top bun bases with sriracha, patties, tomato, bacon and spicy coleslaw, sandwich with bun tops and serve.
Drink Suggestion: Cloudy New England IPA. Drink suggestion by Max Allen
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