Epic Double Cheese Burger
SERVES
4
PREP TIME
20 mins
COOK TIME
20 mins
INGREDIENTS
- 250g streaky bacon
- 4 brioche buns
- 4 cheese slices
- 2 zucchini
- 100 mL white wine vinegar
- 3 tbsp brown sugar
- 1 pinch ground turmeric
- 1 pinch mustard powder
Extra Ingredients
- 150g mayonnaise
- 25g American mustard
- 20g tomato sauce
- 20g gherkins (plus a splash of juice) finely chopped
- 1 tsp white sugar
- 1 tbsp white wine vinegar
- ½ tsp onion powder
- ½ tsp smoked paprika
Calories
1015
Carbs
47g
Sugar
21g
Protein
39g
Fat
291g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the Angel Bay patties according to the instructions on pack.
- Cook the bacon until crispy.
- To make the courgette pickle, cut the courgettes into thin long strips using a peeler.
- Dissolve the sugar in the vinegar and bring to the boil, remove from the heat and stir through the turmeric and mustard powder then add in the courgette and set aside to cool.
- To make the burger sauce, mix all the ingredients in a bowl.
- Assembly time, place a spoon of burger sauce on the bottom bun, then layer it up with the courgette, bacon, cheese and patty. Then top with a little more sauce. Enjoy!
