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The Ultimate Bacon and Cheese Burger

  • Serves 4
  • 10 mins



300g Northern Ireland Farm Quality Assured lean minced steak
1 small shallot
1 garlic clove
A pinch of chilli flakes
1 small handful of fresh parsley
1 egg
1 teaspoon reduced salt soy sauce
Black pepper

To serve
4 burger rolls, cut in half
100g salad leaves
4 back bacon rashers
4 slices of reduced fat cheddar cheese


Large bowl, small bowl, measuring spoons, fork, knife, tongs, colored chopping boards, vegetable knife, fish slice, garlic crush, large frying pan – non-stick, serving plate


  1. Peel and finely chop the shallot. Peel and crush the garlic.

  2. Finely chop the parsley

  3. Break the egg into a small bowl and lightly beat

  4. Place all the ingredients in a large mixing bowl and mix together.

  5. Divide the mixture in 4 and roll into equal size balls, and then flatten.

  6. Heat the pan to moderate heat and dry fry the burgers for 6 minutes on each side until cooked through. The burgers should reach a temperature of 70°C in the centre and there should be no pink juices. Remove to a plate and keep warm.

  7. Fry the bacon in the large frying pan for 2 - 3 minutes on both sides until crisp.

  8. Lightly toast the burger rolls. Top with salad leaves, bacon, burger, cheese and serve.

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