Bacon and Cheese Cromwell Burger Recipe

Bacon and Cheese Cromwell Burger

Course:
Main

Serves:
4

Prep time:
15 mins

Cook time:
10 mins

Course:
Main

Serves:
4

Prep time:
15 mins

Cook time:
10 mins

The perfect bacon burger without the risk of losing your bacon! Not only that, but we’re utilising three products farmed by the Cromwells – beef, bacon and eggs. Fillings are personal, below is just how I like ‘em.

Ingredients

  • 4 brioche buns, halved

  • 400g Cromwell beef mince

  • 100g Cromwell bacon, finely chopped

  • 1 small white onion, finely sliced

  • 8 slices of burger cheese

  • 4 eggs for frying

  • 12 slices dill pickle

  • Tomato sauce

  • American mustard

  • Salt

Method

  • In a mixing bowl, combine the mince and chopped bacon.

  • Divide the mixture into four equal parts and roll into balls. Press them into patties, careful not to overwork the mince.

  • Heat a large, heavy frying pan over medium-high heat. Toast the cut side of the brioche buns in the dry pan and remove them when golden brown.

  • Spead a little mustard on the bottom half of the buns followed by three slices of pickle. Add a good squirt of tomato sauce to the tops and set aside.

  • Season the patties with salt on both sides. Add a little oil to the pan and carefully add the patties, pressing down so they have good contact with the pan.

  • Cook for two minutes or until browned before flipping.

  • Once flipped, place sliced onion on top of each patty followed by two slices of cheese per patty and cover with a lid and leave for half a minute or until the cheese has begun to melt.

  • Place the patties on the bottom buns.

  • Fry your eggs and pop on top of your patty and then close with top bun and tuck in!

     

  • Staying with us? Get in touch before you stay and we can organise to have the ingredients, and anything else in season on the farm, ready for you when you arrive. 

Three Great Sides For Our Cromwell Burgers…

Fries

To make easy, basic potato fries:
Peel and cut 3-4 large potatoes into thin strips (the size you want your fries to be).
Soak them in cold water for 30 minutes to remove excess starch, then pat dry.
Heat oil in a deep pan to 180°C.
Fry the potatoes in batches for 3-4 minutes, until lightly golden, then remove and let rest on a paper towel.
Increase oil temperature slightly, then fry again for 2-3 minutes until crispy and golden brown.
Season with salt immediately and serve hot with your burgers!

Grilled Corn

Grilled corn on the cob is a summer favourite but don’t let that stop you – corn is great anytime of the year. Grilled corn is super easy (it’s all in the name, right?) and pairs wonderfully with burgers. You can brush it with butter, sprinkle it with salt, or add some chilli powder, lime and sour cream for a Mexican-inspired twist like elote. Another option is to grill the corn, remove the cooked kernels and toss them in a bowl with diced avocado, a squeeze of lime and salt for a simple salad.

Kraut

Even though coleslaw is considered a classic side, sauerkraut or pickled vegetables are a great side for burgers like this one. The tanginess of the kraut provides a bright contrast to the richness of a burger. The acidity cuts through the fat, balancing out the meatiness, especially in burgers with cheese or bacon like this one. It also adds a satisfying crunch, enhancing the overall texture of the burger experience – complementing the softness of the bun and juiciness of the patty. Definitely worth a try.

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