Bacon Cheeseburgers

• 4 slices of bacon
• 500g chuck beef (80 meat to 20 fat ratio), cut into 5cm cubes
• 4 slices of American cheese
• 2 tbsp tomato sauce
• 2 tbsp American mustard
• 1 small white onion, finely chopped
• 12 pickle slices
• 4 soft sesame milk buns
• Salt & pepper

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Chill the chuck cubes in the freezer for 40 minutes.

Place the onion into a small bowl and season with salt. Mix and let stand to allow them to mellow in flavour.

Put the meat into the bowl of a food processor and mince, speed 6 for around 15 seconds. Place into a bowl and season with a good pinch of salt and pepper and add the onion.

Use your hands to mix through and portion into 4 equal balls. Press on each portion of meat to form patties that are about half a cm bigger than the burger buns. The meat will shrink when fried.

Heat a large frying pan over medium heat and add the bacon. Cook for a few minutes on each side until just crisp. Remove and drain on paper towel. In the same pan add beef patties and cook for 3-4 minutes. Flip and add a slice of cheese. Cook for a further 3 minutes.

Cut the buns in half and toast under the grill element in the oven.

Dress the top part of the bun with tomato sauce and mustard. Using a palette knife place the patties on the base of each bun and top with, bacon, onions and pickles. Sandwich the burgers together and serve.