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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.