The SCRUMDIDDLYUMPTIOUS Big Fat Double Stacker

Do you like burgers but the ones you make don't turn out as nice as fast food or restaurant burgers? Try chefs SCRUMDIDDLYUMPTIOUS Burger Range!

Do you like burgers but the ones you make don't turn out as nice as fast food or restaurant burgers? Try chefs SCRUMDIDDLYUMPTIOUS Burger Range!

Make a SCRUMDIDDLYUMPTIOUS Burger for Burger Night!

The key to a meaty, hearty burger is the patty. A nice juicy patty can lift the burger entirely. This SCRUMDIDDLYUMPTIOUS Big Fat Double Stacker is for big eaters. If you don’t eat much, I suggest only one patty or another burger from chefs SCRUMDIDDLYUMPTIOUS Burger Range.

Recipe

Makes 1 Serve

Ingredients

25 Grams Iceberg Lettuce

4 Slices Red (Spanish) Onion

4 Slices Tomato

1 Rash Bacon (Cut in half)

2 Slices Burger Cheese

200 Grams Beef Mince (Ground Beef)

1/2 Teaspoon Onion Powder

1/2 Teaspoon Garlic Powder

1 Cajun Seasoning

1 Chilli Powder

1/2 Teaspoon Cracked Pepper

2 Teaspoon Tomato Sauce

2 Teaspoons Chefs BBQ sauce Click Here for Recipe

https://baowulf.wixsite.com/chefsblog/post/chefs-best-bbq-sauce

1 Teaspoon Worcestershire sauce

1 Brioche Bun

Bacon flavoured Special Burger Sauce

Cut your bacon in half.

Slice off 4 red onion rings per serve.

Slice off 4 tomato slices per serve.

Slice chillies to taste. Add more or none.

Set aside along with your onion and tomato.

Thinly slice a handful of lettuce per serve.

Set aside.

Place your mince in a bowl and add all your condiments besides the burger sauce. Mix well.

Cover your chopping block with cling film.

Put some beef in your hand, rolling it into a ball and squish it into a disk. It should have enough to cover the bun. To flatten it better, you can put another layer of film over the top and squish it with a flat, heavy surface.

If you’re a big eater like me, you can make one ginormous patty.

Slice your buns lengthwise.

Fry your bacon and patties on a grill. If you don't have a grill, use a large frypan, flipping the patties about 3 times (each side being grilled 2 times) until cooked. If the patties start to shrink and rise, squish them down with your spatula. Toast both sides of your bun while the bacon and patties are cooking. Brioche buns can burn easily due to its high butter content, so be careful. As an alternative, you can butter the buns and toast them on the grill or in the pan.

This is the burger cheese I use, but you can use your favourite cheese. 1 minute before the patties are fully cooked, place one slice of cheese on each patty.

Spread the bacon flavoured special burger sauce on the top bun. Assemble your burger and enjoy!