Bacon, Blue Cheese & Caramelised Onion Burger

Thanks, Tess, for the fabulous photos. Best sister (imho).

Now, you’re likely wondering what on earth I’ve done with the burger bun. My answer: oopsie bread!

That probably didn”t answer anything for you, because low-carb substitutions are obscure, varied, and sometimes just downright weird. I mean, who comes up with a name like “oopsie bread”? Dont be afraid, though – it’s bit fluffy, a bit soft, and sprinkled with popping sesame seeds. I did try making oopsie buns the normal way (in free-form rounds), but found them too flat and small for burgers.

I actually baked my burger patties at 200 degrees Celsius fanbake (on a baking-paper-lined tray). If you’re not mass-producing patties like I was, and stick with just four, you can easily fry them in a pan. Up to you!

You don’t have to spread your bottom bun with pesto. By all means, go with mayonnaise if that’s your jam. There’s nothing I dread more than that white gloop, but I understand it is an essential burger ingredient for so many.

This recipe can be gluten-free, grain-free, and nut-free.

Serves 4

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients:

– 4 eggs

– 250 grams cream cheese, cubed

– 2 Tablespoons sesame seeds

– 8 rashers streaky bacon

– 1 Tablespoon olive oil

– 1 small brown onion, peeled and finely sliced

– 2 Tablespoons soy sauce

– 600 grams beef mince

– 1 Tablespoon tomato paste

– 1 teaspoon dried basil

– freshly ground black pepper (and salt, if desired)

– 1 beef stock cube, crumbled

– 1 egg, extra

– 4 slices cheddar cheese

– 100 grams blue cheese

– pesto, iceberg lettuce, tomato, cucumber, fried egg, etc. (to serve)

Method:

1. Preheat your oven to 180 degrees Celsius (fanbake). Line a 30 cm x 20 cm cake tin with baking paper. Separate the eggs, placing the whites in a food processor. Process until firm peaks form. Remove to a separate bowl before tipping the yolks and cream cheese into the processor. Blitz until smooth and fold into the egg whites using a rubber spatula.

2. Spread and smooth this mixture into the prepared tin. Sprinkle over the sesame seeds. Bake for 10 minutes, or until the top is turning golden-brown. Remove to a wire rack to cool.

3. Place the bacon in a frying pan over high heat. Allow the bacon to render and crisp, turning when one side is browned. Turn down the heat, remove the bacon, and tip in the oil, onions, and soy sauce. Cook until caramelised and browned, stirring often. Set aside.

4. In a large bowl, mix together the mince, tomato paste, basil, pepper, stock, and egg. Shape into 4 rectangular patties. Cook either in the same frying pan over a medium-high heat (with a little extra olive oil), turning after 2 minutes, or in the oven (see above). When the patties are cooked as desired, place over each a slice of cheese and allow to melt.

5. Time to layer these seriously sizeable stacks! Cut the sesame ‘bread’ into 8 pieces. Place 4 of these on separate plates and spread with pesto, if desired. Layer on lettuce, patties, cucumber, tomato, egg, bacon, onion, and crumbled blue cheese. Top with the remaining 4 pieces of bread, sesame-sides up, and secure with toothpicks. Enjoy! 🙂