Create the best summer burger covered in special tangy sauce.
1kg beef mince
1/2 cup (35g) fresh breadcrumbs
2 red onions, 1 grated, 1 thickly sliced
2 garlic cloves, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1/4 cup (20g) grated parmesan
1 tablespoon Dijon mustard
1 egg
6 rashers streaky bacon, halved
Olive oil, to brush
Brioche buns, split, toasted
2 vine-ripened tomatoes, thickly sliced, rocket and basil
French fries (optional), to serve
6 slices tasty cheese
Homemade Special Sauce
1/2 cup (150g) whole-egg mayonnaise
1 tablespoon tomato ketchup
1 tablespoon Dijon mustard
1 dill pickle, chopped
1 garlic clove, finely chopped
1/4 teaspoon sweet paprika
For the sauce, whiz all the ingredients in a small food processor. Chill.
Place mince, breadcrumbs, grated onion, garlic, parsley, parmesan, mustard and egg in a large bowl. Season well, then, using clean damp hands, form into 6 patties. Chill for 30 minutes.
Grease a barbecue plate or frypan and preheat to medium-high. Cook onion rings, turning once, until lightly charred. Cook bacon, turning, until crisp. Keep warm.
Preheat a barbecue grill or chargrill pan to medium-high. Brush patties with a little oil and cook for 2-3 minutes each side until lightly charred and cooked through.
Spread a little sauce over the bun bases, then layer with rocket, basil, onion, tomato, bacon, cheese and patties.
Drizzle over the sauce, add more rocket and top with bun lids.
Serve with French fries, if using.
