You can never, ever go wrong with bacon in a burger, and this recipe is a case in point. Add smoked Cheddar, a juicy beef patty and charred pineapple, and you're in for a burger that's up there with the best. The wedges feel a bit fancy, too.
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garlic & herb seasoning
charcoal burger bun(ContainsGluten, SoyMay be presentEgg, Milk, Tree Nuts, Peanuts, Sesame, Sulphites)
fine breadcrumbs(ContainsGlutenMay be presentMilk, Tree Nuts, Peanuts, Sesame, Soy)
smoked Cheddar cheese(ContainsMilk)
dill & parsley mayonnaise(ContainsEggs)
Aussie spice blend
white wine vinegar
Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the garlic & herb seasoning and a pinch of salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
While the wedges are baking, finely chop the garlic. Roughly chop the salad leaves. Slice the avocado in half, then scoop out the flesh and thinly slice. Drain the pineapple slices. Halve the charcoal burger buns. In a medium bowl, combine the beef mince, fine breadcrumbs, Aussie spice blend, egg, garlic and a pinch of salt and pepper. Using damp hands, shape the beef mixture into evenly sized patties (1 per person) slightly larger than your burger buns.
Grill the beef patties until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle over the smoked Cheddar cheese and cover with a lid or foil so the cheese melts. Transfer to a plate, cover to keep warm and set aside to rest for 5 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef patties until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle smoked Cheddar cheese over patties and cover with a lid so the cheese melts.
While the beef is cooking, grill the bacon, turning, until golden, 4-5 minutes. Grill the pineapple slices until lightly charred, 2-3 minutes each side. Transfer the bacon and pineapple to a plate. Grill the burger buns until heated through, 2-3 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon, turning, until golden, 4-5 minutes. Transfer to a plate. Increase heat to high. Cook pineapple slices until lightly charred, 2-3 minutes each side. Bake charcoal burger buns directly on a wire oven rack until heated through, 3 minutes.
In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add the lettuce and avocado. Season and toss to combine.
Halve the burger buns, then spread the bases with some dill & parsley mayonnaise. Top with a beef patty, some charred pineapple, bacon and avocado salad. Spread the beetroot relish over the top bun. Serve with the wedges, remaining avocado salad and remaining dill-parsley mayo.