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The perfect Cheese and bacon burger recipe



Imagination Food Design
Description Fresh char grilled Beef burger with basting sauce

Preparation time 20 min
Cooking time 15 min
Ready in 35 min
Recipe yield 5 / 200g burgers

For the Burger

500g of minced beef
500g minced veal
60g toasted and ground coriander seeds
60g Ground cumin seeds
5g black pepper
1 Tbls Himalayan pink salt
2 tbls /60ml Mrs Balls Chutney or mango chutney
2 Tbls /60ml All Gold /Wellingtons or Heinz tomato sauce
1 tbls Worcestershire sauce.
2 Onions finely chopped and fried
3 cloves fresh crushed or chopped garlic
1 / 30g bunch chopped Italian flat parsley
3 Whole eggs
300g Dried Bread crumbs
100ml fresh milk

Ingredients for the burger filling
10 slices of crispy bacon
400g Sliced or grated cheese
5 Sliced Dill pickles
1 Large onion thinly sliced
5 Green salad leaves Coz or Lolo Biondi
5 Soft jumbo sesame burger buns
100g Garlic butter to fry the burger buns with before assembling.

Soak the dry bread crumbs in the milk before adding them to the mince mixture
Fry the diced onions till soft.
Add all the ingredients together and mix in a mixing bowl. Divide the burgers into 200 grams and shape into burgers by hand or with a burger press. Put the finished burgers on a tray and place in a fridge to set.
Heat a griddle pan and char grill the burgers to perfection.
Mix some mayonnaise with the basting sauce to top the burger with.
Melt the garlic butter in a pan and fry the burger buns before assembling.
Place on a burger bun or serve with a suitable salad.

The basting sauce for the burger
Crown National Meister Club Monkey gland sauce mixed with Meister club basting and spare rib sauce equal parts.
Chef’s tip: baste the burgers 5 min before you finish cooking them on the open flame grill to caramelize the basting sauce before serving.


About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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