3-way onion burger with applewood streaky bacon and aged smoked cheddar on kaiser roll

  • Preparation Time50 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyMedium

For the chipotle BBQ sauce

60g butter
25g minced garlic
225g tomato puree
590ml water
1 small tin chipotle peppers in adobo sauce, seeds removed and chopped
1 tbsp Worcestershire sauce
30ml red wine vinegar
45g yellow mustard
60g tomato ketchup
55g dark brown sugar
1 tsp paprika
60g treacle
40g honey
2 tsp ground cumin

For the BBQ caramelized red onions

4 large Spanish red onions
60g butter
Minced garlic
Salt and freshly cracked black pepper
240ml chipotle BBQ sauce, recipe follows

For the burgers

2 bunches spring onions, for griddling
Olive oil
450g lean minced braising steak
Salt and freshly ground black pepper
Applewood smoked streaky bacon
4 slices aged smoked Cheddar
4 toasted kaiser rolls

For the onion rings

Oil, for frying
2 large sweet onions
70g plain flour
80g blue cornmeal
2 eggs
For the chipotle BBQ sauce:
1) Melt the butter in large saucepan. Add the garlic, tomato puree and water. Stir until the tomato puree dissolves. Add the chopped chipotle peppers (seeds removed), peppers and sauce to the pan. Stir to combine.

2) Add the remaining ingredients and simmer for about 30 mins. Strain and set aside.

For the caramelized onions:
1) Thinly slice the red onions. Melt the butter in a skillet and add the garlic, onions and salt and pepper, to taste. Cook, stirring occasionally until wilted. Add 240ml of the chipotle bbq sauce and simmer for 30 mins.

For the burgers:
1) Cut the root ends off the spring onions. Brush with olive oil and place on the griddle. Cook both sides until griddle marks appear. Remove from the griddle to a cutting board. Chop and set aside.

2) Place the beef mince in a bowl and add the chopped spring onions, about 1 tbsp salt and 1 tbsp ground pepper. Mix together and form into patties about 1cm thick.

3) Wrap 1 slice applewood streaky bacon around each burger and place on the griddle, cooking about 5 to 6 mins on each side for medium-well. Top the burgers with cheese the last minute of cooking. Place on platter, cover with foil and set aside.

For the onion rings:
1) Heat the oil in a deep-fryer to 180C. Cut the onions into 0.5cm thick slices and place in a large bowl. Put the plain flour, cornmeal and 2 tbsp of salt in another bowl. Whisk the eggs in a small bowl, add to the onions and stir to evenly coat. In batches, place the onions in flour mixture and toss until well coated.

2) Fry in oil until golden brown and set aside on paper towels to drain. Sprinkle with salt.

For assembling the burger:
1) Toast the kaiser rolls. Place some of the caramelized onions on the bottom bun. Add the burger and top with fried onion rings.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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