Balsamic Barbecue Bacon Burger
Elevate your barbecue bacon burger by adding flavours from the Italian cuisine. The result is a sweet and woody scrumptious burger.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large bowl
- 1 spoon
- 1 fork
- 1 pan
- 1 baking dish
Ingredients
- 200 gr beef mince
- half medium yellow onion
- salt and pepper to taste
- 1 tbsp Barbecue Sauce with Balsamic Vinegar of Modena
- 1 handful fresh or frozen chopped parsley
- 1 small egg
- 1.5 tbsp breadcrumbs
- 4 slices bacon
- 4 slices provolone cheese I am using pre sliced round slices
- 1 box rucola
- 2 bistro burger buns
- Belmorso Extra Virgin Olive Oil
Instructions
- Most of the recipe involves making and cooking the burger patties, so that's where we are starting. Take your bowl and add the minced meat; season well.
- Next, add the parsley.
- Proceed by adding the balsamic barbecue sauce.
- Then, chop your onion and add that too.
- Crack the egg in the same bowl.
- Mix everything well before adding the breadcrumbs; that way, you can determine how much you are going to need.
- Add the breadcrumbs in and mix again. Feel free to add more but be careful not to make your burger patties to dry. It's ok if the mixture is still wet.
- Take half of the beef mixture and form a flat burger patty using your hands. Repeat to make the second one.
- Place each of the burgers into a pan to cook on each side. At this point, you just need to give the sides some colour and firmness, so leave them only a couple minutes on each side.
- Transfer the pan grilled burgers on a dish with parchment paper and finish cooking in a preheated oven for 20 minutes. I heated mine at 180 degrees Celsius.
- In the meantime, slice your burger buns into half.
- Next, crisp up your bacon into the same pan you cooked your patties.
- Prepare your rucola salad by seasoning with salt and pepper.
- Toast your bread in the same pan and then add a slice of provolone cheese so it can melt on the warm bread.
- Top the lower half of the bun with a handful of rucola and drizzle some Belmorso EVOO.
- Don't forget to add a drizzle of Belmorso EVOO to the rest of your salad.
- Once the burgers are out of the oven, quickly add a slice of provolone cheese on top of each one so the cheese can melt.
- Add the burger patty with cheese on top of the bun.
- Then add a generous amount of Balsamic Barbecue Sauce.
- Top with 2 slices of crispy bacon.
- Cover with the top half of the bun, and enjoy with your side salad. Buon appetito!