MEAT-LOVER

DOUBLE BURGER WITH BACON

MAKES 3 BURGERS Preparation: 40 min Cooking: 20 min

PATTIES

750g beef mince 250g pork or lamb mince 1 onion, chopped 180ml (¾c) chopped fresh parsley 30-45ml (2-3T) chopped fresh mint 15ml (1T) ground coriander 2,5ml (½t) ground cumin salt and pepper

BEETROOT TZATZIKI

1 jar (385g) grated pickled beetroot, drained 500ml (2c) plain double-cream yoghurt 30-45ml (2-3T) chopped fresh mint 15ml (1T) olive oil 1 garlic clove, crushed salt and pepper grated zest of 1 lemon

TO FINISH

3 hamburger rolls, halved 3 iceberg lettuce leaves 3 rocket leaves 1 onion, chopped and fried in butter 6 bacon rashers, fried or grilled until just done 1 roll (100g) cream cheese with pepper, sliced

TO SERVE

tempura onion rings (see recipe on page 39)

Preheat the oven to 200°C. Grease a baking sheet with nonstick spray. 1 Patties Mix the ingredients and divide into six equal portions. Shape each into a patty. 2 Pan-fry for about 10 minutes or until brown all over. Transfer to a baking sheet and roast for 10 minutes or until done but still slightly pink on the inside. 3 Beetroot tzatziki Mix the ingredients and set aside. 4 To finish On the bottom half of each roll, put an iceberg lettuce leaf, a patty, some fried onion and two rashers of bacon. Then add a second patty, followed by a spoonful of beetroot tzatziki, a slice of pepper cream cheese and a rocket leaf. Top with the other half of the roll. 5 To serve Serve with the onion rings.

(Turn over)