Stranger Foods

Spicy cheese and bacon burgers

Serves 4 | Prep 10 mins | Cook 20 mins

It’s fair to say these don’t have the charred exterior of burgers cooked on the grill – but what they can boast is a tender, juicy interior that’s absolutely packed with flavour. No dried-out burgers in this roasting pan.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

Metric

Imperial

x0.5

olive oil, for brushing
500 g beef mince, ideally 20% fat
2 smoked bacon rashers, finely chopped
1 tbsp sriracha sauce (if you have none, or don’t like spice, tomato ketchup is fine)
sea salt flakes and freshly ground black pepper
1 large onion, finely sliced
4 slices Monterey Jack or Gouda cheese
4 burger buns, toasted if you like
sliced tomatoes and lettuce, to serve

Instructions

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Preheat the oven to 180°C and brush a 30 × 20 × 5cm (8 × 12 × 2in) roasting pan with olive oil.
Place the beef, bacon, sriracha and salt and pepper in a bowl and mix with your hands until everything is well combined. Shape the mixture into four equal-sized patties, about 1.5 cm high - don’t pack them too tightly, just enough to keep their shape.
Spread the onion out in the tray and place the burgers on top. Roast for about , flipping halfway through. Top each burger with a cheese slice and roast for a further . The burger should feel slightly springy to touch.
Serve the burgers and onions stuffed between the buns with some tomato and lettuce.

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