Field & Flower burgers

If you want to give making your own burgers a try, then this is the recipe for you. Our grass-fed beef mince makes a great burger – perfect in a griddle pan or on the BBQ.

1 hour 15 mins

4

Easy

• 450g Field & Flower course cut beef mince
• 1 pack Field & Flower streaky bacon, sliced
• 4 brioche buns
• Olive oil
• 1 medium red onion, thinly sliced
• 2tsp Demerara sugar
• Chilli jam
• Emmental cheese, sliced
• 1 avocado, sliced
• 1 bag of baby spinach
• Sea salt & freshly ground black pepper

1. Place the beef in a bowl and season well. Mix with your hands and divide into 4 equal parts. Form into patties about 2cm in thickness. Place on a plate and cover with cling film. Put in the fridge for 30 minutes to firm.

2. Melt some butter in a frying pan on a low heat, add the onion and soften for 30-40 minutes. At the last minute, add the Demerara sugar and fry for a further 2 minutes. Remove from the heat and set aside.

3. Preheat a large frying pan or cast iron skillet, and add a little olive oil. Fry the bacon until just crispy.

4. Remove the burgers from the fridge and place in the pan. Fry on each side for 5 minutes (medium-rare). Once you have flipped the burger, add a slice of cheese to each one, giving it time to melt. Now add the bacon to the pan, frying until crispy.

5. Place your buns in the pan, cut side down. They will soak up all the lovely juices, and lightly toast.

6. Now you’re ready to assemble your burger. Spread chilli jam on both sides of the bun, place your pattie & melted cheese on the bottom half, top with the onions, bacon, avocado, salad leaves and then the other side of the bun.