3 tbsp of preferred Henry’s Hot Sauce. See above to order.
4 good-quality burger buns (brioche if possible)
4 slices of cheese (American singles)
1 tbsp vegetable oil
Salt and pepper
Place 500g of mince beef into a bowl along with 1 small diced onion and 1 egg. Mix to thoroughly combine.
Add 200g of buffalo mozzarella and mix into the beef well. Add 1 tbsp of your preferred Henry’s Hot Sauce to the meat mixture and mix well.
Evenly divide the meat mixture into four servings. Lightly wet your hands to avoid the beef sticking to your skin. Carefully roll the mixture into balls, roughly the size of a tennis ball.
Gently flatten into patties roughly 3cm in thickness. Ensure all the burgers are the same thickness so that they cook evenly.
Heat your grill to 190 degrees celcius and lightly brush 1 side of each burger with vegetable oil. Season with salt and pepper.
Place the bacon rashers and burgers with the oil-side up on the grill rack. Cook for 5 mins until the meat begins to char. Limit moving them around to avoid them sticking and breaking apart.
Turn the bacon rashers and burgers carefully and gently oil the other side. Do not press down on the burgers as you will lose the delicious juices. The bacon will finish cooking before the burgers, so remove and place on a paper towel.
Continue to cook for a further five minutes, adding a further two minutes for a more well-done burger.
Allow the burgers to rest. Cut 4 burger buns in half and toast. Add a slice of cheese to each side. The burger will melt the cheese sufficiently. Place a burger inside each bun, then top with your choice of accompaniment.
To add to the tastiness, mix mayo and a few dabs of Henry’s Hot Sauce to create a delicious condiment.