[WATCH] The ultimate cheesy bacon beef burgers

Don't fret if you don't have a barbecue, you can make these cheese bacon burgers just as easily in a pan. Best served with ice-cold beers. 

Nothing beats a perfect cheeseburger. Except a cheeseburger with bacon.
Nothing beats a perfect cheeseburger. Except a cheeseburger with bacon.

Now that the summer season is almost here, barbecues become the order of the day. Try this recipe for the ultimate cheesy beef burger. 

The ultimate cheesy bacon beef burgers

Cheese bacon burgers


  • 800g chuck steak, minced twice (ask your butcher to do this for you)
  • 1 red onion
  • 1 splash white wine vinegar
  • 2 large gherkins
  • 1 large beef tomato, or 2 smaller ones
  • 4 burger buns
  • 8 rashers streaky bacon
  • 4 tsp yellow mustard
  • Tabasco sauce
  • 4 slices Red Leicester cheese
  • 4 tsp ketchup
  • 1 butter lettuce

Burger sauce

  • 2 heaped tbsp mayonnaise
  • 1 heaped tbsp ketchup
  • 1 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp brandy


  1. Divide the minced chuck steak into four and roll into balls and then flatten to form the burger patties, season with salt and pepper and place in the fridge to chill until you prepare the remaining ingredients.
  2. Make the burger sauce by whisking all the ingredients together until combined, then set aside.
  3. Finely slice the red onion and top with vinegar and a pinch of salt.
  4. Slice the gherkins lengthways and set aside.
  5. Slice the beef tomatoes and set aside.
  6. Wash the lettuce and separate the leaves and set aside.
  7. Fry the bacon in a pan and set aside.
  8. Using the same pan with the bacon fat still in it, add the burger buns and toast on the inside only. The bacon fat may burn the edges of the bun but this will add plenty of smoky flavour.
  9. Brush the burgers with a little bit of olive oil.
  10. Heat a skillet or barbecue and place the burgers in the pan, leaving plenty of room between each burger to ensure the heat of the pan does not drop too much. If necessary cook the burgers in two batches.
  11. After about a minute, flip the burgers over.
  12. Brush the cooked side with some of the mustard and add a few drops of Tabasco on each burger.
  13. Cook for another couple of mins and flip the burgers again and brush the other side with more mustard and Tabasco.
  14. Cook for a min or so, then add the cheese.
  15. Add a tiny splash of water to the pan and then cover so that the cheese melts in the steam. If you are cooking on a barbecue with a cover, close the lid until the cheese melts.
  16. Assemble the burger by placing the bun on a plate, next add the lettuce, tomato, onions and gherkins in that order.
  17. Top with the burger and two slices of bacon.
  18. Add a smear of the burger sauce and cover with the top part of the bun.
  19. Serve immediately.

Gourmet x Nectar Video Recipes...because they’re simple enough

Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook