INGREDIENTS
- Olive oil
- 2 large onions, peeled and finely sliced
- 800g good-quality minced chuck steak
- Sea salt and freshly ground black pepper
- Bunch of fresh thyme, tied together
- French’s yellow mustard
- 8 thin slices of good melting cheese, such as Cheddar
- 8 rashers smoked streaky bacon, the best quality you can afford
- 4 sesame seed burger buns, halved
For the mayo
- 1 x 200g jar good-quality mayo
- 2 tsp gentleman’s relish
- 1 lemon
Method
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Put a pan on a high heat and add a lug of olive oil. Once hot, add the onion, turn the heat down to low and cook, stirring often, for 30 to 40 minutes, or until soft and sticky.
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To make the flavoured mayo, simply empty the mayo into a bowl and whisk with the gentleman’s relish. Have a taste and add a squeeze or two of lemon juice.
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Put a griddle pan or large frying pan on a high heat to get nice and hot. Divide the minced steak into 4 portions, then pat and shape each portion into a burger patty, about 2cm thick. Drizzle the burgers with a little olive oil then add to the hot griddle or frying pan. Turn the heat down to medium and cook for 6 to 8 minutes, or until nicely charred. Sprinkle them with a pinch of salt and pepper, then turn them over and use the thyme as a brush to coat the burgers with a little mustard. Lay a couple of slices of cheese on each burger so it starts to melt. Cook for another 6 to 8 minutes. These timings will give you blushing burgers, but cook yours for a little longer if you prefer.
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Meanwhile, put a large frying pan on a high heat and add your bacon. Cook for about 5 minutes, or until golden and crisp. Transfer it to a plate and carefully wipe the pan clean with a ball of kitchen paper. Toast the buns in the hot pan – you’ll need to do this in 2 batches.
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Layer up the cheese burgers in the toasted buns with a dollop of flavoured mayo, the bacon and sticky onions. Serve with home-made French fries, salad and a few gherkins, if you like.