Step 1.
Finely chop your chillies and roughly chop your coriander. Add them to a food processor along with your pickled jalapeños, lime juice and a pinch of salt. Blitz to a smooth paste.
Step 2.
Add your beef mince to a bowl and season with salt and pepper, lightly tossing the mince so the seasoning is combined but not overworking it.
Step 3.
Grate your red leicester cheese.
Step 4.
Heat a frying pan on a high heat. Fry your streaky bacon until crisp. Toast your burger buns.
Step 5.
Take an eighth of the beef mixture and shape it into a loose ball. Place it in the pan and press it down with your spatula. Place a piece of baking parchment on top, then compress the patties with a heavy cast iron pan. Fry for 2 mins.
Step 6.
Flip over your patties and brush them with Bull’s-Eye Original BBQ Sauce. Top with a handful of Red Leicester, then place a lid on the pan and let the cheese melt.
Step 7.
Assembly time. Place some Bull’s-Eye Original BBQ Sauce on the base of your burger, then top with two patties and a slice of bacon. Spread your chilli chutney on the lid of the buns, then pop on top of the burgers. Serve!
Flavour Rating
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Would you make it again?
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Notes
Using high fat percentage beef is key here to get a moist yet crispy burger.
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Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Using high fat percentage beef is key here to get a moist yet crispy burger.
Step 1.
Finely chop your chillies and roughly chop your coriander. Add them to a food processor along with your pickled jalapeños, lime juice and a pinch of salt. Blitz to a smooth paste.
Step 2.
Add your beef mince to a bowl and season with salt and pepper, lightly tossing the mince so the seasoning is combined but not overworking it.
Step 3.
Grate your red leicester cheese.
Step 4.
Heat a frying pan on a high heat. Fry your streaky bacon until crisp. Toast your burger buns.
Step 5.
Take an eighth of the beef mixture and shape it into a loose ball. Place it in the pan and press it down with your spatula. Place a piece of baking parchment on top, then compress the patties with a heavy cast iron pan. Fry for 2 mins.
Step 6.
Flip over your patties and brush them with Bull’s-Eye Original BBQ Sauce. Top with a handful of Red Leicester, then place a lid on the pan and let the cheese melt.
Step 7.
Assembly time. Place some Bull’s-Eye Original BBQ Sauce on the base of your burger, then top with two patties and a slice of bacon. Spread your chilli chutney on the lid of the buns, then pop on top of the burgers. Serve!
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.