BBQ season is on its way and these are a great way to kick off daylight savings
Ingredients
| 500 g | Beef mince (Main) |
| 2 tsp | Dijon mustard |
| 1 ½ Tbsp | Capers |
| 4 rashers | Streaky bacon |
| 1 | Egg yolk |
| 12 pieces | Gruyere cheese |
| 2 Tbsp | Dijon mustard |
| 4 | Baby cos lettuce |
sliced tomatoes
| 4 | Burger buns |
Ingredients
| 0 | Olive oil |
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Directions
- Beef patties: In a bowl, mix all the burger ingredients together (except the cheese slices) and form into 6 evenly shaped patties. Cook on the BBQ or a griddle until they are medium-rare to medium. When you turn them over, place the cheese slices on top and allow them to melt over the patties as you cook the other side. Don't overcook the patties, otherwise they will dry out and get tough. To assemble: Toast the buns on the BBQ or under the grill until golden brown. Place a teaspoon of Dijonnaise on the bottom of each bun, then add 2 pieces of lettuce, slices of tomato, the beef pattie and finally the top of the bun. Makes 6
