Double Bacon Rarebit Burger

Sometimes you just have to treat yourself and there's no better way than a burger stacked high with deliciousness ready for you to sink your teeth in and make a mess! This burger has it all: two patties stuffed with bacon, grilled mushrooms, sour cream and an oozy, cheesy, rarebit-inspired sauce (oh, and a gherkin if you like for good measure!).

This is a recipe for one but of course you can scale up the recipe if you want to make more. It's all done in one pan which not only saves on the washing up but also means that all the flavours mingle together and get to know one another - so tasty! 

Double Bacon Rarebit Burger
Serves 1

3 chestnut mushrooms

125g beef mince

2 rashers bacon

1 burger bun (I used brioche)

2 heaped tsp soured cream

1 gherkin

25g Cheddar cheese

1 tbsp Worcestershire sauce

sea salt and freshly ground black pepper

Trim the stalk off each mushroom, giving you a cross-section (save the offcuts for another day). Place the mushrooms cut side down on one side of a large dry non-stick frying pan on a high heat. Cook for 5 minutes while you scrunch and work the mince with your hands. Divide into two equal balls, flatten each to just under 0.5cm thick, then pat and push a rasher of bacon onto each one.

Turn the mushrooms, put the burgers into the pan, bacon-side down, sprinkle with salt and pepper and fry hard and fast for 2 minutes, pressing down with a spatula to crisp up the bacon. Flip and fry for 1 minute on the other side.

Move the mushrooms on top of the burgers then halve the bun and quickly toast alongside. Remove the bun to a serving plate, spread with the soured cream, stack in your burgers and mushrooms then slice and add the gherkin.

Off the heat, coarsely grate the cheese in a pile at the cleanest side of the pan, pour the Worcestershire sauce on top, then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy sauce. Pour the rarebit mixture over the burger stack and put the lid on. Enjoy!