Halloween Mummy Burger

Directions

1. Divide the beef mince into four equal portions and gently shape into patties approximately 2 cm thick and slightly wider than the burger buns. Avoid overworking the meat.

2. Lay three rashers of bacon on a cutting board, slightly overlapping. Place one beef patty in the centre and fold the bacon over the top to resemble mummy bandages.

3. Place the wrapped patty seam-side down and repeat with the remaining beef and bacon.

4. Prepare the mummy eyes by placing a black olive ring on each mozzarella disc, creating four pairs of eyes. Set aside.

5. Preheat one zone of your Blackstone 36" Iron Forged griddle to medium-low heat and a second zone to low heat.

6. Lightly oil the griddle, then place the bacon-wrapped patties seam-side down on the medium-low zone.

7. Cook for 3–5 minutes before carefully flipping. Continue cooking for another 3–5 minutes, turning as needed to cook the bacon evenly.

8. Cover the patties with a basting dome for part of the cooking time to help the beef cook through without burning the bacon.

9. Check the internal temperature of each burger using a clean food thermometer. Cook until the centre reaches at least 75°C for 30 seconds, or 70°C for 2 minutes. Move the burgers to the cooler zone if the bacon begins to crisp before the beef is fully cooked.

10. Add a slice of American cheese to each burger and allow it to melt.

11. Toast the cut sides of the burger buns in a little rendered bacon fat until golden.

12. Spread mayonnaise and a little Sriracha onto the bottom buns, then add three pickle slices to each.

13. Place a bacon-wrapped cheeseburger patty onto each bun and carefully position two mozzarella and black olive eyes on top.

14. Place the top bun slightly back to keep the mummy face visible.

15. Gently press the burgers together and serve immediately.