Peanut Butter Bacon & Pickle Burger

Directions

1. Preheat your Blackstone or flat-top griddle to a high heat.

2. In a bowl, combine the mayonnaise, garlic, lemon juice, mustard and smoked paprika to make the house sauce. Mix well and place in the fridge for at least 30 minutes to allow the flavours to develop.

3. In another bowl, mix together the peanut butter, soy sauce, brown sugar, corn syrup (or honey) and apple cider vinegar. Add warm water a little at a time until the sauce becomes smooth and pourable, roughly the consistency of mayonnaise. Season with salt to taste.

4. Place the streaky bacon onto the hot griddle. Cook for a few minutes, turning occasionally and moving it around so it doesn’t burn. Once crisp, remove from the griddle and set aside.

5. Divide the mince into four portions of roughly 113 g each and gently shape them into loose balls. Avoid overworking the meat.

6. Lightly oil the griddle with your preferred cooking oil. Place the balls of mince onto the hot surface and leave them undisturbed for 10–15 seconds.

7. Season the meat with salt. Using tongs, gently loosen each ball and flip it so the seared side is facing up. Place a sheet of greaseproof paper over the top and press each one down until it is about 1 cm thick.

8. Add the chopped onion to the griddle and cook it alongside the burgers, stirring and moving it around regularly.

9. Allow the patties to develop a crust, then flip them onto a fresh hot spot on the griddle. Season again with a little salt.

10. After a few minutes, once the burgers are cooked to your liking, add a slice of cheese (if using) and allow it to melt.

11. Lightly toast the brioche buns on the griddle, then move them to your preparation area.

12. Spread house sauce on the bottom bun and add a spoonful of the cooked onions. Place the burger patty on top, followed by the peanut butter sauce.

13. Add the bacon and pickles. Spread a little mayonnaise on the top bun, close the burger and serve immediately.