Ingredients
• 1 tbsp vegetable oil
• 1 onion, very finely diced
• 1.25kg beef mince
• 100g white breadcrumbs
• 50g Cape Texan Steak House Seasoning
• 20 slices smoked streaky bacon
• 50g brown sugar
• 50ml maple syrup
• 1½ tsp Cape Smoke House Seasoning
• 10 slices mozzarella
• 10 burger buns
• 150ml mayonnaise
• 100g rocket leaves
• Sliced tomato
• 100ml tomato sauce
Method
- Heat 1 tbsp of vegetable oil in a pan over medium heat. Fry the diced onion gently until soft and translucent but not browned. Allow to cool slightly.
- In a large bowl, combine the cooked onion, beef mince, breadcrumbs, and Cape Texan Steak House Seasoning. Mix until just combined – do not overwork. Divide into 10 equal portions and shape into burger patties.
- Fry or grill the patties in a little oil until cooked to your liking, turning once. In the final few minutes of cooking, place a slice of mozzarella on each patty and allow it to melt.
- Preheat oven to 200C. Lay the bacon slices on a lined baking tray. Mix the brown sugar, maple syrup, and Cape Smoke House Seasoning, then brush over the bacon. Roast for 15–20 mins until sticky and crisp, turning once.
- Split the burger buns and toast them on a hot dry pan or braai until lightly golden.
- Spread mayonnaise on the bottom half of each bun. Add rocket, a slice of tomato, the cheesy burger patty, a few slices of maple bacon, and a spoon of tomato sauce. Top with the other half of the bun.
- Serve hot, with chips and seasoned onion rings on the side if desired.
