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Substances
- 8 rashers of streaky smoked bacon
- 500g 15% corpulent crimson meat mince
- 8 cheese slices
To back
- 4 seeded brioche buns
- curly leaf or butterhead lettuce leaves
- 2 tomatoes, sliced
- pickled gherkins, sliced
- crispy onions
- mustard, ketchup and/or burger sauce
Technique
- STEP 1
Heat the air-fryer to 200C. Cook the bacon for 8-9 minutes, turning once, except crisp and browned, then transfer to kitchen paper.
- STEP 2
Season the mince with salt and pepper then rapidly shape into 4 even-sized balls, taking care no longer to over-take care of the meat. Place of dwelling a ball on a sheet of baking parchment, then the usage of a flat meat mallet or a potato masher, flatten the balls proper into a 1cm-thick patty – they bear got to be wider than the bun you’re serving them on as they’ll shrink somewhat of all over cooking. Repeat to produce 4 burgers.
- STEP 3
Air-fry the burgers for 8-10 minutes, turning once except browned and totally cooked thru. Lay a sever of cheese on every burger then high with the crispy bacon. Return to the air-fryer for 1 min except the cheese has melted.
- STEP 4
Demolish up open the buns and put together the lettuce and tomatoes on the bases. Prime with the wreck burgers and garnish with sliced gherkins, a sprinkle of crispy onions and your assortment of sauce.
