The core of every burger is obviously the grilled meat patty between two halves of the bun. But as you’ll soon see, there’s no bun in the world big enough for the burger we’ve cooked up. And when the burger is too big for the bun, why not fill it with bacon and cheese to make up for it?
Giant Stuffed Burger
Equipment
- Convection Oven
- Frying Pan
Ingredients
- 14 slices bacon
- 500 g ground beef
- 1 tsp salt
- 1 tbsp paprika
- 1 onion, diced
- 100 g shredded cheddar
- 100 g shredded mozzarella
- 4 tbsp chopped parsley
Instructions
- Weave the bacon into a lattice and cook it in a convection oven at 340°F for 15 minutes. After that, cut the cooked bacon mesh into a round shape with the help of a plate.
- Mix the salt and paprika into the meat. Halve the mixture and shape two large patties out of it. In the meantime, fry the chopped onion until it turns golden brown.
- On one of the patties, distribute half of the onion, the cheddar, the mozzarella and the parsley. Then place your circle of bacon on top, before adding the rest of the onion, the cheddar, the mozzarella and the parsley on top of that.
- Place the second patty on top of the first and pinch them together around the edges. Brown both sides of this giant burger over a gentle heat for roughly 10-12 minutes.
VIDEO
Essentially, with this dish the two patties are the bun and the bacon is the new patty. Who needs a bun anyway?