Beef and pork burger

Combining beef and pork mince in the one burger is a very good idea. For starters, it's a flavoursome combination. And too, the pork mince is or at least should be fatty. Fattier than the beef mince. That fat, that glorious fat, will keep the patties moist as you cook them.



Ingredients:

200 g beef mince
200 g pork mince
4 slices Swiss cheese
4 small slices of rindless bacon
4 good quality rolls, opened
2 cloves garlic, finely minced
1 tomato, sliced and seasoned with sea salt and freshly ground black pepper
1/2 red onion, finely diced
handful mixed lettuce leaves
1 tbs Dijon mustard
1 tbs tomato ketchup
freshly ground black pepper, to taste
sea salt, to taste
Tabasco sauce, to taste
olive oil

The day before, combine the beef mince, pork mince and minced garlic. Add freshly ground black pepper, sea salt and Tabasco sauce to taste. Form seasoned mince into four patties and place on a plate. Use your thumb to make an indentation in the top of each patty. Cover with cling film and refrigerate overnight.

Make the sauce by combining the Dijon mustard, tomato ketchup and onion. Season to taste with sea salt and freshly ground black pepper.

Season the tomato slices with a little sea salt and freshly ground black pepper.

Fry the patties over a medium-low flame. When liquid starts to pool on top, flip them carefully. The secret to keeping patties in one piece isn't to add saw dust (i.e. supermarket-bought bread crumbs) or egg. It's thus--don't add that'll reduce their structural integrity (i.e. onion), refrigerate for a few hours or overnight once formed and cook slowly.

Meanwhile, lightly toast the burger buns under the broiler. When buns are toasted, increase the temperature of the broiler and add the slices of bacon. Drizzle a little olive on them and broil until crispy.

Place the lettuce on the lower bun, then add, in the following order, the bacon, the cheese, the beef and pork patty, the tomato and a spoonful of sauce.