Ingredients per serve



  • Beef chuck, minced 1.5 kg
  • Slices american cheddar cheese 10.0 x

Deep Fried Bacon

Thousand Island Dressing

To Serve

  • Brioche or milk buns, halved 10.0 x
  • Cos lettuce 50.0 g
  • Tomato, sliced 200.0 g
  • Large pickles, sliced lengthways 200.0 g
  • French Fries

Burgers are on every pub and club menu throughout Australia and New Zealand, the difference here is the homemade patty using a good quality cut of meat and passing through the mincer just once to deliver a steak like flavour when cooked. Add American cheddar, deep fried bacon and Thousand Island dressing all on a grilled brioche bun, this will have your customers coming back for more.



  1. Burger

    • Season mince well and form into 10 patties using a mould.
    • Grill burger until medium rare, placing cheese on top to melt for final minute.
  2. Deep Fried Bacon

    • Place buttermilk in a bowl. In a separate bowl combine flour, KNORR Aromat and season with pepper. Coat a slice of bacon in flour mixture, then in buttermilk, then flour again. Deep fry until crispy.
  3. Thousand Island Dressing

    • Combine HELLMANN'S Real Mayonnaise, white onion, tomato ketchup, sweet pickle, garlic puree and chilli paste.
  4. To Serve

    • Grill the buns, then place the lettuce, tomato, meat patty, pickles, deep fried bacon and top with bun, serve with French fries.
  5. Chef's Tip

    • Ask your butcher or meat supplier to put the beef chuck through the mincer once for a courser mince.
    • To save time you can substitute Thousand Island Dressing.