Burgers in Blankets

A delicious BBQ treat

Not only pigs can be in blankets, try our burgers in blankets for a real treat on the BBQ.

SERVES: 8

PREP TIME: 20 minutes (+ 1 hr chilling)

COOKING TIME: 8 minutes

Bacon Burger_Cooked.jpg
 

Ingredients

  • 1.5 kg the best quality beef mince

  • 1.5 small onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 3 tsp Dijon mustard

  • 2 tbsp Worcestershire sauce

  • Small handful chopped fresh flatleaf parsley

  • 2 large egg yolks

  • 8 ‘Mini Babybel Cheddar’ (the purple ones!)

  • 32 rashers of streaky bacon

 

Method

  1. Place all of the ingredients (except the cheese and bacon) for the burgers into a large bowl, season and hand mix together.

  2. Cover and refrigerate for about 1 hour. With damp hands, divide the burger mix into 16 equal balls Flatten the small balls into thin burgers

  3. Separate 8 of the burgers and place one babybel in the centre of each

  4. By way of a lid, place one of the remaining burgers on top of each of the babybels and mould the burger layers together, moulding them into a uniform shape.

  5. Wrap each of the burgers in 4 rashers of streaky bacon. 3 rashers should wrap in one direction with the final rasher being wrapped the other way to hold it together.

  6. Stack the completed burgers with baking paper between each and refrigerate for 1 hour before cooking.

  7. Heat a griddle pan or barbecue to a high temperature.

  8. Brush both sides of the burgers with oil and cook for 3-4 minutes each side, or until well browned and cooked. The core temperature of the burger should be 71 C (160 F).