300g Northern Ireland Farm Quality Assured lean minced steak~
1 small shallot, peeled and very finely chopped
1 garlic clove, crushed
A pinch of chilli flakes
1 tablespoon chopped parsley
1 teaspoon reduced salt soy sauce
Freshly milled black pepper
4 burger rolls, cut in half
1 tablespoons mayonnaise
100g salad leaves
4 back bacon rashers
4 slices of cheddar cheese
2 tablespoons cranberry sauce
4 tablespoons leftover turkey stuffing
100g ready-made tobacco onions
Large bowl, small bowl, measuring spoons, fork, knife, tongs, colored chopping boards, vegetable knife, fish slice, garlic crush, frying pan – non-stick, serving plate
1.Peel and finely chop the shallot. Peel and crush the garlic.
2.Finely chop the parsley
3.Break the egg into a small bowl and lightly beat
4. Place all the ingredients in a large mixing bowl and mix together.
5.Divide the mixture in 4 and roll into equal size balls, and then flatten.
6. Heat the pan to moderate heat and dry fry the burgers for 6 minutes on each side until cooked through. The burgers should reach a temperature of 70°C in the centre and there should be no pink juices. Remove to a plate and keep warm.
7.Place tobacco onions onto a tray and heat in a hot oven as per packet instructions.
8. Fry the bacon in the large frying pan for 2 - 3 minutes on both sides until crisp.
9.Lightly toast the burger rolls, spread the base with mayonnaise. Top with salad leaves, bacon, burger, cheese, cranberry sauce, stuffing and tobacco onions and serve.