I think that these are the tastiest burgers I have had for quite a while. The red wine really brings out the flavour of the beef, and oozy cheese plus bacon are always great additions. Please don’t be put off if you aren’t a red wine lover – I’ve fed these to friends who are strictly white wine drinkers and their plates were clean 🙂
If you don’t want to make a huge double-decker burger like I did then simply miss out the step when you sandwich the patties with the cheese in the middle. By doing this you will technically double the number of people that you can serve, but I wouldn’t be surprised if your guests want to eat more than one.
I marinaded my beef in the wine overnight for maximum taste, but you would probably be able to get away with a couple of hours if you are short of time. In that case I would say to perhaps reduce the amount of wine slightly because the meat won’t have as much time to soak it up.
Ingredients – makes 4 double-decker burgers:
approx 600g/21 oz lean beef mince (ground)
- 1/2 red onion, finely diced
- 2 garlic cloves, crushed
- 2/3 cup red wine (I used Shiraz)
- 1/4 cup dried packaged breadcrumbs
- 150g/5 oz bacon, diced
- 8 thin slices your favourite cheese (I used Tasty, which is like cheddar)
- salad leaves, to serve
- bread rolls/buns, to serve
- Mix the beef mince (ground), red onion, garlic and red wine in a large bowl. Cover the bowl with cling wrap and refrigerate overnight.
- Remove the marinated beef mince from the fridge then stir in the breadcrumbs and diced bacon.
- Form the beef mixture into 8 patties and place on a plate.
- Put two cheese slices onto a patty then sandwich another patty on top. Press gently to seal the cheese inside the double-decker patty. Repeat to make 3 more burgers.
- If you have time, place back on the plate, cover in cling wrap and refrigerate for at least 30 minutes. This will help the burgers hold together when cooking.
- Put a griddle pan on the stovetop over a medium-high heat, or fire up your BBQ grill. Cook the burgers for 8-10 minutes on each side, flipping occasionally, until the beef is cooked through and the cheese is bubbling.
- Serve your burgers in bread rolls with some salad leaves of your choice. These go excellently with a dollop of mayo.