Nadiya Hussain’s Beef Burgers with Bacon Jam
Topped with a delicious homemade bacon jam and oozing fried egg, Nadiya Hussain's beef burgers, as seen on her BBC series, Nadiya's Family Favourites, are the ultimate comfort food and why not try them for brunch?
For me, burgers are the stuff of dreams. When I cook burgers I never make the same burger twice. But this one is extra special: a sweet brioche bun topping and tailing around a meaty beef patty, melted smoked cheese and a runny egg, all welded together with a sticky, smoky bacon jam. Surely that is what a burger is all about, getting everything in one mouthful? It’s all too easy to buy a burger, but my goodness it’s worth making one at least once in your life!
|For the bacon jam:|
|3 tbsp||olive oil|
|3||cloves of garlic, chopped|
|1||small onion, finely diced|
|1 tsp||chilli flakes|
|450g||halal bacon or streaky bacon, thinly sliced|
|1 tbsp||instant coffee|
|40g||soft brown sugar|
|For the beef burgers:|
|1 kg||beef mince|
|1 tsp||onion salt|
|1 tsp||freshly ground black pepper|
|1 tsp||garlic granules|
|2 tbsp||sunflower oil, for frying|
|Everything else you need for the burger:|
|5||slices of smoked cheese|
|5||large brioche buns|
|extra oil, for frying|
Begin by making the jam. Put a medium saucepan on a medium heat. Add the oil and as soon the oil is hot, add the garlic, onion and chilli flakes. Cook until the onion is tender.
Add the bacon and cook for a few minutes. Stir the instant coffee into the hot water along with the sugar. Add to the bacon and onion. Now add the vinegar and maple syrup and turn the heat to high. Once it boils, turn the heat down and leave to cook gently on a low to medium heat for at least an hour, until all the liquid has reduced and it takes on a sticky jam texture. I like to leave the jam bitty, but if you prefer it smooth you can blitz it in a blender. Set aside.
Now make the simple burgers. Put the beef mince into a bowl and add the onion salt, pepper and garlic. Get your hands in there and mix until everything is well combined. Divide the mixture into 5 equal amounts, about 200g each. Squash them into patties, making sure they are not thick in the centre.
Place a large non-stick frying pan on a high heat. Add the oil, then gently place the patties in the pan. Fry for 5 minutes on one side, then flip them over and fry for 5 minutes on the other side. Place a slice of the cheese on each patty and just give it a few minutes to melt. Once the patties are cooked, put them on a tray.
Split your brioche buns and toast both sides. Once they are toasted, place a lettuce leaf and a patty on one half of the brioche, cheese side up, and smother the bacon jam over the top. Using the same pan, add a little extra oil and whack the heat up. Fry the eggs until crispy around the edges – I like to keep my yolk runny, but if you don’t, cook until the yolks are firm.
Lay a fried egg on top of each cheese-topped patty. Put the other half of the brioche on top, and enjoy.