- Serves: 1-2
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: easy
- 400 g potatoes, peeled and quartered
- 40 g butter
- 70 ml milk
- 1 red onion, ½ finely chopped, ½ thinly sliced
- 500 g lean minced beef
- 4 rashers smoked streaky bacon, (maple- cured is good)
- 200 g cherry tomatoes, quartered
- 1-2 tbsp olive oil
- 1-2 tbsp lemon juice
- 1 sesame seed burger bun, or soft white bap
- 1-2 leaves cos lettuce, or other leaves
1. Boil the potatoes in a saucepan of salted water for 15 minutes, or until cooked through. Drain well and return to the pan with the butter.
2. Heat the milk in a small pan then gradually pour into the potatoes, mashing until smooth. Season with salt and black pepper, set aside and keep warm.
3. In a bowl, mix together the finely chopped red onion and minced beef and season with salt and black pepper.
4. Divide the mixture in half and make two large patties. Set aside.
5. Heat a frying pan over a medium-high heat and fry the bacon for 1-2 minutes on each side, until crisp and cooked through. Remove from the pan, drain on kitchen paper and keep warm.
6. Place the burgers in the pan and fry for 2-3 minutes on each side, or until golden-brown on the outside and cooked through.
7. While the burgers are cooking, mix the cherry tomatoes with enough olive oil and lemon juice to coat, then season with salt and black pepper.
8. Spilt the bun in half and lightly toast. Top one half with a burger followed by the mashed potato, the bacon and the other burger. Place the other half of the bun on top, arrange the lettuce and tomato salsa alongside and serve (this is the Vegas-sized portion, but Amy recommends sharing it between two!).
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