James Strawbridge's Bacon Cheeseburger

SERVES 2

INGREDIENTS:

2 X 150g Steak and Bone Marrow Burgers
2 Ultimate Burger Buns, toasted
4 rashers of Smoked Streaky Bacon
2 tsp Rapeseed Oil
1 shallot, finely sliced
2 x 50g slices of Red Leicester
2 slices of vine tomato
Sliced gherkins [optional]
1 tsp Tracklements Tomato Ketchup
1 tsp Tracklements Sweet Mustard Ketchup
2 tsp Cotswold Gold free range mayo

To serve:
Herefordshire Sausage & Mustard Hand cooked crisps

METHOD:

1. Cook the burgers and slices of bacon in a large frying pan with a little oil for 5 mins. Then press the sliced shallots into the burger patty and flip over. Cook for a further 5-10 mins until the bacon is golden and the burgers and shallots are cooked.
2. Place a slice of Red Leicester on top of each burger and cover the pan with a lid. Add a splash of water to steam as a cloche so that the cheese melts.
3. Cook for a further 2-3 mins and serve.
4. Build your burgers on toasted buns with a dollop of mustard, mayo and ketchup. Add sliced gherkins and sliced ripe vine tomato. Serve the bacon cheeseburgers with a good handful of hand cooked crisps on the side.