Rump and bacon burger with aged cheddar and barbecue sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

400 g rump steak, finely chopped
1 shallot, finely chopped
1 clove garlic, finely chopped
100 g fresh white breadcrumbs, toasted
1 t cumin seeds, toasted and coarsely ground
1 t coriander seeds, toasted and coarsely ground
2 T Italian parsley, finely chopped
2 T fresh coriander, finely chopped
2 t sea salt
1 t freshly ground black pepper
1 free-range egg, lightly beaten
1 T olive oil
1 T butter
250 g streaky bacon, fried until crispy
4 slices aged Cheddar
Radicchio leaves, for serving
8 slices white farmhouse loaf, toasted
Aïoli, for serving (see harissa chicken burger for aïoli recipe)
Gherkins, for serving
Potato chips, for serving
For the barbecue sauce:
1 cup tomato sauce
2 T Worcester sauce
2 cloves garlic, crushed
60 g brown sugar
2 T water

Cooking Instructions

Preheat the oven to 200°C. In a large mixing bowl, combine the steak, shallot, garlic, breadcrumbs, cumin and coriander seeds, paprika, parsley, fresh coriander, seasoning and egg. Divide the mixture into 4 equal portions and shape into large patties. Chill for 30 minutes.

Heat the olive oil and butter in a frying pan over a high heat. Fry the patties for 2 minutes on both sides until well browned. Transfer to a baking tray, and finish in the oven for 2 minutes.

To assemble each burger, layer some barbecue sauce, a patty, some bacon, slices of Cheddar and radicchio leaves on a slice of toasted bread. Top with a dollop of aïoli and another slice of bread. Serve with golden gherkins and potato chips.

To make the barbecue sauce, place all the ingredients in a saucepan and boil over a high heat for 5 minutes, or until the mixture becomes thick and syrupy.

See our harissa chicken burgers with pineapple relish, aïoli and vegetable crisps for the aïoli recipe