The bun
Slice Woolworths’ soft sesame burger buns in half, brush the cut sides with olive oil, then toast for 30 seconds, cut-side down, over glowing coals to create a crunchy crust.
The guacamole
Mash 1 avocado and stir through 1 T crème fraîche, the juice and zest of half a lime and season to taste.
The watercress
Add about a handful for a hit of pepperiness.
The gherkins
Slice Woolies’ sweet-and-sour gherkins into rounds for extra flavour and crunch.
The bacon
Lay rashers of Woolworths’ woodsmoked streaky bacon onto a baking tray and pop into an oven preheated to 180°C for 10-15 minutes until crispy.
The onions
Red onions are sweeter than white ones, will add some colour and off set the richness of the meat, cheese and barbeque sauce.
The patties
Cook Woolworths’ free-range ultimate beef burger patties over hot coals for 4–5 minutes on each side. Just before they’re done, baste with Napa Jack’s original barbeque sauce until sticky.
The bacon
Lay rashers of Woolworths’ woodsmoked streaky bacon onto a baking tray and pop into an oven preheated to 180°C for 10-15 minutes until crispy.
The cheese sauce
Add 2 T flour to 2 T melted butter and stir to form a roux. Add 4 T cream and allow to thicken, then add 50 g blue cheese (or Parmesan) and stir until melted. Loosen the sauce with more cream if you like and season with pepper.
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