Rump and bacon burger with aged cheddar and barbecue sauce

Rump and bacon burger with aged cheddar and barbecue sauce

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  • 4
  • Easy
  • 20 minutes, plus chilling time
  • 10 minutes
  • Eagles Nest Shiraz 2010


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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