Main Ingredients

• 2 packets (200g each) PnP streaky bacon
• 1 packet (4s) PnP free-range thick-cut beef patties
• Glug olive or canola oil
• 4 seeded hamburger buns
• Butter, for spreading (optional)
• ½ cup (125ml) mayonnaise
• 1 head PnP living lettuce, torn (or salad of your choice)
• 2 salad tomatoes, sliced
• ½ cucumber, sliced
• 1 ripe avocado, sliced
• 1 packet (100g) PnP Emmenthal slices
• Salt and milled pepper
• Chips, for serving (optional)

Method

1. Place three slices of bacon vertically on a chopping board.
2. Using three more slices, thread the first slice of bacon under, then over and finally under the vertical slices.
3. Thread the second slice over, under and over the vertical slice.
4. Create a tight lattice by repeating the first under-over-under thread with a final third bacon slice.
5. Place a burger patty in the centre of the bacon lattice and fold bacon ends to the centre of the patty to enclose completely. Repeat with remaining bacon and beef patties.
6. Heat a pan with a glug of oil over high heat. Place patties, lattice-side up, in the pan.
7. Fry patties for 3-4 minutes a side until bacon is golden and crisp.
8. Slice burger buns. Butter, if using, and toast in a pan.
9. Smear half the toasted buns with mayonnaise and add lettuce, tomatoes, cucumber, avocado and cheese. Season.
10. Top with warm patties and burger-bun tops.
11. Serve burgers warm with chips, if you like.