Welcome to the States! The hamburger may well be from Europe, but it was the Americans who turned this humble sandwich into a comfort food phenomenon.

And when it comes to burgers, this one takes the biscuit (or bacon!). It combines a juicy British beef patty with melty cheese, burger sauce, crispy bacon and a buttery-soft brioche bun. Polish it off with rosemary fries and a crisp gem lettuce salad.

Have a friend who missed their dream holiday to the States? Take them on a flavour getaway instead by sharing this delicious burger with them!

Ingredients (Serves 2)

1 little gem lettuce

5g rosemary (ideally fresh)

40g cheddar cheese

90g smoked streaky bacon

20g mustard ketchup

250g British beef mince

1 tbsp Henderson’s relish or Worcestershire sauce

2  butter brioche buns

30g panko breadcrumbs

4 white potatoes

50ml mayonnaise

30ml tomato ketchup

Olive oil

Salt and pepper

Vegetable oil

Method

Step 1: Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Cut the potatoes (skins on) into chips and add them to a baking tray.

Strip the rosemary leaves off their stems and chop as finely as possible.

Combine the chopped rosemary with a generous pinch of salt – this is your rosemary salt.

 

Step 2: Sprinkle the rosemary salt over the chips with a generous drizzle of vegetable oil and a pinch of pepper and mix it all together.

Put the tray in the oven for 20-25 min or until crisp, golden and cooked through – these are your rosemary salted fries

Step 3: While the fries are cooking, add the beef mince to a bowl with the panko breadcrumbs and Henderson’s Relish. Season generously with salt and black pepper, mix it all together (clean hands is the best way!), then shape into equal sized burger patties.

Step 4: Add the burger patties to an oiled baking tray with the smoked streaky bacon.

Put the tray in the oven for 12-15 min or until the burgers are cooked through (no pink meat!) and the bacon is crispy.

Top tip! To make peppered bacon, season your smoked streaky bacon generously with black pepper

Step 5: While the burgers are cooking, combine the mustard ketchup, mayonnaise and tomato ketchup in a small bowl – this is your burger sauce. Grate the cheddar cheese.

Step 6: Wash the little gem and remove 2 whole outer leaves and set aside for serving.

Chop the remaining little gem into quarters, then add to a bowl and toss with 1-2 tbsp olive oil and season lightly with salt and pepper – these are your dressed gem wedges

Step 7: Once the burgers are almost done, top each patty with the grated cheddar and return the tray to the oven for 3 min or until the cheese is melted – these are your cheesy beef patties

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut side down, and cook for 3 min or until toasted and charred.

Step 8: Assemble by spreading a little burger sauce onto each brioche half, then pile up with the little gem leaves, cheesy beef patties and crispy bacon – this is your ultimate cheeseburger with bacon.

Serve the ultimate cheeseburger with bacon with the rosemary salted fries, dressed gem wedges and any remaining burger sauce to the side.

Enjoy!