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Step 1
Place the mince, onion, garlic, chipotle barbecue sauce, oregano, breadcrumbs and egg in a bowl. Season. Use clean hands to mix until well combined. Divide the mixture into 4 equal portions. Shape each portion into a 1cm-thick patty.
Step 2
Heat the oil in a large frying pan over medium-heat. Cook the patties for 5 minutes. Turn the patties and top each with a piece of cheese. Cook for 5 minutes or until cooked through and cheese is melted. Transfer to a plate and cover loosely with foil to keep warm.
Step 3
Meanwhile, preheat a chargrill pan over medium-high heat. Add the brioche buns, cut side down, and cook for 2 minutes or until lightly toasted. Set aside.
Step 4
Chargrill half the bacon for 3 minutes each side or until crisp. Transfer to a plate lined with paper towel and cover to keep warm. Repeat with the remaining bacon.
Step 5
Spread the bases of the buns with tomato relish. Top with rocket, patties and bacon. Drizzle with extra chipotle barbecue sauce and top with brioche tops. Serve with onion rings
Ingredients
- 500g beef mince
- 1/2 small brown onion, coarsely grated
- 1 garlic clove, crushed
- 2 tbsp Chipotle barbecue sauce, plus extra to serve
- 2 tbsp finely chopped fresh oregano
- 45g (1/2 cup) dried (packaged) breadcrumbs
- 1 egg, lightly whisked
- 2 tsp olive oil
- 4 large slices vintage cheddar cheese
- 4 large brioche rolls, halved, toasted
- 8 rashers DON Premium Butcher’s Style Bacon
- 85g (1/3 cup) tomato relish
- Baby rocket leaves, to serve
- Crispy onion rings, to serve
