Bacon Cheeseburger

• 25 g (2 strips) Bacon
• 150 g raw Lean ground beef (90%) (5.3 oz raw)
• 0.8 g Salt (⅛ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 25 g Reduced-fat cheddar, sliced (0.9 oz)
• 60 g (1 bun) Burger bun
• 10 g Light mayonnaise (⅔ tbsp)
• 8 g Ketchup (1⅓ tsp)
• 40 g raw Tomato (1.4 oz raw)
• 20 g raw Iceberg lettuce (0.7 oz raw)
• 15 g drained Dill pickles (0.5 oz drained)

You'll need: Heavy frying pan, Spatula, Meat thermometer, Paper towel, Cutting board and knife.

Method

1. Crisp the bacon

   Cook the bacon in the pan over medium heat for 6–8 minutes, turning, until crisp. Drain it on a paper towel and pour off all but a teaspoon of fat.

   Keep a teaspoon of that bacon fat. It gives the patty a smoky crust.

2. Shape the patty

   Shape the beef into one patty slightly wider than the bun, with a shallow dimple in the middle. Season it with the salt and pepper. Slice the tomato and pickles and shred the iceberg.

   A dimple stops the patty puffing into a ball as it cooks.

3. Sear and melt

   Cook the patty in the bacon fat for 3–4 minutes per side, until browned and 71°C (160°F) in the center. Lay the cheddar on top in the last minute and cover the pan to melt it. Toast the bun cut side down in the pan for 30 seconds.

   Rest the patty for a minute before you build. The juices settle in the middle.

4. Pile it high

   Spread the mayonnaise and ketchup over the bun halves. Layer the iceberg, tomato, patty, bacon and pickles and close the bun.

   Break the bacon in half and lay it across the cheddar. Every bite gets some.

Swaps

• Bacon → Turkey baconLeaner, about 40 kcal fewer. Cook a minute longer to crisp it.
• Lean ground beef (90%) → Ground turkey (93%)Milder and about 30 kcal fewer; cook it to 74°C (165°F).