Egg and bacon burgers

Egg and bacon burgers
Egg and bacon burgers
Prep Time: 20 min
Servings: Makes 4 burgers
Cooking Time: Cooling: 15 min, Cooking: 15 min,
  • 15ml - coriander seeds
  • 10ml - cumin seeds
  • 650g - lean beef mince
  • 10g - fresh coriander, chopped
  • 1 - egg, whisked
  • 60ml - oats
  • - salt and freshly ground pepper
  • - olive oil for frying
  • 30ml - soft butter
  • 4 - hamburger buns, halved horizontally
  • - handful of mixed salad leaves
  • 200g - streaky bacon, crisply fried
  • 1 - avo, sliced (optional)
  • 4 - eggs, fried to your liking
  • - sweet potato wedges (optional)

Spoil your family by making these whopping stack burgers. 


1. Toast the coriander and cumin seeds in a dry pan until fragrant. Lightly grind the seeds using a mortar and pestle.

2. Mix the rest of the ingredients for the patties in a bowl. Season with the ground spices, salt and pepper.

3. Shape the mince mixture into four patties and arrange on a plate. Chill in the fridge for at least 15 minutes.

4. Heat a little oil in a pan and fry the patties until golden brown and done to your liking.


5. Spread butter on the cut side of the buns and fry in a pan until crispy.

6. Divide the salad leaves among the bottom halves of the buns. Put a patty on each followed by a few rashers of bacon and avo slices (if using). Complete the stack by adding a fried egg to each burger and the top half of the bun.

To serve 

7. Serve with sweet potato wedges if you like.

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