PREPARATION TIME: 30 MINUTES
COOKING TIME: 45 MINUTES
2kg (8½ cups) coarsely minced beef
75g (1½ cups) fresh breadcrumbs
6 spring onions, finely chopped
salt and pepper
200g (generous ¾ cup) tomato ketchup
150g (¾ cup) dark brown sugar
100ml (scant ½ cup) apple juice
100ml (scant ½ cup) bourbon whiskey
4 tablespoons apple cider vinegar
1 tablespoon Sriracha hot chilli sauce
1 tablespoon Dijon mustard
Mayonnaise and slaw
2 egg yolks
2 teaspoons Dijon mustard
1–2 tablespoons lemon juice
200ml (scant 1 cup) sunflower, groundnut,
olive oil or a mixture
6 spring onions, chopped
½ white cabbage, finely shredded
4 carrots, cut into matchsticks
1 large beetroot, cut into matchsticks
8 slices of Swiss cheese
6 burger buns or brioche buns, split
soft lettuce leaves
8 streaky bacon rashers, dry-fried
For the BBQ sauce, place all the ingredients in a heavybased saucepan, bring to the boil, reduce the heat and simmer for 10–15 minutes or until the sauce is thickened. Allow to cool completely.
Lightly mix the minced beef with the breadcrumbs and spring onions and season with salt and pepper. Shape into 8 patties, about 2cm (¾ inch) thick.
For the mayonnaise, place the egg yolks, mustard and 1 tablespoon of lemon juice in a food processor and blend until thickened slightly. With the motor running, gradually add the oil in a thin, steady stream until the mixture thickens. Season and add more lemon juice, to taste.
For the slaw, place the spring onions, cabbage, carrots and beetroot in a large mixing bowl with half the mayonnaise and mix thoroughly. Season to taste.
Preheat a grill or griddle pan to medium–high and cook the patties for 4–5 minutes per side for rare to medium, or 8–10 minutes for medium to well done. Lay a slice of Swiss cheese on top of each burger during the last minute of cooking to soften.
Lay a base of a toasted bun on a plate, top with lettuce, a spoonful of slaw, a burger, a couple of slices of tomato and a spoonful of the BBQ sauce. Add another piece of bun, more lettuce, then top with a second burger and repeat with the tomato, the BBQ sauce and finally balance 2 slices of bacon on top, then finish with the top of the bun to serve.
Damn Fine Cherry Pie is out now