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Bacon cheeseburger skewers
Serves: 4
Prep time: 1 hr 10 minsTotal time: 
Recipe photography by Martin Poole
Bacon cheeseburger skewers
Your favourite fast food on a stick. Bacon cheeseburgers never seemed so dainty... or tasted so good!
Serves: 4
Prep time: 1 hr 10 minsTotal time:
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Nutritional information (per serving)
Calories
520Kcal
Fat
36gr
Saturates
13gr
Carbs
6gr
Sugars
6gr
Fibre
1gr
Protein
43gr
Salt
2.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 500g beef mince (we used 12% fat)
- 1 small onion, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried mixed herbs
- ½ tsp garlic granules
- 8 rashers smoked back bacon
- 6 iceberg lettuce leaves, or 2 Little Gem lettuces
- 4 large pickled gherkins
- 4 American-style cheese slices
- 1 tsp vegetable oil
For the burger sauce
- 3 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 2 tsp American mustard
Step by step
Get ahead
Prep to the end of step 1 the day before.
- Put the beef, onion, Worcestershire sauce, mustard, dried herbs and garlic granules in a large bowl and season well. Mix with your hands, until completely combined. Cover and chill in the fridge for 1 hour.
- Add the bacon to a large frying pan (you’ll probably need to cook it in two batches) and place over a medium-high heat. Cook, turning regularly, until the bacon is evenly golden but not too crispy; transfer to a plate. Cut each rasher into 6 pieces and set aside.
- Meanwhile, prep all the other skewer ingredients. Layer up the lettuce leaves and cut into small squares – they will be in small stacks, which makes assembly of the skewers easier. Slice the gherkins very thinly lengthways, to get 24 slices in total. Cut each cheese slice into 6, so you have 24 pieces of cheese.
- Shape the mince mixture into 24 balls then flatten them slightly to create mini patties. Wipe the frying pan clean, brush with ½ teaspoon of oil and place over a medium heat. Add 12 of the mini patties and cook for 6 minutes, turning every so often until evenly browned.
- Top each mini patty with a square of cheese and cover the pan with a lid (or a solid baking tray, if the pan doesn’t have a lid). Cook for 1-2 minutes until the cheese begins to melt over each patty. Transfer to a warm plate, covering loosely with foil. Repeat with the remaining oil, patties and cheese.
- Alternately thread the lettuce, gherkin, patties and bacon onto 12 skewers and transfer to a large serving platter.
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For the burger sauce, combine the mayonnaise, ketchup and mustard in a small bowl. Drizzle a couple of teaspoons over the skewers, leaving the rest in the bowl for dipping, and serve straightaway.Make it gluten freeCheck your sauces are gluten-free, if required.