Serves: Two people
Cooktime: 30 – 140 minutes
Cheating next level ‘bacon’ and cheese burgers – what’s the secret? Marinating your burger patties! I’ve done this with Linda McCartney’s, Quorn and the Meatless Farm Company. Speaking as a former meat lover, this marinade (based off the ingredients I used to add to my homemade beef burgers) makes vegetarian patties super convincing. I also used caramelised onions in these burgers, you can see my recipe for cola and bourbon caramelised onions by clicking here. Served here with homemade fries and additional pickles. It’s so easy, but it always impresses.
- Two burger patties – I used Linda McCartney’s Mozzarella burgers
- American cheese slices (optional)
- Vegetarian ‘bacon’ -I used THIS as I think it has the best taste and texture (optional)
- Two burger buns
- Additional toppings of your choice – I chose gem lettuce, beef tomato, raw white onion, caramelised onions, mayonnaise, ketchup, American mustard and plenty of dill pickles.
- Two tablespoons of Henderson’s Relish or Mushroom Ketchup (or another Worcester sauce alternative)
- Two tablespoons of ground nut oil (or a similar plain tasting oil)
- One tablespoon of Soy sauce
- Half a tablespoon of hickory liquid smoke (I used Hubbs which you can buy for £3.99 on Amazon from clicking here)
- A teaspoon of English mustard powder
- Two teaspoons of ground cumin
- Half a teaspoon of oregano
- A splash of Tabasco hot sauce
- A pinch of ground Cayenne pepper
- Black pepper
- Season to taste with onion salt (regular salt will work too)
Tip: If you decide to make your own caramelised onions, make sure you leave enough time either while marinating the burgers or beforehand.
- Combine all of the marinade ingredients in an air tight container and stir quickly until smooth
- Season it to taste with the onion salt/regular salt
- Toss the burger patties in the mix and put the lid on
- Leave to marinade for at least 15 minutes, but preferably two hours. This will give optimum flavour, but any longer than this and you risk the patties falling a part.
- Keep turning the container regularly – I’d recommend every 10-15 minutes.
- Cook the burgers either according to the packet instructions or on the barbeque. If you cook them on the barbeque or the grill, keep basting them with the marinade
- Cook the bacon according to the packet instructions – I recommend frying THIS bacon in a small amount of light oil like ground nut
- Add the cheese for the last minute of the patties cooking
- Assemble the burger according to your own preferences
Tip: You can also use a freezer bag or a bowl instead of an airtight container, just make sure you keep redistributing the marinade so the burger marinates equally.