Double Wagyu Bacon and Cheddar Burger
this is a proper, no-nonsense double cheeseburger. Juicy Beef, melted cheese, crispy bacon, a bit of crunch, and a soft bun doing its job quietly
Serves 2
4 wagyu guinness patties from 2 pint provisions
4 rashers streaky bacon
1 small brown onion, finely sliced
1 tbsp brown sugar
1 tbsp malt vinegar
2 tbsp tomato sauce
Optional: a splash of stout (Guinness works beautifully here)
4 slices cheddar or Swiss-style cheese
2 soft flour-dusted potato buns
Butter, for toasting
Crisp lettuce leaves
American mustard
cook the bacon in a pan over medium heat until just crisp, then remove and drain excess fat on a paper towel.
in the same pan, add the sliced onion and cook slowly in the bacon fat until sold and golden. stir in the brown sugar, malt vinegar, tomato sauce and stout (if using). add the bacon back in and simmer gently until sticky and jammy. set aside.
heat a heavy pan or grill over medium high heat. cook the patties for around 3-4 minutes on the first side, until a good crust forms. flip, add the cheese, and cook for another 2-3 minutes until melted and the patties are medium to medium-well, depending on preference. rest briefly.
butter and toast the cut sides of the buns until lightly golden.
to assemble, add mustard, lettuce, then stack the two wagyu patties. spoon over a generous amount of the bacon and onion jam, then finish with the top bun.