Maggie Beer


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Step 1: Salt the mince before adding the garlic, shallot, flat leaf parsley, lemon thyme, rosemary & tarragon. Mix together using your hands to combine well, slapping the mixture from one hand to the other till it sticks together.

Step 2: Cook a little bit of the mixture off in a frying pan to check for seasoning, adding a little more if necessary.

Step 3: Divide the mixture into four and use your hands to form even sized patties, about two to three centimetres thick.

Step 4: Heat a little Extra Virgin Olive Oil in a large frying pan, add a small amount of butter and cook the patties on a griddle pan or barbecue. Cook for five minutes a side for rare, or over a gentle heat for six to eight minutes turning once.

Step 5: Remove from the pan and allow to rest for five minutes.

Step 6: Wipe the pan out with kitchen paper and add a little more Extra Virgin Olive Oil and cook the bacon over a medium high heat until crispy. Place on kitchen paper to drain till needed.

Step 7: Toast the in side of the buns using a griddle plate. Once toasted, top each bun base with mayonaise, a patty, bacon, caramelised onion, mixed lettuce leaves and finish with Cabernet Barbecue Sauce. Serve Immediately.


  1. 1 tspn salt flakes
  2. 1 clove garlic
  3. 1 shallot finely chopped
  4. 1/2 cup flat leaf parsley chopped
  5. 1 tbspn lemon thyme chopped
  6. 2 tspn tarragon chopped
  7. to taste black pepper freshly ground
  8. 30ml 1 1/2 tbspn Extra Virgin Olive Oil for sauteing
  9. 20g butter for sauteing
  10. 4 sesame burger buns grilled both sides
  11. You'll need to make: 4 tbspn Verjuice Mayonnaise
  12. You'll need to make: 20g 4 tspn Caramelised Onion
  13. 50ml 2 1/2 tbspn Cabernet Barbecue Sauce
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