Jamie Oliver’s bacon rarebit burger

Mushrooms, gherkin and soured cream in a soft bun – Jamie Oliver’s bacon rarebit burger is a treat designed to be savoured.

jamie oliver bacon rarebit burger
Levon Biss

SERVES 1 

TOTAL 12 MINUTES

3 chestnut mushrooms
125g quality beef mince
2 rashers of higher-welfare smoked streaky bacon
1 soft bun
2 heaped teaspoons soured cream
1 gherkin
25g Cheddar cheese
1 tablespoon Worcestershire sauce

1. Trim the stalk and base off each mushroom, giving you a beautiful cross-section (saving the offcuts for another day). Place the mushrooms cut side down on one side of a large dry non-stick frying pan on a high heat. Cook for 5 minutes while you scrunch and work the mince with your hands. Divide into two equal balls, flatten each to just under ½cm thick, then pat and push a rasher of bacon on to each one.

2. Turn the mushrooms, put the burgers into the pan, bacon side down, sprinkle with a pinch of sea salt and black pepper, and fry hard and fast for 2 minutes, pressing down with a fish slice to crisp up the bacon, then flip to fry for 1 minute on the other side. Move the mushrooms on top of the burgers, then halve the bun and quickly toast alongside. Remove the bun to a serving board, spread with the soured cream, stack in your burgers and mushrooms, then slice and add the gherkin.

3. Off the heat, coarsely grate the cheese in a pile at the cleanest side of the pan, pour the Worcestershire sauce on top, then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy consistency. Pour the rarebit mixture over the burger stack and put the bun lid on. Devour.

ENERGY 517kcal FAT  24.3g SAT FAT 12.3g PROTEIN 42.3g CARBS 34.1g SUGARS 4.6g SALT 2.8g FIBRE 2.3g

Now buy Jamie’s book!

jamie oliver 7 ways recipesOur recipes are from 7 Ways: Easy Ideas For Every Day of the Week by Jamie Oliver, which will be published by Michael Joseph on 20 August, price £26, available from all good bookshops. His new TV series, Jamie: Keep Cooking Family Favourites, will air on Channel 4 at 8pm from Monday 17 August.