Serve 4
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For the burger sauce:

For the burger:

To serve

  1. In a bowl, combine the egg yolk, mustard, lemon juice and vinegar. Whisk vigorously to combine well.
  2. Very slowly, dribble the vegetable oil into the egg mixture while whisking constantly, so it emulsi­es and thickens like a mayonnaise.
  3. When the sauce has thickened, stir in the ketchup and season with salt and pepper to taste. Set aside.
  4. Preheat the barbecue to 180-230˚C. Remove the burgers from the fridge and allow to come to room temperature.
  5. Cook the burgers on the barbecue for 4-5 minutes per side or until completely cooked throughout. Add the rashers to the grill and cook until crisp.
  6. Place a slice of cheese on the top of each burger and allow to melt.
  7. To assemble, spread the burger sauce on both sides of the burger buns.
  8. Place some lettuce and sliced tomato on the bottom buns and add a burger on top of each one. Layer on some gherkins and the crispy bacon. Sandwich together with the top buns and serve.

Nutrition Facts

Per serving: 816kcals, 4t6.8g fat (14g saturated), 52.2g carbs (18.9g sugars), 42.7g protein, 2.1g ­ bre, 1.143g sodium