Top barbecued burgers with crispy dry cured rashers, Tipperary Brie and sun-dried tomatoes for a luxurious take on classic summer fare
677kcals, 40.5g fat (17.6g saturated), 14.2g carbs (5.1g sugars), 64.7g protein, 2g fibre, 2.123g sodium
|4 good-quality burger patties|
|Olive oil spray|
|8 dry cured rashers|
|2 tbsp mayonnaise|
|1 tbsp Dijon mustard|
|200g Tipperary Brie, sliced|
|4 burger buns|
|120g sun-dried tomatoes|
|2-3 tbsp sweet chilli jam, red onion marmalade or other sweet preserve|
1 Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for another five minutes per side.
1 Meanwhile, spray a disposable foil baking tray lightly with oil, then place on the barbecue. Add the rashers and cook until golden.
2 In a small bowl, combine the mayonnaise and mustard. Set aside.
3 In the last minute of cooking, cover the tops of the burgers with the sliced Brie and allow to melt. Lightly toast the burger buns, if desired.
4 Spread the bottom halves of the buns with the mustard mayo and top with sun-dried tomatoes and rocket. Top each one with a Brie-covered burger patty. Spread the top buns with sweet chilli jam and sandwich together to serve.