Ultimate Bacon and Brie Burgers

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Top barbecued burgers with crispy dry cured rashers, Tipperary Brie and sun-dried tomatoes for a luxurious take on classic summer fare

Per serving:

677kcals, 40.5g fat (17.6g saturated), 14.2g carbs (5.1g sugars), 64.7g protein, 2g fibre, 2.123g sodium

15 minutes
15 minutes
Difficulty: Easy
Serves: 4
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.