Beef and pork

Place the pork and beef mince in a large bowl and season. Add the onion, breadcrumbs, egg and parmesan.

With wet hands, divide the mixture into 4, roll into balls then into patties, about 2cm thick. Place on a tray, cover and place in the fridge to firm up for about 1 hour. Meanwhile, make the caramelised onions and garlic butter.

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Caramelised onions

Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.

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Garlic Butter

Mix together the butter and garlic. Place in a piece of baking paper and roll up into a cigar shape. Place in the fridge to firm up.

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Cook the patties

Remove the patties and garlic butter from the fridge. Cut the butter into 4 pieces. Make a small slit in the side of each patty and place in 1 piece of butter, pushing into the centre. Close up the slit. Wrap a rasher of bacon around the sides of each patty.

Heat a dash of oil in a large frying pan (or heat a barbecue plate) over a medium-high heat and add the patties. Cook for 4 minutes on each side or until cooked through. Finish cooking by rolling the meat patties over the heat to colour the bacon.

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To serve

Cut burger buns in half horizontally and grill the cut sides. Layer burger with spicy mayonnaise (add a dash of hot chilli sauce to your mayonnaise), lettuce, meat patty, sliced tomato and caramelised onion.

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