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Campfire Bacon Double Cheeseburger with Smokey Relish and Onion Rings

Campfire Bacon Double Cheeseburger with Smokey Relish and Onion Rings

Family friendly gluten free cheeseburgers with a super fast relish and quick onion rings. Serves 2 as a double cheeseburger, or 4 as a single burger.

Our Spicy Chimichurri has a kick like a mule - use the regular Chimichurri Dressing for the non chilli lovers!

 

Ingredients

      • 1 kg good quality butcher mince
      • I red onion – finely chopped, fried and cooled
      • 2 slices GF white bread – grated
      • 1 tbs wholegrain mustard
      • I egg
      • 1 tsp CAMPFIRE BBQ RUB
      • 1 tsp salt or to taste
      • Black pepper – freshly ground
      • Bacon – 6 rashers - cooked
      • 2 large dill pickles – sliced
      • 4 slices of melty cheese – we used Fontina, but Monterey Jack is also good
      • Iceberg lettuce – shredded
      • SPICY CHIMICHURRI SAUCE
      • Smokey Relish  -  see recipe below
      • 3 Gluten Free Burger buns, split and griddled .(1.5 bun per serve)
      • Onion rings to serve – see recipe below

Directions

    1. Combine the first 8 ingredients,  and mix well to combine.  divide into four and shape into patties. We like to depress each patty with a slight hollow, this allows easier stacking when cooked. Chill for 30 mins,
    2. Cook the burgers – we like them still pink and juicy on the inside. So about 4 minutes each side on a moderate heat – or to taste.
    3. Melt the cheese onto the burgers and two halves of the toasted buns.
    4. Build the burger in this order
  • Base of bun
  • Iceberg lettuce
  • SPICY CHIMICHURRI sauce – drizzle over lettuce
  • Meat patty (with melted cheese)
  • Bacon – 3 rashers
  • Burger bun with melted cheese
  • Meat patty with melted cheese
  • Smokey Relish – 2 tbs
  • Sliced dill pickles
  • Burger bun top with SPICY CHIMICHURRI sauce drizzled over the toasted bun

Serve with onion rings, fries, beer  …. and plenty of napkins

 

SMOKEY RELISH

  • 1 large onion – peeled, halved, and sliced
  • 1 large jar of chargrilled capsicums - sliced
  • 1 tbs white wine or white balsamic vinegar
  • 1 tbs white sugar
  • 1 tbs CAMPFIRE BBQ RUB

Directions

Saute the onion until soft and golden, add the capsicum and the other ingredients, stir well and cook for a further 4- 5 minutes. The liquid should have mostly evaporated. Any leftover relish will keep in the fridge for 2 weeks.

 

Onion Rings

If you use our Chimichurri Crumb or our Korean Fried Chicken Mix and have ever wondered what to do with the last bit in the bag – here’s the perfect way to use it up. It’s a very loose recipe so use your judgement to gauge the ratios

  • Chimichurri Crumb or KFC mix
  • Onion – peeled and sliced into thick rings
  • Oil for frying – we used a deep frying pan with about 2 inches of oil.

 

  1. Heat the oil.
  2. Toss the onion into the crumb mix – remove the onions and set aside.
  3. Mix a little water into the crumb mix until a very thick batter is made. Go easy with the water. The batter needs to have a cake batter like consistency.
  4. Dip the onion rings one by one into the batter, then into the hot oil.
  5. Cook 2 minutes each side or until the batter is golden and crispy. Drain on paper towels, and serve immediately.

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