Smoked Bacon, Applewood smoked cheddar,& Avocado Beef Burger, Smoked Paprika Mayonnaise, Pickles, Red cabbage slaw, Served with Skinny fries.


Serves: 6

  • Olive Oil
  • 2 medium red onions, peeled and finely chopped
  • 6 Jacob's crackers 
  • 500g quality lean minced beef
  • 1 teaspoon sea salt
  • 1 heaped teaspoon freshly ground black pepper
  • 1 large free-range egg
  • 1 handful Parmesan cheese, freshly grated

Smoked Paprika Mayonnaise:

  • 2 teaspoons mayonnaise 
  • 2 teaspoons fat-free natural yoghurt
  • 1 teaspoon tomato ketchup
  • 50g Smoked Paprika
  • 1Ž2 Juiced lemon 

Red Cabbage Slaw:

  • 1/2 head of grated red cabbage
  • 4 heaped tablesp of mayonnaise
  • salt and pepper 
  • squeeze of lemon juice

To Serve:

  • 6 Smoked rashers
  • 6 large burger buns ,
  • 6 crisp baby gem leaf, washed
  • 4 tomatoes, sliced
  • 6 gherkins, sliced
  • 1 avocado crushed
  • 6 large rooster potatoes
  • 6 large slices of smoked cheese


For the Smoked Paprika Mayonnaise:

  1. Mix all ingredients together until smooth in a large bowl.

For the Burger:

  1. Sweat the red onions in a pan on low heat with a little olive oil, until soft. Leave to cool.
  2. Blitz crackers until a fine consistency, put all burger ingredients in a large bowl, add the cooled cooked onions and mix really well together.
  3. Divide into 6 equal balls. Wet your hands and shape into burger size pattie’s. Put onto appropriate tray.
  4. Leave to rest in the fridge for 1 hour. When rested, preheat your pan and seal your burgers off on each side until dark brown, you may finish in the oven until cooked but this should take 4-5 Minutes.
  5. Grill your bacon add to the burger, put one slice of smoked cheese on top and melt. Half your burger bun and toast slightly. On the bottom place a good spoonful of smoked paprika mayonnaise, then your baby gem, then the crushed avocado. Place your burger on top, add your sliced tomato and gherkins.

For the Skinny Fries:

  1. Cut potato length ways and cut into skinny chips and deep fry at 180 degrees until golden brown and crispy.
  2. Serve on large rectangular plate with the smoked paprika dip for your fries.