Season 4 Recipes

The Bonacini Burger

Michael Bonacini's take on the classic burger.


10 oz good quality ground beef, chuck steak
3 slices good quality smoked bacon, diced into one inch pieces
1 medium sized onion, sliced
1 clove of garlic, minced
2 thick slices of aged Nippy cheddar cheese
Couple of leaves of lettuce
2 thick slices of ripe beefsteak tomatoes
2 good quality bread and butter pickles
2 teaspoons of good quality mayo
2 classic old school burger buns
Salt and pepper
Makes: 2


In a large bowl, lightly season the freshly ground beef with salt and pepper. Chef Michael likes to pan-fry a small nugget of his burger mix to double check the seasoning. Once he's tasted it and approved, he shapes the meat by hand into two evenly shaped patties. 

In a cast iron pan over medium heat, pan-fry the diced bacon until golden brown and starting to crisp. Add the onions and garlic and continue to cook on a slightly lower heat. Add a splash of olive oil, if needed. Season with salt and pepper, cook for 5-6 minutes and remove from heat. 

Prepare your BBQ by brushing, cleaning and oiling. 

Cook the burgers to medium, adding the cheese to each patty in the final minutes of cooking. Toast the burger buns and start to build as follows. 

Add a little slather of mayo on each side of the buns and one crisp lettuce leaf on the bottom of each bun. Then add 2 heaping tablespoons of the onion + bacon + garlic mix to the top of the lettuce. 

Add a slice of tomato, on top of which you place your cooked burger with cheese. Top off with the other half of the bun; serve alongside a bread and butter pickle.

Additional side recommendations… home cooked fries, potato chips, tortilla chips or if you really must, a salad.