500g minced steak
100g caramelised onions
Salt and pepper for seasoning
1 bottle of Jack Daniel’s® Smooth Original Barbecue Sauce
8 slices Applewood smoked cheese
8 rashers streaky bacon
2 ripe tomatoes (sliced)
1 red onion (cut into rings)
8 mini brioche buns
Turn the grill onto a medium to high heat and then, using your hands, mix the minced steak, caramelised onion, 4 tbsp Jack Daniel’s® Smooth Original Barbecue sauce and seasoning together in a large mixing bowl.
Remove the mix from the bowl and use a chopping board to divide the mix into 8 small burger patties. Place in the fridge for at least 20 minutes to set.
Meanwhile, place the rashers of bacon onto the grill and cook until crisp.
Take a bowl and, using a spoon, mix the remaining Jack Daniel’s® Smooth Original Barbecue Sauce with the mayonnaise.
Take the brioche buns and toast them under the grill.
Remove the buns from under the grill and put them on a serving plate. Then place the burgers on the grill and cook for 3 minutes on each side before topping with the Applewood cheese until melted.
Assemble by layering the bun with a generous layer of the Jack Daniel’s® Smooth Original Barbecue Sauce and mayonnaise mix, followed by the rocket, sliced tomato, a ring of red onion, the burger with cheese, the bacon and then the bun lid.