Crispy Bacon Beef Burger and Creamy Truffle Sauce

Meanwhile, halve the burger buns.

Halve the baby plum tomatoes.

In a medium bowl, add the tomatoes, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. Toss to coat, then set aside.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, half the hard Italian style cheese, the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto one side of a lined baking tray.  Lay the bacon in a single layer onto the other side of the tray.

Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

When the fries have 5 mins remaining, remove from the oven and sprinkle over the remaining hard Italian style cheese. Toss to coat, then return to the oven for the remaining time. 

Meanwhile, heat a small saucepan on medium-high heat.

Add the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Stir to combine and bring to the boil, 1 min.

Remove from the heat, then stir through the truffle zest.

Pop the burger buns into the oven to warm through, 2-3 mins.