As you can see, the Common Man burger is no common burger at all, it’s a leaning tower of extreme deliciousness guaranteed to satisfy. Here’s how to make it.
4 hamburger buns (Common Man use brioche from Noisette in Port Melbourne )
100g tasty cheese, shredded
1 large ripe tomato
Small tin of sliced beetroot
Iceberg lettuce (but any type would do)
4 rashers bacon
To make the burgers
750 g Wagyu mince
1 brown onion finely diced
3 tablespoons Dijon mustard
1 tablespoon minced garlic
Salt and pepper to season
- Pre heat oven to 180 degrees
- Pre heat fry pan to medium heat
- Place mince in a mixing bowl with the Dijon, garlic, salt and pepper then finely dice the onion.
- Add onion to the mix and mix well with your hands, mould the burgers into 4 even balls – they should equate to about 200g each. Gently mould and flatten out to about 15mm thick.
- Oil hot pan and place burgers in, if the pan’s too small add two then cook other two later.
- Cook for about 4 mins each side – be careful not to burn them.
- While burgers are frying, slice hamburger buns open and place cheese on the top side – put on an oven tray and in the oven for about 4 minutes.
- Slice tomato and lettuce, open tin of beetroot and drain the liquid.
- Once all burgers have been fried, put on a tray and sprinkle a little bit of cheese on top. Bake for about 5 minutes.
- With oil in the pan, then fry 4 eggs and 4 rashers bacon. (Alternatively, put bacon on another oven tray and bake for at least 12 mins.)
- Open up the buns, put condiments on the bottom (we use BBQ sauce, but relish, avocado, aioli also work).
- Start with a generous layer of lettuce, add a slice of tomato (season the tomato at this point) and a slice of beetroot, now for the juicy burger then the egg and finally the bacon.
- Finish with the lid. You may need a skewer to hold it all together and maintain that wow factor.
Serve with a few chips or wedges on the side.