Ingredients:
½ medium white onion, grated
4 garlic cloves, chopped roughly by hand
300 g beef mince
1 cup of bread crumbs
One handful of fresh basil, finally chopped
½ tsp. ground coriander
½ tsp. lamb and chop spice
1 handful of white cheddar cheese, finely grated
3 Tbsp. of milk
2 Tsps. of chili avo oil
Salt and black pepper to taste
2 Packs of West Peak Meats Streaky bacon
Makes about 4 standard patties.
Method:
Combine all the ingredients. Roll the mixture into balls and press down to form thick patties.
Lay the streaky bacon down: 2 pieces lengthwise, 2 pieces widthwise and one at 10 o’clock and one at 2 o’clock. Crisscross and wrap the patties with the bacon.
Braai the patties over medium heat and turn frequently. Braai until cooked.
To plate:
Cut the buns in half and toast them on the braai grid.
Place 2 bun halves on a plate, add fresh baby spinach leaves, followed by your bacon-wrapped patty with a slice of emmental cheese on top and caramelized red onions.