For the burgers
- 250g beef mince
- ½ onion, finely chopped
- 1 tsp English mustard, optional
- 1 tbsp oil, plus extra for rubbing
For the Yorkshire pudding
- 80g plain flour
- Pinch of salt
- 1 egg
- 150ml semi-skimmed milk
- 4 rashers of streaky bacon
- 1 beef tomato, sliced
- A few lettuce leaves
- To make the burgers, mix the ingredients together in a bowl then divide the mixture into two balls and flatten into patties. Put them in the fridge on a plate covered with cling film and leave for at least an hour to firm up.
- For the Yorkshire pudding, put the flour into a mixing bowl and add the salt, egg and milk. Beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier, then cover and leave to stand for a while.
- Preheat the oven to 210°C/Gas 7.
- Put 1 tsp oil into each hole of a 4 Hole Yorkshire Pudding Tray.
- Pour the batter into the holes of the tray and bake in the oven for 20-25 minutes until risen and golden.
- Meanwhile, heat your grill or griddle to medium heat. Rub a little oil over the burgers and grill or fry them on each side for 6-7 minutes or until cooked through. Set aside to rest.
- Grill or fry your bacon strips in the same pan as the burgers until crisp.
- Remove the Yorkshire puddings from the oven.
- Place one burger, bacon, a slice of tomato and lettuce leaves on top of one pudding and then top with another. Repeat for the other burger and serve with a side order of fries.
Tips: You can make the batter in a blender if you like – just whizz the flour, salt, egg and milk together for a few seconds until smooth.
To cut down on your fat intake, use the Lakeland Touchscreen Air Fryer to cook your fries.