Brunch burger with bacon ketchup

Serves: 4

Time: 35 minutes

INGREDIENTS

6 smoked streaky bacon rashers

125ml tomato ketchup

½ tsp smoked or regular paprika

1 tsp cider vinegar

4 large beef burgers (we used Taste the Difference)

4 burger buns, split

1 tbsp olive oil

4 medium eggs (optional)

25g wild rocket

METHOD

To make the bacon ketchup, heat a large frying pan, add the bacon (no need for oil) and cook on a medium heat until very crisp. Drain on paper towel and then chop finely. Mix with the ketchup, paprika and vinegar in a small bowl, then set aside. Keep the frying pan for cooking the eggs.

Heat the barbecue, or alternatively use a griddle pan. Cook the burgers following pack instructions, making sure that they are cooked through. If using a griddle pan, pour off any excess fat from the burgers, then toast the cut sides of the buns.

If you’re doing the eggs, heat the oil in the bacon frying pan. Crack in the eggs separately; season. When the whites are set and the yolks cooked to your liking (3-5 minutes), remove from the heat.

Arrange the burgers on the buns and top each with an egg (if using), a generous dollop of bacon ketchup and a handful of rocket.

Recipe credit: Sainsbury’s Magazine