to make the DILF burger you will need:
- 500g lean beef mince
- 4 bacon rashers
- 70g peppercorns (we used a mixture of pink and black)
- a good grind of salt
- 250g button mushrooms, sliced
- 1 large onion, thinly sliced
- 1 large tomato, sliced
- 25g Philadelphia Lightest (you can have 110g as a healthy extra, so up to you if you bother synning such a small amount divided by four)
- 80g reduced fat cheddar cheese, cut into four slices (2x HeA)
- 4 wholemeal buns (4x HeB)
- 2 big handfuls of rocket (or any salad leaf you want)
top tips to make the DILF burger
- a pestle and mortar for the pepper is best but if you haven’t got one or can’t be arsed you could use a grinder, or alternatively bash it with the end of a rolling pin
- a good oil mister is perfect for this one – this is what we recommend
- you can cook this in a frying pan, under the grill or with a fancy gadget – we used an Optigrill for oursand used the ‘Burger’ button for a perfect rare burger. A George Foreman grill will do the job too!
- wholemeal rolls look really shit in a photo. We used a brioche for purely photographic purposes – if you use a brioche bun, syn them (ASDA’s are about eight syns)
to make the DILF burger you should
- heat a saucepan over a high heat and spray in a little oil
- add the mushrooms and onions and fry for about 5 minutes, stirring frequently
- remove from the heat and set aside
- use a pestle and mortar (or a grinder) to grind the peppercorns and the salt to a coarse consistency and carefully pour onto a plate
- next, tip the mince into a large bowl and knead for a little bit to help mix it up and easier to shape
- divide the mince into four and form into burgers (see Top Tips above)
- gently press each burger in the peppercorns until well coated – don’t forget the edges! if the mince is dry, give a quick spritz with some oil to help it stick
- spray a large frying pan with oil and place on a high heat or use a grill (see Top Tips above) and cook the burgers to your liking, then remove to a plate
- in the same pan, chuck in the bacon and cook until done
- making sure the mushrooms and onions have cooled a bit, add the philly and give a good stir
- split the rolls and add a quarter of the mushroom mix to each bun
- top with a burger, slice of cheese, bacon, tomato and rocket
- cram into gob and turn into poo