Process

Heat the olive oil in a frying pan, add the onion and cook for 5 minutes until softened and starting to turn golden. Set aside.

In a bowl, combine the beef mince with the herbs and egg. Season, add the onions and mix well. Using your hands, shape the mixture into 4 patties.

Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side along with the bacon rashers. While the second side is cooking, lay a slice of cheese on top to melt slightly

Meanwhile, lightly toast the cut-sides of the brioche buns on the barbecue.

Instructions for the gravy

Melt butter in a saucepan over a medium heat.

Add flour, onion powder, white pepper, and salt to the melted butter and stir to make a smooth paste – also known as a roux. Continue cooking over medium heat for 1-2 minutes, just until the roux begins to brown.

Whisk the mixture continuously while slowly adding chicken and beef broth to the pan until a smooth liquid forms.

Add the water and beef granules and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 1-2 minutes.

Season to taste with additional salt and pepper, if desired.

To serve, take Kara’s brioche buns and add mayo to the base, fill with the lettuce, burgers and tomato slices. Serve with mayo and a small bowl of gravy.