Hot Cross Bun burgers

Preheat the Outback grill to 200°C and insert the flat plancha plate.

Place the bacon on the plancha and grill until crispy and browned on each side.  Once cooked, place on the warming rack to keep warm whilst making the burger patties.

Divide the beef mince into 200g balls, then place on the flat plancha and allow to sit for 30 seconds to allow the fat to render out of the beef.

Using a burger press, flatten out the mince into a thin round.  You may wish to use baking paper to prevent sticking. Season generously.

Allow to cook for 2 minutes, then flip and season again, add a slice of burger cheese to each patty and allow to cook for a final 2 minutes.

Slice open your hot cross buns and toast lightly.

Assemble your burger by adding two patties, 2 slices of bacon and a generous tablespoon of Dijon before adding the top of your bun.

Assemble your burger by adding two patties, 2 slices of bacon and a generous tablespoon of Dijon before adding the top of your bun.

by adding two patties, 2 slices of bacon and a generous tablespoon of Dijon before adding the top of your bun.