The Mega Burger

Prep Time


Cook Time


Total Time





  • 6 burger buns
  • 1 handful wild rocket
  • 2 cups matured white cheddar
  • 1 small wheel Brie cheese
  • Patty:
  • 200 g Eskort Rindless Back Bacon
  • kg beef mince
  • 250 g bone marrow
  • 1 tbs fresh garlic, chopped
  • 1 cup Parmesan cheese
  • 1 tbs fresh thyme, chopped
  • 3 tbs onion marmalade
  • 1 tbs salt and pepper
  • Red onion pickle:
  • 1 red onion, thinly sliced
  • 1 tbs red wine vinegar
  • 2 tbs maple syrup
  • Mushrooms:
  • 4 giant brown mushrooms
  • 3 tbs olive oil
  • ¼ cup Gorgonzola cheese
  • Mayo:
  • ½ cup mayo
  • zest and juice of one lemon


  • Preheat the oven to 190°C.
  • Combine the beef mince, bone marrow, garlic, Parmesan, thyme, onion marmalade, salt and pepper in a large mixing bowl and mix well.
  • Place 3 tbs of mince into your hand, add a rasher of bacon and another portion of mince meat. Repeat three times to form a layered patty.
  • Refrigerate the patties to set.
  • Combine the red onions, vinegar and maple syrup in a small bowl and set aside to marinate.
  • Place the patties on a greased oven tray and top each patty with onion pickle and white cheddar. Bake for 15 minutes.
  • Place the Brie on a separate tray and bake until soft.
  • Mushrooms:
  • Place the mushrooms on a greased tray and drizzle with olive oil.
  • Crumble Gorgonzola cheese on top and bake for 10 minutes.
  • Mayo:
  • Combine the mayo, lemon juice and zest in a small bowl.
  • Toast the buns, slice open and spread with the mayo.
  • Assemble:
  • Place wild rocket on the burger bun.
  • Add a patty and a Brie wheel.
  • Add a baked mushroom and some mayo.


Serve with vegie chips.