500g minced beef
1 cup stale breadcrumbs
1 egg, lightly whisked
1 tbsp chilli sauce
1 tbsp Worcestershire sauce
¼ savoy cabbage, finely shredded
1 carrot, peeled, coarsely grated
½ red onion, thinly sliced
¼ cup whole egg mayonnaise
4 bacon rashers
2 tbsp maple syrup
4 cheese slices
4 soft bread rolls
1 dill pickle, thinly sliced
ketchup and American mustard, to serve
French fries, to serve
Combine beef, breadcrumbs, egg, chilli sauce and Worcestershire sauce in a bowl. Use your hands to combine. Divide into 4 even portions. Shape each portion into a 12cm-diameter patty. Place on a plate in the fridge for 30 minutes to rest.
Combine cabbage, carrot, onion and mayonnaise in a medium bowl. Season to taste.
Heat a large non-stick frying pan over high heat. Add bacon; cook, turning, for 2-3 minutes. Drizzle with maple syrup; cook, turning, for 2 minutes or until bacon caramelises. Set aside.
Cook beef patties in frying pan for 4 minutes each side or until golden brown and cooked through. Top with a cheese slice and keep on low heat for 2 minutes or until cheese melts on the top of the patty. Remove from heat.
Place beef patties on the base of each bread roll. Top with bacon and pickle. Top with ketchup and mustard.
Serve immediately with coleslaw and French fries.