BurgerWhen it comes to comfort food, there’s nothing quite like a hearty burger. Encore Event Centre’s Head Chef Luciano steps you through this classic recipe with a twist.  

This mouth-watering, juicy burger teamed with hand cut fries will have you celebrating National Burger Day (Thursday 28 May) in style right from the comfort of home! 



  • 1kg mince beef (80% beef 20 %fat at the very minimum) 
  • salt & pepper to taste 
  • brioche bun
  • tasty cheese 
  • tomato 
  • lettuce (we use oak) 
  • pickles 


  • 200g kewpie mayo 
  • ¼ teaspoon mustard powder 
  • 2 teaspoon onion powder 
  • 1 tablespoon Dijon mustard 
  • 1 tablespoon tomato ketchup 


  • 250g diced bacon 
  • 1 onion diced
  • 2 garlic cloves crushed 
  • ½ cup brown sugar 
  • 50ml apple cider vinegar 
  • ¼ teaspoon chilli powder 
  • 1 cup water 


  • 4-5 large sebago potatoes 



  • Combine all ingredients in a bowl and set aside. 


  • Fry bacon in saucepan, rendering all fat. When done, remove bacon but keep the fat in the pan. Fry onions and garlic in the bacon fat and add the bacon back to the saucepan. 
  • Add sugar and chilli powder reduce down on a low-medium heat until it becomes a jam consistency. Add more water along the way if needed. 


  • Mix beef until just combined and do not overwork. Shape into patties and place on a lined tray. 
  • Place a thumb dint in the middle of the patties to stop them from rising. Season with salt and pepper just before cooking. 
  • Heat your grill or pan on a medium to high heat and sear burger patty cooking for 4 minutes on one side, but you can leave for longer depending on the thickness. Flip once and don’t press down on the patty. 
  • Once cooked put aside and lay 1 slice of cheese on it. 
  • Toast the buns. On your bottom bun,  layer some burger sauce, lettuce and tomato slices then top with your patty and bacon jam. 
  •  On the top bun, add tomato sauce and pickles and fold over onto the rest of the burger. Serve straight away with your hand cut chips! 


  • Peel the potatoes rough like shown in video leaving some skin on. 
  • Cut into long chips and place in water for at least 30 mins to draw some of the starch and sugars out. 
  • Heat oil in a deep fryer or pot to approximately 170 degrees. 
  • Drain chips from the water and dry on paper towel or tea towel removing as much of the moisture  as possible. Carefully place your potatoes in the fryer and cook through but strain and cool while  they are still pale on the outside. 
  • Once the chips are cold, they are ready to re fry. Place back in a hot fryer and cook until golden brown and crisp. 
  • They are now ready to serve and eat with your burger! 

Download the Recipe Card