Dirty Cheese Burger with Sweet Potato Fries

So what can we say? Everyone loves a dirty burger. Being gluten intolerant and on a low carb, high fat diet doesn't make life easy. So what do you do?
We spent the day together and as Nix's boyfriend also loves a burger we decided that instead of a Sunday roast, a dirty burger was a fabulous idea. No one was complaining. So with a glass of Cava in hand and armed with Jamie Oliver's Comfort Food (yes we love Jamie) we got to it. Here's our version of the "Insanity Burger" but made to suit us and our desires. It is a nod to a gluten free and Paleo or Banting diets, with so many good things crammed in.

What are your favourite burger recipes or joints? Drop us a line and let us know. But in the meantime, "It's Burger Time!"

700g Beef and pork mince mixed

Olive oil

1 Large Spanish onion

1 Splash of white wine vinegar

2 Large gherkins

4 Gluten free burger buns, we used Waitrose "Love Life" range

4 - 8 Organic oak smoked streaky bacon rashers

3 Tbsp American style mustard

Extra hot Habenero sauce

4 Slice of Mature Cheddar

2 Large sweet potatoes

1 Bunch finely chopped rosemary

Burger Sauce


1/4 Iceburg lettuce

1 Tbsp Free range egg mayonnaise

1 Tbsp Creme fraiche


1 Tbsp tomato ketchup


1 1/2 tsp extra hot Habenero sauce


1 tsp Worcestershire sauce


2 tsp Jack Daniel's or any bourbon of your choice


Pre-heat your oven to 220 degrees centigrade, if using a fan assisted oven only heat to 200 degrees. Slice your sweet potatoes into wedges and toss in olive oil, salt and rosemary. Pop in the oven for 15 minutes. Toss and then set in the oven for a further 10 minutes until golden and crisp on the outside but soft to the touch.

Divide the mince into 4 and, with wet hands, roll each piece into a ball and press into rough, flat patties, approximately the same size and your burger buns. Place on an oiled plate and chill in the fridge. Next finely slice the onion, dress in a bowl with the splash of vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix in with the burger sauce ingredients. Season to taste (we like it quite salty, but that is just us)

Get your grill on nice and hot. Lay your bacon on a baking tray and grill until nice and crispy. keep an eye on it as you don't want it to burn. Once cooked remove from the oven and set aside. do not throw the bacon grease away. Pat your burgers with oil and season with salt and pepper. Heat a large, heavy based, non stick frying pan on a medium high heat with a light spritz of olive oil cooking spray. Put your burgers in the pan and press down with a spatula. After 1 minute flip the burgers and brush the cooked side with a mixture of the mustard and Habenero sauce. Cook for 1 more minute and flip, brushing the second side with the mustard mix. Continue doing so until a delicious caramelised crust has formed. Make sure that all the sides are browned. At this point put a slice of cheese and 2 rashers of bacon on top of each burger. Add  a tiny splash of water to the pan and cover with a lid to melt the cheese - 30 seconds should do it. At the same time, toast your gluten free buns in the bacon fat under the grill until lightly golden. 

To build each burger, add a quarter of the burger sauce to the base of each bun, then top with the cheesy bacon burger, a quarter of your pickled onions and gherkins. Rub the top of the bun with your favourite sauce, we used ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great. Pile the wedges along side and enjoy.

We'd love to see your pics. Happy Eating! Love Pookie and Noodle xx