Ingredients

Step by step

1. Put the beef, onion, Worcestershire sauce, mustard, dried herbs and garlic granules in a large bowl and season well. Mix with your hands, until completely combined. Cover and chill in the fridge for 1 hour.
2. Add the bacon to a large frying pan (you’ll probably need to cook it in two batches) and place over a medium-high heat. Cook, turning regularly, until the bacon is evenly golden but not too crispy; transfer to a plate. Cut each rasher into 6 pieces and set aside.
3. Meanwhile, prep all the other skewer ingredients. Layer up the lettuce leaves and cut into small squares – they will be in small stacks, which makes assembly of the skewers easier. Slice the gherkins very thinly lengthways, to get 24 slices in total. Cut each cheese slice into 6, so you have 24 pieces of cheese.
4. Shape the mince mixture into 24 balls then flatten them slightly to create mini patties. Wipe the frying pan clean, brush with ½ teaspoon of oil and place over a medium heat. Add 12 of the mini patties and cook for 6 minutes, turning every so often until evenly browned.
5. Top each mini patty with a square of cheese and cover the pan with a lid (or a solid baking tray, if the pan doesn’t have a lid). Cook for 1-2 minutes until the cheese begins to melt over each patty. Transfer to a warm plate, covering loosely with foil. Repeat with the remaining oil, patties and cheese.
6. Alternately thread the lettuce, gherkin, patties and bacon onto 12 skewers and transfer to a large serving platter.
7. For the burger sauce, combine the mayonnaise, ketchup and mustard in a small bowl. Drizzle a couple of teaspoons over the skewers, leaving the rest in the bowl for dipping, and serve straightaway.
   Make it gluten free

   Check your sauces are gluten-free, if required.

Serve with

Smoky ketchup