-
1
Preheat the oven to 400u00b0F. Line a baking sheet with parchment paper. Cook the potatoes in boiling salted water for 20 mins. Drain and refresh with cold water. Allow to cool, then slice.
-
2
Meanwhile, to make the hunter's sauce, heat 1 tbsp oil in a saucepan and fry half the bacon until crispy. Remove and drain on paper towels. Add the mushrooms and 1 diced onion and saute until beginning to brown. Season with salt and black pepper, sprinkle with the flour and cook for 2 mins. Add the cream, stock and crispy bacon and bring to a boil. Simmer over a low heat for 5 mins, stirring occasionally. Season with salt, black pepper and nutmeg to taste. Reserve a little parsley for garnish and stir in the remainder. Keep warm.
-
3
To make the burgers, squeeze out the bread and mix with the ground beef, egg, mustard, thyme and 1 diced onion. Season with salt and black pepper. With damp hands, form into 8 burgers.
-
4
Heat 2 tbsp oil in a pan and cook the burgers for 5 mins, turning. Transfer to the baking sheet and top with the tomatoes and cheese. Bake for 8-10 mins, until the cheese is melted.
-
5
Heat 1 tbsp oil in a frying pan and fry the remaining bacon until crispy. Drain on paper towels. Add 2 tbsp oil to the pan and fry the potato slices, turning, until beginning to turn golden brown. Add the remaining onion and cook until the potatoes are golden brown all over. Fold in the bacon and season with salt and black pepper.
-
6
Drizzle the sauce over a platter and arrange the burgers on top. Sprinkle with the remaining parsley and serve with the potatoes.
