Thinly slice the red onion and gently fry in 1 tablespoon of olive oil until caramelised. Set aside to cool.
Meanwhile combine the minced steak, garlic, mustard, parsley and egg together. Divide the burger mixture into 4 and flatten to make a pattie. Place one quarter of the fried onion and a piece of FivemileTown Ballybrie in the centre, now mould the meat to form a ball (with the cheese and onion in the centre) then flatten to form a burger.
Fry over a medium heat in a little oil for 5 -10 minutes on each side until golden brownand thoroughly cooked.
Transfer to a baking tray and top with 1 slice of cooked bacon and a slice of Ballybrie, then place the tray under a hot grill until the cheese begins to melt.
To serve, arrange some rocket leaves on the top of each toasted bun and top with a burger, bacon, Fivemiletown Ballybrie and a dollop of tomato chutney.
Our rich, succulent Ballybrie steak burger, packed with flavour is perfect for barbeque season or under a hot grill.