Greased Lightnin’ bacon burger and Pink Lady shake

To make the bacon burger patties, combine the beef mince and finely chopped 100g bacon in a bowl with the egg, breadcrumbs and smoked paprika. Mix well and season (check the seasoning by frying a small amount of the mince to taste). Divide the mixture in two and shape into patties. Set aside until ready to cook.

To make the bacon-fried onions, heat a cast-iron pan until smoking hot and fry the 4 bacon streaks until crisp. Remove the bacon from the pan and set aside, then lower the heat (with the bacon fat in the pan), add the onion slices and fry over low heat until softened, about 5 minutes. Add the sugar and balsamic vinegar and cook, stirring until sticky. Remove from heat and set aside.

Place a griddle pan over high heat until smoking hot, brush the burger patties with a little oil and place them in the pan. Chargrill, 3 – 4 minutes per side (medium) and 5 – 6 minutes (well done). Remove from heat, place a cheese slice on top of each patty, cover with foil and allow to rest, 5 minutes.

Toast the burger buns on the still-hot griddle pan. Assemble the burgers by spreading the toasted buns with mayonnaise, top with lettuce, then the patty, the fried onions, a slice of tomato and the crispy bacon. Serve with fries.

For the milkshake, place the white chocolate in a microwave-proof bowl with the fresh cream. Microwave on medium, stirring occasionally, 2 – 3 minutes or until the chocolate is melted and smooth. Allow to cool slightly.

To make the milkshake, place the raspberries, ice cream and white chocolate sauce in a blender and blitz until smooth. Add a splash of milk if you would like the milkshake to be thinner. Pour into 2 milkshake glasses and top with whipped cream and raspberries.