Phil's triple-decker burger

If you fancy spoiling your ol' pa or any special meat-lover in your life, Phil Vickery has the daddy of all burgers to make them feel really special!

Serve with crispy onion rings, pickles and spicy relish.

Serves: 2

Preparation time: 10 minutesCooking time: 10-15 minutes

Ingredients

For the burger

500g minced chuck steak (15-20% fat content)3 tbsp dried natural breadcrumbsSalt and freshly ground black pepper8 cheese slices6 crisp streaky bacon rashers (American style if you can)

To serve

Large sweet dill picklesTomato chilli relish2 large sesame burger buns, sliced in half

For the onion rings

2 large onions, peeled and cut into 1cm rings200g self raising flour1 tbsp sweet paprikaSalt and freshly ground black pepper568ml milk

Method

For the burger

Mix the mince with the breadcrumbs and season with salt and pepper. Mould the mince into patties, or use a burger press then place them on a plate and chill until needed. This will help the burgers firm up and stay together once you cook them.

Preheat your frying pan or griddle over a high heat for a couple of minutes then turn the heat down to medium.

Place the burgers into the pan or onto the griddle if using. Cook them for approximately 3-4 minutes on each side or to your liking.

Once cooked, triple-layer the burgers with the cheese, pickles tomato relish and onion rings stacking them high.

For the onion rings

Once sliced push the rings out of each other. Mix all the self-raising flour with the paprika and season with salt and freshly ground black pepper. Place rings into the flour then into the milk and back to the flour. to double coat. Repeat this process twice so you have a double coating. Heat vegetable oil to 180c and fry the onion rings in small batches season well with salt whilst still hot from the fryer.