Epic Bacon/Cheese burger with cold/hot sauce

Serves: 2 burgers
Time to actively work on it: 10 min
Cooking time: [25 min] Resting time: 2 h

Ingredients

Amount	Ingredient	Preparation
500 g	beef mince should be fatty
8 slices	thin bacon (American style)
2 hands full	fresh wide leaf parsley
2 cloves	garlic
2-3	jalepenos without seeds or 1-2 chillies
3 tbsp	walnuts
1∕2	red onion
1∕2 tsp	sugar
	liquid from 1/2 lemon
4 tbsp to 5 tbsp	water
1 tbsp	oil
	salt and pepper for taste

Instructions

Take 250 g mince and split into a piece of 50 g and 200 g
Form a patty with the large piece of mince and make it hollow on the inside. Form a thin flat patty of the same size with the small piece of mince
Fill the patty with shredded cheddar cheese and cover with the small piece. Press them carefully together such that the patty is sealed.
Wrap thin bacon slices around the patty
Set in the fridge for 1 h for a better seal
In the meantime, add the remaining ingredients to a blender and blend until liquid. Add more water if the sauce looks to thick
Put sauce in fridge. It should be served very cold
BBQ the patties over direct heat for around 5 min on each side. Afterwards leave them in indirect heat for another 8-10 minutes.
Cut open a bun, and fill the bottom with lettuce, place patty on top, and top up with a healthy amount of sauce. Put on the top.

Notes: