Pete's Burger

Ingredients

• 8 large arugula 
• 4 slices bacon uncooked
• 4 servings barbecue sauce 
• 2 tablespoons breadcrumbs fresh
• 4 servings butter for the rolls
• 4 slices cheddar cheese 
• 8 slices pickled cucumbers / gherkins 
• 1 tablespoon dijon mustard 
• 1  eggs 
• 2  garlic clove crushed
• 1.8 pounds ground beef 
• 4  hawaiian rolls with sesame seeds, halved
• 0.3 cup onion diced finely
• 1 pinch oregano dried
• 2 tablespoons parsley fresh italian chopped
• 1 pinch pepper red
• 8 slices vine ripened tomato 

Equipment

• bowl
• frying pan
• grill

Directions

1. To make the patties, mix all the ingredients in a large bowl and form into 4 patties.
2. Set up the outdoor grill for direct-heat cooking over medium-high heat.
3. Place the patties on the grill and cook for 5 minutes, then turn and continue cooking for a couple of minutes until just done. A minute before you finish cooking the patties, lay the cheese slices on the patties and let melt.
4. Remove and set aside to keep warm.
5. Meanwhile, place a griddle, plancha or piastra suitable for an outdoor grill on the grill to preheat. Cook the onion on the griddle until golden. Cook the bacon on the griddle to your liking.
6. Butter the rolls and place, butter side down, on the grill and cook until just golden with a bit of crunch to them.
7. Remove and construct your burger starting with some sauce, the patties with cheese, then the bacon, onion, tomato, cornichons and arugula.
8. From My Grill: Outdoor Cooking Australian Style by Pete Evans. Text copyright © 2009 Peter Evans; photography copyright © 2009 Anson Smart. First published in 2009 by Murdoch Books Australia; first published in the United States in 2011 by Weldon Owen, a division of Bonnier.