Process

Mix the beef mince with the chopped gherkin and a good helping of freshly ground black pepper. Mix until fully combined and the gherkin and pepper is well distributed. Divide the mixture into 4 and form into burgers that are slightly larger than the bun, they will shrink slightly as they cook.

Place a frying pan over a high heat and add a splash of oil. Sprinkle each side of your burgers with salt just before cooking. Once hot add your burgers and fry for approximately four minutes on each side to form a delicious dark crust on the outside and just cooked through in the centre. Remove and rest in a warm place but leave the pan on the heat.

Slice your buns in half. Place in the pan to soak up the juices and toast till golden, remove and put to one side.

Add a splash of oil to your pan. Season your tomatoes with a good pinch of salt and pepper. Once your pan is hot add the tomatoes and fry for a minute on each side. Finish with a splash of balsamic, leaving the pan on the heat until the balsamic has reduced and coats the tomatoes.

To serve. Place the bottom of the Cola Buns on the serving dishes. Layer each base starting with the beef burgers, then the tomatoes, top with the crispy bacon and tomato ketchup. We recommended adding a fried egg to finish off before adding your bun tops. Serve with freshly made mushy peas and butter roasted chips for the perfect sides.