- 350 g lean minced beef
- 1.5 tbsp tomato purée
- 2 tbsp dried parsley
- 1 tsp Cajun spice seasoning
- 5 rashers streaky bacon
- 12 slices thick white bread, toasted
- 4 small tomatoes, washed and finely sliced
- 12 tsp light mayonnaise
- 15 g fresh flat-leaf parsley, washed
- rocket leaves, washed, to garnish
Preheat the oven to 200°C, fan 180°C, gas 6. Mix together the beef mince, purée, dried parsley and seasoning. Spoon the beef on to a 18cm rectangular baking tray. Spread the mince out over the tin.
Lay the bacon on the mince and press down into the beef with a fish slice, then cook for 12-15 minutes.
Meanwhile, grill the bread. Stamp out 24 stars with a cutter.
Remove the cooked meat from the oven, drain off any excess liquid from the tin and invert on to a large board. Cut out 12 squares.
Stack the burgers between the toasted stars with sliced tomatoes, mayonnaise and fresh parsley. Arrange the star burgers on a platter and scatter with rocket leaves if you wish.