Small hamburgers are great for festivals because they are so easy to hold when you’re standing and waiting for the next act. This is Sara La Fountain’s festival burger recipe.
The fat in the ground meat has been mixed in by hand, which means that the fat melts into the burger when it is grilled, making it extra succulent.
Fry the bacon in a frying pan over a medium heat until it becomes slightly crispy. Place the bacon on one side in a small bowl and leave the fat in the frying pan. Put the red onions in the frying pan and fry them gently over a low heat until they become soft. Add the remaining ingredients and the bacon, and allow the mixture to simmer for 5-10 minutes until the marmalade is ready.
Place all the sauce ingredients in a bowl and use a hand blender to mix them together until the sauce is completely smooth, without any lumps.
Place all the burger ingredients in a large bowl and use a hand blender or fork to mix them together until the fat has been incorporated into the remaining meat. Divide the mixture into 10 equally large burgers and fry them in a frying pan over a high to medium heat for 1-2 minutes on each side. Then place the burgers in the oven for 8 minutes at a temperature of around 390 Fahrenheit (200 Celsius). The burgers could also be grilled for 3 minutes on each side. Toast the buns in the oven or on the grill until they are warm and crispy. Serve the burgers with salad, apple slices, pickles, bacon marmalade, sauce, tomato ketchup and mustard.