What You're Eating
A heavyweight burger with layers of juicy beef, crispy bacon, melty cheese, fiery slaw, and all the chaos Volk brings to every kitchen.
Ingredients (serves 2)
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500g beef mince (85% lean, preferably chuck or brisket mix)
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2 brioche buns
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4 slices bacon
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2 slices cheddar or melting cheese
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1 cup shredded lettuce or cabbage slaw
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1 small red onion, sliced thin
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2 tbsp burger sauce or aioli
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Optional: jalapeños, pickles, extra chilli mayo
Seasoning for patties:
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1 tsp salt, ½ tsp cracked black pepper, ½ tsp smoked paprika
Step‑by‑Step Cooking
1. Prep the Patties
Divide the mince into two ~250g balls. Season each with salt, pepper, and smoked paprika. Flatten into ~2 cm thick patties, no need to overwork it.
2. Cook the Bacon
In a hot pan, fry bacon until crispy. Remove and rest on paper towel. Keep the rendered fat for the patties.
3. Sear the Patties
Leave bacon fat in pan. Add patties and sear ~3-4 mins per side on high heat for a solid crust. Add cheese slices in the last minute and cover to melt.
4. Toast the Buns
Split brioche buns and toast in the same pan until golden and slightly crispy.
5. Build That Burger
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Spread sauce or aioli on bottom bun
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Layer lettuce or cabbage slaw + red onion
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Place cheesy patty on top
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Add crispy bacon slices
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Top with jalapeños or pickles if using
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Crown with the bun top
Volk’s Pro Tips
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No squeezing patties while cooking, keeps them juicy.
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Use rendered bacon fat to sear the meat, works like magic for crust.
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Toast buns in the pan with leftover fat for extra flavour.
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Feel like more heat? Swap sauce with chilli aioli.
Why This One Works: Volk Style
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Bold textures: crunchy bacon, crunchy slaw, soft melted cheese, juicy beef.
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Simple seasoning that packs a punch without being fussy.
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Built fast, eaten harder great post-training fuel or weekend treat.
Juicy beef patty, melty cheese, crispy bacon & crunchy slaw on a buttery brioche bun. This burger hits like Volk, no-nonsense flavour with serious attitude.
